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Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
A quick chicken stir-fry featuring ginger, star anise, and fresh herbs with crunchy pak choi and wild mushrooms.
Golden-brown roasted chicken breasts served with a vibrant vinaigrette of blanched leeks, green beans, shallots, and fresh herbs.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Monkfish tails stuffed with a vibrant herb and roasted pepper purée, wrapped in prosciutto, seared, and oven-roasted until tender.
Pan-seared sirloin steaks served with a rich, homemade butter and herb emulsion sauce flavored with tarragon and lemon.
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
A classic French savory pastry filled with colourful layers of seasoned potatoes, red peppers, spinach, and caramelised garlic.
Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.
A classic French sauce made by emulsifying egg yolk and melted butter into a tarragon-infused vinegar reduction.
Spicy breaded Brussels sprouts deep-fried until crisp, served with a tangy, chilled homemade tomato and herb tartare sauce.
Pan-seared mullet fillets served with golden new potatoes, brown shrimp, and fresh herbs in a bright lemon-butter sauce.
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Flavorful beef patties mixed with herbs and pancetta, served with a creamy tarragon mustard mayonnaise on toasted ciabatta rolls.
A luxurious fish stew featuring shrimp, squid, and white fish served with spicy croûtons and homemade creamy rouille.
Grilled chicken breast strips seasoned with herbs and spices, served with a zesty tarragon and egg salsa.
Grilled halibut steaks served in a saffron-infused vegetable broth with crispy deep-fried panko squid and a homemade béarnaise sauce.
Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
A traditional Sardinian pasta dish featuring small fregola pearls cooked in a rich tomato-based sauce with various fresh seafood.
A satisfying main meal salad featuring grilled goats' cheese on sourdough with crisp bacon, hazelnuts, and a tarragon vinaigrette.
Seared smoked salmon steaks served alongside rich, herb-infused scrambled eggs and a sweet, zesty blanched lemon purée.
Dainty, tarragon-flavored white crabmeat wrapped around soft-boiled quail eggs, breaded and deep-fried until golden-brown and crispy.
Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Elegant sea bass fillets topped with delicate mousse, served on buttery samphire with a rich brown shrimp and tarragon sauce.
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.
Slow-roasted lamb shoulder flavored with herbs and hay, served with traditional bubble and squeak and homemade apple mint jelly.
A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.
Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.
Warm buttery potatoes topped with a tarragon shrimp salad, watercress, and a gently poached egg yolk.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Braised peas and lettuce served on toasted baguette slices topped with perfectly poached eggs and fresh tarragon garnish.
Marinated strawberries served with homemade black pepper honeycomb, decorative caramel shards, vanilla custard-filled eggshells, and crispy fried tarragon leaves.
Pan-seared skirt steaks served with creamy mashed potatoes, garlic mushrooms, and a choice of peppercorn or Béarnaise sauce.
Handmade pasta filled with a savory chicken and mushroom mousse, served with wilted spinach and a tarragon cream sauce.
Stone bass fillets cooked in parchment parcels with asparagus and leeks, served alongside buttered new potatoes and diced tomatoes.
A versatile seafood stew featuring white fish, mussels, and new potatoes simmered in a seasoned tomato and tarragon base.
Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard, and cream – a real French gem.
A light, vibrant soup made by sweating onions, simmering lettuce and peas in stock, then blending with fresh lovage.
Whole trout stuffed with tarragon and lemon, oven-baked and served with a vibrant, fresh watercress and herb salsa verde.
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
Homemade pasta filled with tender braised beef, served in a rich Madeira, cream, and wild mushroom sauce.
A classic French steak dish featuring tender roasted beef, homemade buttery béarnaise sauce, vine tomatoes, and crisp double-cooked fries.
A comforting chicken and wild mushroom pie served with glazed baby carrots and peas for a complete meal.
Slow poached chicken in a creamy tarragon and mushroom sauce served alongside oven-roasted banana shallots and buttery garden peas.
A classic French chicken dish cooked in a wine and tomato sauce, served with smooth, buttery mashed potatoes.
Tender chicken pieces cooked in a white wine sauce with pancetta and mushrooms, served alongside creamy mashed potatoes.
Chicken pieces fried until golden, simmered in a wine and tomato sauce with mushrooms, shallots, served with crispy straw fries.
Brined whole chicken roasted with vegetables, served with creamy mashed potatoes and a tarragon, white wine, and morel mushroom sauce.
Crispy breadcrumbed chicken cylinders served with a piquant homemade pepper mayonnaise and fresh watercress garnish.
Jointed chicken cooked in a rich Madeira and cream mushroom sauce, served with smooth buttery mash and green beans.
Roasted honey-glazed chicken breasts served with a rich white wine, tarragon, and double cream reduction sauce.
Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.
White fish served in a classic sauce vierge made from olive oil, lemon juice, chopped tomatoes, and fresh herbs.
French-style steak-frites featuring roasted rib-of-beef, double-cooked chips, and a rich, buttery homemade tarragon bérnaise sauce.
Indulgent breakfast featuring crispy deep-fried soft-boiled eggs, sautéed wild mushrooms, toasted brioche, and homemade tarragon and parsley mayonnaise.
Pan-seared fillet steaks served with a creamy mushroom and tarragon sauce and crispy deep-fried matchstick potatoes.
Luxurious chicken in a creamy mushroom sauce featuring wild mushrooms and bacon lardons, topped with fresh shaved black truffle.
Roasted poussin served with a creamy tarragon and white wine sauce and buttered new potatoes.
Succulent fillet steaks served with homemade double-fried chips and a classic buttery tarragon béarnaise sauce.
Delicate lemon sole fillets grilled until crisp, served with a rich tomato-infused Béarnaise style sauce and dressed watercress salad.
Grilled butterflied mackerel served with a seaweed butter and a medley of summer vegetables including asparagus, peas, and broad beans.
Grilled butterflies sardines served with crispy pan-fried potatoes, a warm herb-infused sauce vierge, and a fresh dressed salad.
Gourmet wild boar sausage rolls featuring homemade puff pastry, flamed onions, and garlic. Perfect for parties or as a snack.
Beef tomatoes stuffed with lamb mince and mushrooms, served with a rich, homemade garlic and tomato sauce.
Slow-cooked lamb shank stew featuring exotic spices, apricots, and olives served with a nutty pomegranate and herb-rich bulgur tabbouleh.
Succulent grilled steak paired with buttery lobster, served alongside crispy thin-cut fries and a zesty tarragon-dressed green salad.
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Stuffed mackerel wrapped in puff pastry, baked until golden, and served with a homemade tangy ginger and gooseberry chutney.
Succulent pan-fried brill fillets served with a warm, herb-infused tomato and olive oil sauce vierge.
Pan fried salmon slices served with a warm, herb-infused tomato and courgette sauce vierge for a quick dinner.
Pan-fried John Dory fillets served with a warm shrimp and tomato sauce vierge alongside golden sautéed potatoes.
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
An easy chicken stew featuring wild mushrooms and truffles, served with smooth, creamy buttered mashed potatoes.
Steamed razor clams topped with a Manchego breadcrumb crust, grilled until golden, and served with a warm herb and tomato sauce.
Roast quail served with elegant fondant potatoes, wilted kale, wild mushrooms, and a rich, flambéed tarragon and Madeira sauce.
Mushroom-stuffed leg of lamb served with neat rounds of potatoes cooked in lamb juices and chicken stock.
Succulent rump steak served with golden hand-cut chips and a rich, creamy tarragon-infused béarnaise sauce.
Luxury mackerel stuffed with salmon mousse and scallops, wrapped in homemade puff pastry, served with a honey-dressed green salad.
Elegant chicken in a creamy white wine and tarragon sauce, served with homemade golden-brown French fries.
Scallops cooked in their shells with a vermouth cream sauce, topped with golden, homemade rough puff pastry lids.
Pan-fried sea bass fillets served with homemade herb and cheese gnocchi, broad beans, and artichokes in a creamy wine sauce.
Pan-fried cod served with a rich shellfish and herb sauce alongside tender sautéed courgettes and fresh thyme.
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
Tea-smoked trout served alongside a fresh green salad tossed in a creamy lemon and tarragon dressing with crispy pancetta.
Steamed chicken breasts served with a vibrant, creamy sauce of sautéed leeks, mushrooms, shallots, and fragrant spices.
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.