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Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
A classic lemon and cream dessert served with homemade spiced ginger snap biscuits.
A light Italian-inspired dessert featuring whisked egg yolks, wine, and sherry folded with a fresh raspberry puree and Greek yoghurt.
A traditional layered dessert with soaked sponge, biscuits, fresh berries, custard, and a creamy liqueur-infused syllabub topping.
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Parsnips roasted with honey and sherry until tender and golden-brown, highlighting the vegetable's natural sweetness.
Succulent calves' kidneys pan-fried with bacon and onions in a rich Madeira cream sauce, served with toasted sourdough and greens.
Roast pheasant breasts served with a rich red wine sauce, roasted chestnut potato mash, and honey-glazed parsnips.
Spanish-style razor clams steamed in sherry, served with spicy chorizo sauce and buttery samphire for a delicate seafood dish.
Slow-roasted lamb shoulder served with homemade mint sauce, crispy roast potatoes, honey-glazed parsnips, and sautéed savoy cabbage.
Slow-roast pork shoulder over vegetables for hours, then serve with honey-sherry parsnips, parsnip crisps, creamy mash, and homemade gravy.
Chicken breasts stuffed with a creamy chicken mousse, pan-seared and roasted, served with a rich morel mushroom sherry sauce.
Scrubbed mussels steamed with sautéed onion, diced ham, white wine, and sherry for a flavorful seafood dish.
Succulent sea bass fillets steamed with ginger and soy, served over tender Chinese greens and finished with hot sesame oil.
Fresh salmon cured in sea salt then marinated in a citrus, dill, and sherry dressing. Served with salad and oatcakes.
Stir-fried beef fillet marinated in soy and sesame, tossed with pre-cooked noodles, crunchy vegetables, and aromatic pesto sauce.
Pan-seared pheasant breast served with parsnips glazed in sherry and sugar, finished with roasted chestnuts and fresh watercress.
Pan-seared chicken livers deglazed with sherry and mustard, served over wilted spinach, fresh peas, and crushed new potatoes.
A classic layered dessert featuring fruit compote, sponges soaked in sherry, homemade custard, and whipped cream decoration.
A festive party trifle featuring homemade Swiss roll, sherry-soaked biscuits, fresh custard, pears, and whipped cream decoration.
A versatile, allergen-free stuffing made with puréed chestnuts, chickpeas, and sunflower seeds, suitable for roasting or as a pâté.
A classic preparation of sliced beef kidney fried with parsley and shallots, finished with a rich gravy and sherry sauce.
Succulent beef short ribs slow-cooked in a fragrant soy, ginger, and sherry marinade until tender and falling off the bone.
A mouthwatering vegetarian gravy made by sautéing vegetables and herbs, then thickening with flour, stock, and savory seasonings.
Slow-cooked aromatic lamb wrapped in crispy potato-strung pastry, served with salt-baked beetroots, tangy salsa verde, and creamy ewes' curd.
A delicious festive pie using leftover turkey, ham, and gravy encased in a homemade quick rough puff pastry.
Shortcrust pastry enriched with almonds and cinnamon, filled with marzipan-spiked mincemeat and baked until golden.
Sautéed onions, tomatoes, and prawns cooked in a garlic paprika sauce, topped with breadcrumbs and baked until golden brown.
Delicious puff pastry turnovers filled with fresh peaches, raspberries, and cream cheese, served with a sweet sherry syrup.
Chicken breasts dusted in seasoned flour, browned, and simmered in sherry and stock with bacon, olives, and toasted almonds.
Succulent hake steaks oven-steamed over a rich medley of chorizo, chickpeas, tomatoes, and fresh garden vegetables.
Traditional homemade mincemeat and orange-scented pastry baked until golden. Serve warm with cream, brandy butter, or ice cream.
A velvety pumpkin soup served in a hollowed-out pumpkin shell with a splash of sherry and warm spices.