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Succulent seared scallops served over creamy mashed potatoes finished with a drizzle of luxurious truffle oil.
Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.
Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.
A rich layered lasagne featuring fresh porcini mushrooms, parma ham, and a creamy parmesan béchamel sauce.
An indulgent gourmet beef burger served with homemade truffle mayonnaise, caramelised tomato chutney, and crispy golden French fries.
Crispy salmon fillets served with slow-roasted plum tomatoes, a flageolet bean salad, and dressed fennel with truffle oil.
A classic English breakfast with crispy bacon, wild mushrooms, and truffle-infused duck eggs served on grilled sourdough bread.
Caramelized banana shallots and goats' cheese baked in puff pastry, served with a honey-truffle dressed lamb's lettuce salad.
Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.
Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.
Succulent chicken pieces simmered in a creamy herb liquor, served with golden sautéed mushrooms and a hint of truffle oil.
A simple vegetarian pasta dish featuring a slow-simmered tomato and red pepper sauce finished with aromatic truffle oil.
Blanched asparagus spears tied with chives, served with a luxurious truffle oil and chive crème fraîche dipping sauce.
Luxurious cheese on toast featuring melted Fontina and truffle-infused egg yolks, baked until golden for a perfect decadent brunch.
A fresh vegetarian salad featuring griddled courgette ribbons, honey-glazed carrots, and a luxurious truffle oil dressing.
Thinly sliced mushrooms served with a truffle and mustard dressing, finished with crème fraîche, mint, and shaved pecorino cheese.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.
A hearty vegetarian soup featuring roasted butternut squash, chestnuts, and Bramley apples blended into a smooth and warming winter dish.
Boil fresh crayfish in a seasoned stout broth and serve with a luxurious melted truffle-infused butter sauce.
A celebratory beef fillet stuffed with duck liver pâté, wrapped in bacon, and served with a rich Madeira sauce.
Pan-fried pheasant breasts and wild mushrooms in a rich port sauce, topped with creamy mashed potatoes and grilled until golden.
Sautéed seasonal mushrooms in a creamy truffle sauce with fresh herbs and wild garlic, served on charred sourdough toast.