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Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
A stunning vegetarian salad featuring pink beetroot meringues, pickled heritage beetroots, creamy mozzarella, and a smooth beetroot purée.
Pan-fry seasoned lemon sole fillets and serve with a creamy white wine, pea, and sorrel sauce and glazed onions.
An elegant ceviche-style scallop salad featuring sorrel emulsion, pickled fennel, fresh gooseberries, and green almonds.
Succulent salmon fillets baked in parcels served with a creamy, tangy sauce made from fresh sorrel and spinach.
A refined vegetable soup enriched with cream, butter, and fresh herbs, featuring finely diced seasonal vegetables and white wine.
Seared pork tenderloin with rosemary and garlic, served alongside a creamy lemon and goat cheese potato gratin and wilted sorrel.
Blanch broccoli, mix with sorrel and lemon dressing, then top with homemade deep-fried potato chips and shaved goat cheese.
Turbot steaks in creamy sauce served with buttered spinach and orange-marinated carrots for an elegant seafood dinner.
Luxurious whole turbot roasted with vegetables and served with a rich, hollandaise-style sorrel and spinach sauce.
Pan-seared salmon fillets topped with a homemade herb-infused butter. Serve with new potatoes, salad, and lemon wedges for garnish.
Crispy deep-fried herring fillets seasoned with mustard and cayenne, served with a vibrant, fresh garden herb dipping sauce.
A warming rabbit stew cooked in red wine with chorizo, butter beans, sorrel, and grated manchego cheese.
A chilled, vibrant green soup featuring cucumber, peas, lettuce, and sorrel, blended with crème fraîche and topped with prawns.