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A creamy blue cheese dressing processed with nut oils and vinegar, served over fresh endive leaves.
A dramatic flower-shaped bread loaf made with malted flour, chopped walnuts, black treacle, and walnut oil for deep flavour.
Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.
A complex, multi-component dish featuring herb-infused snails, savory oat porridge, and a rich, fragrant garlic and parsley snail butter.
A classic British dish of liver and kidneys cooked in a rich, spiced sauce served on toast with salad.
An easy and super-quick supper featuring sautéed kidneys and mushrooms in a creamy sauce served on toasted sourdough bread.
A warm wintry salad featuring grilled pears, stilton cheese, toasted walnuts, and crispy baguette strips with a walnut oil dressing.
Golden puff pastry tarts topped with wilted spinach, creamy egg mixture, and smoked salmon, served with fresh pesto and salad.
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Crispy fried goat's cheese served with spiced poached pear cubes, fresh salad leaves, and a nutty walnut oil dressing.
A fresh vegetarian salad featuring blanched spring vegetables, Jersey Royal potatoes, and a thick mustard and walnut oil dressing.
Roasted partridges served with a cider-infused spiced apple sauce, walnut oil emulsion, sautéed kale, and a marjoram dressing.
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
A sophisticated chilled goats' cheese terrine layered with apple and celery, served with a walnut vinaigrette and raisin salad.
A crunchy, healthy winter slaw featuring sliced cabbage, carrots, and walnuts tossed in a savory walnut oil and mustard dressing.
A warm salad featuring seared pigeon breasts, crispy lardons, and sliced potatoes tossed in a rich walnut oil vinaigrette.
A fresh alternative to classic coleslaw featuring crunchy red cabbage, fennel, apple, toasted walnuts, and crumbled Stilton cheese.
Pan-fried chicken livers served over mixed greens with a warm perry vinegar dressing, topped with crisp croutons and chives.
A refined vegetarian salad combining creamy Roquefort cheese with crisp chicory leaves and sweet sliced pears.
A healthy smoked trout salad featuring puy lentils, yellow peas, walnuts, and fresh herbs with a soured cream drizzle.
Slow-cooked pork shoulder brined overnight, shredded into a sticky lemon glaze, and served with homemade walnut mayonnaise and coleslaw.
Seared venison fillet served with a punchy pickle dressing on a refreshing green bean and walnut salad.
A light, healthy salad featuring seared venison loin, pickled walnuts, and a savory anchovy and walnut dressing.
Pan-seared pigeon breasts served over oven-roasted chicory and mixed greens, finished with crunchy nuts, pickled walnuts, and walnut oil dressing.
Roasted aubergines topped with a tangy walnut salsa, crumbled goat's cheese, and fresh pomegranate seeds for a stunning vegetarian course.