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Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Seasonal native oysters served in shells with a rich cream sauce, mustard, parmesan, and sautéed samphire.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
Pan-fried cod topped with a parsley crust, served alongside sautéed girolle mushrooms and a rich, creamy vermouth reduction sauce.
Rich salmon slices grilled and served with a creamy vermouth and sorrel sauce alongside a fresh herb-dressed green salad.
Pan-seared salmon fillets served over a rich reduction of shallots, fish stock, vermouth, cream, and fresh torn sorrel leaves.
A classic Italian rice dish made by stirring rice with stock, finished with butter and Parmesan for a glossy texture.
Pan-fried halibut served with deep-fried crab and lime croquettes, sautéed vegetables, and a glossy vermouth butter sauce.
Roast chicken simmered with forty garlic cloves and shallots, served with creamy kale colcannon and a rich tarragon sauce.
Flaked haddock in a rich Mornay sauce topped with Gruyère breadcrumbs and grilled until bubbling and golden brown.
A quick seafood pasta featuring mussels, prawns, and squid in a creamy vermouth sauce served with homemade garlic bread.
Succulent sea bass fillets steamed in foil parcels with lemon, basil, and vermouth, served with fresh spinach and peas.
Channel James Bond with a suave and debonair vodka Martini; stir vermouth and vodka with ice, strain, and garnish.