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Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Pan-fried sirloin steaks served with a rich red wine snail sauce, roasted shallots, and smooth buttery mashed potatoes.
Slow-cooked spiced red cabbage puree served with oven-roasted pork tenderloin and tender, sweet glazed banana shallots.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
Roast duck carcasses for a spiced jus, sear honey-glazed breasts, and serve with sautéed savoy cabbage, bacon, and girolle mushrooms.
Pan-fried veal chops served with a unique raspberry vinegar and ginger-infused banana sauce and caramelized fruit.
Authentic Swedish meatballs served with a rich cream sauce, fresh cabbage and fennel salad, and boiled new potatoes.
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.