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Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Scottish oat-coated herring fillets served with a warm salad of new potatoes, kale, and cucumber in a zesty dressing.
Sweet and salty pickled mackerel paired with a warm potato salad flavored with coriander, lime, and a creamy homemade dressing.
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Spice up chicken with a zingy Turkish marinade, homemade flatbreads, a chunky green relish, and a fresh side salad.
A classic Arnold Bennett omelette featuring smoked fish, topped with cheesy sauce and served with a fresh radish salad.
Deep fried soft-shell crabs in a light beer batter served with homemade saffron aioli and a spicy watercress salad.
Pan-seared sirloin steaks topped with bright green brioche crumbs, served with grilled plum tomatoes and a fresh avocado salad.
Delicate lemon sole layered with fish mousse, served with cauliflower purée, langoustines, and a cauliflower egg salad.
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.
Sweet roast beetroot and shallots mixed with seasonal vegetables warmed in honey-mustard dressing, topped with mozzarella and blue cheese dressing.
Home-smoked trout fillets served on a bed of beetroot, shallots, and feta, finished with a balsamic vinaigrette and watercress.
Deep fried crab fritters served with homemade tomato sauce and easy tomato confit for an impressive starter dish.
Pan-seared salmon fillets rubbed with citrus zest, served alongside a fresh salsa of asparagus, cucumber, and heirloom tomatoes.
Spicy salmon fillets coated in chermoula paste, baked in parchment parcels with sautéed peppers, tomatoes, and aromatic herbs.
Chilled blended vegetable gazpacho served in shot glasses with crispy spiced puff pastry twists.