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A rich dessert featuring dark chocolate and stout, topped with a smooth stout-infused icing and crunchy roasted hazelnuts.
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Succulent pot-roasted chicken served over a hearty ragù of sliced potatoes, hispi cabbage, shallots, and stout-infused cooking liquor.
Slow-cooked beef shin in aromatic red wine and stout sauce, served with a silky, creamy parsnip and shallot purée.
Hearty steak sandwiches featuring homemade stout mustard, slow-caramelised red onions, and fresh salad on warm ciabatta bread.
A tasty, economical beef mince and mushroom pie topped with golden shortcrust pastry. Best served with mashed potatoes.
Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.
Elevate cheese on toast with a stout and mustard rarebit mixture served on toasted soda bread.
A simple wholemeal soda bread infused with stout for color and bitterness. Perfect when served with rich pâtés.
A traditional figgy Christmas pudding with dried fruits, nuts, suet, and stout, steamed for seven hours to develop flavor.
A classic British surf and turf pie featuring tender stewed beef, stout gravy, and fresh oysters under golden pastry.
Boil fresh crayfish in a seasoned stout broth and serve with a luxurious melted truffle-infused butter sauce.
A comforting steamed pudding featuring layers of tender braised beef, stout, and mushrooms encased in savory parsley suet pastry.
Slowly dry-cured beef short ribs braised in a rich date and stout glaze until tender, then finished on the barbecue.