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Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
A vegetable-packed pickle perfect for cold meats or cheese sandwiches, simmered to a firm consistency and stored in jars.
Potatoes baked in a salt crust, served with a homemade chorizo-infused mayonnaise and crisp pickled vegetable escabeche.
Roasted parsnips blended with curry spices and cream, served with homemade crispy vegetable chips and zesty whipped cream.
Steamed plaice fillets rolled into paupiettes, served with creamy cauliflower purée, tangy soused turnips, and fresh crabmeat.
Asian-style roasted pork loin featuring a vibrant watercress and panko crust, served with quick-pickled turnip, cucumber, and radish salad.
A classic braised game bird soup simmered with root vegetables, ham, and stock for a rich, clear finish.
An easy vegetarian lentil stew served with cinnamon-flavored almonds and cherry tomatoes for a low-calorie, high-protein meal.
Pork stew topped with layered apple and turnip slices, baked until tender with juniper, onions, and rich vegetable stock.
A comforting, slow-cooked beef stew sweetened with honey and packed with carrots, leeks, turnips, and potatoes.
Vegetables cured in spices and salt, then sautéed in duck fat with vinegar and gin for a complex flavor profile.
Crispy deep-fried potato and baby turnip slices seasoned with onion salt for a perfect party snack or side dish.
Slow-cooked salmon in fragrant oil served with elegant broccoli and red cabbage purées, pickled turnip, and roasted brassica florets.
Slow-braised spiced pork belly served alongside a zesty pickled turnip, watercress, and cucumber salad with a rich chili glaze.
A warming winter beef broth with pearl barley, split peas, lentils, and root vegetables served with tender short ribs.
Succulent lamb shanks slow-cooked with root vegetables, pearl barley, and aromatic herbs in a rich chicken stock base.
Slow-cooked hogget leg pot-roasted with root vegetables, pearl barley, cider, and fresh herbs until tender and flavoursome.
A hearty soup featuring root vegetables, chorizo, and Puy lentils simmered in a smoky tomato broth with leafy greens.
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.
Rich venison served with handmade haggis ravioli, game consommé, and root vegetables in an imaginative Scottish-Italian-French fusion dish.
Vegetables and spiced rice are layered inside a hollowed pumpkin, baked until steaming, and infused with saffron and rose water.