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Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Pan-fried lemon sole served with herb-infused pan juices, toasted almonds, and a garlic and sugar snap pea rice.
Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.
Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.
A refreshing vegetarian beverage made by blending ripe grapes, elderflower cordial, wine, and mint, topped with sparkling water and ice.
Leg of lamb studded with garlic and rosemary, roasted with vegetables and served with a fresh homemade mint sauce.
Gently poached salmon served with tender new potatoes, asparagus, and a foolproof blender hollandaise sauce.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
A creamy store cupboard risotto made with frozen peas, white wine, and pecorino cheese, finished with fresh mint.
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
Make this full-flavoured Italian classic using robust mushrooms and arborio rice finished with butter and vegetarian hard cheese.
Freshly made pasta served with red mullet fillets, cooked in a white wine, chilli, and garlic infused sauce.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
Homemade black pasta dough served with a fresh sauce of crab, garlic, chilli, ginger, and white wine.
Flavorful baked sea bream stuffed with aromatics, served alongside a warm potato and baby spinach salad with mustard dressing.
Flavorful rolled lamb breast slow-cooked with white wine and herbs, served alongside smoky roasted aubergines and a lemon-spinach salad.
A classic Italian seafood pasta featuring fresh mussels, prawns, garlic, and chili in a white wine and lemon sauce.
A generous filled pasta sheet featuring wild mushrooms, tomato purée, and wine, served alongside a fresh, dressed artichoke salad.
Authentic Sardinian pasta featuring crumbled sausage and porcini mushrooms simmered in a rich tomato sauce.
A spicy, richly flavoured bucatini dish with guanciale and San Marzano tomatoes, topped with freshly grated pecorino cheese.
A filling pork and spinach orzotto made with pearl barley, white wine, and vegetable stock for a hearty meal.
A rich vegetable soup featuring caramelized onions topped with cheesy toast and a decadent cream and Madeira liaison.
A fresh seafood pasta dish featuring crab meat, tender asparagus, and a nutty lemon butter sauce with fresh herbs.
Indulge in a Greek-style moussaka made with aubergines and lamb, packed with herbs and topped with two types of cheese.
A quick and easy creamy mushroom soup made with Portobello mushrooms, white wine, and fresh parsley.
A classic spicy Italian pasta dish made with butter, garlic, chilli flakes, white wine, and fresh tomatoes.
Portobello mushrooms sautéed with wine, garlic, and cream, tossed with pasta and finished with fresh parsley and toasted pine nuts.
A traditional Portuguese stew featuring tender pork shoulder, spicy chorizo, and fresh clams simmered in a rich tomato and wine sauce.
A light Italian-inspired dessert featuring whisked egg yolks, wine, and sherry folded with a fresh raspberry puree and Greek yoghurt.
Pan-fried sea bass served over a Mediterranean medley of slow-cooked fennel, tomatoes, wine, garlic, and herbs.
A traditional Sicilian pasta dish featuring sardines, fennel, raisins, and pine nuts simmered in white wine and olive oil.
A classic French brown sauce made by reducing white wine and brandy with mushrooms, shallots, tomato, and meat glaze.
Meaty white fish, clams and chorizo combined with creamy olive oil mash in this classic Spanish-style tapa dish.
Succulent roasted lamb paired with a textured almond and pepper sauce, served alongside a simple saffron-infused rice paella.
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Pan-fried venison steaks served with a sweet and tangy blueberry, wine, and orange juice reduction sauce.
Boil chopped carrots, simmer with butter, cream, and wine, then top with a whole upright boiled carrot.
Slow-cooked, pressed lamb breast strips, breaded with mint and mustard, deep-fried until crispy, and served with a zesty tartare sauce.
Pan-seared salmon coated in Cajun spices served with a creamy blended red pepper, white wine, and vegetable stock sauce.
A quick tiered dessert featuring layers of Madeira cake soaked in white wine, creamy quark, and sweet cherries.
Chicken breast stuffed with Stilton cheese, pan-seared and oven-baked, served over creamy sweet potato mash with a rich Stilton sauce.
Seared sirloin steak served over egg noodles with a zesty white wine, chili, and fresh coriander cream sauce.
Golden-brown roasted apple simmered in white wine and cinnamon, served with a rich, velvety homemade butterscotch sauce.
A velvety vegetarian soup featuring sautéed sweet potatoes, white wine, and double cream, finished with a sprinkle of cinnamon.
Succulent salmon fillets marinated in citrus and fresh herbs, pan-seared then roasted until perfectly cooked and crispy.
A delicate soup made by simmering homemade turbot stock with peas, white wine, and finished with double cream.
Grilled corn and spring onions topped with a creamy wine sauce and crabmeat, glazed until golden and bubbling.
Succulent chargrilled lamb steak served over a bed of tender leeks simmered in wine and double cream.
Grilled spiced sausages served with a savory white wine, chili, and onion reduction sauce.
Pan-seared lamb fillets coated in mustard and hazelnuts, served with buttery sautéed potatoes and a nutty dressing.
Sear herbed-crusted lamb chops and serve alongside creamy garlic dauphinoise and crispy oven-roasted hasselback potatoes for a hearty meal.
A quick vegetarian stew featuring pan-fried potatoes and veggie sausages topped with a smooth, homemade white wine tomato sauce.
Lightly spiced cured hake served over sautéed cavolo nero with a rich cream, butter, and clam pan sauce.
Nectarines caramelized in sugar, poached in white wine and honey, finished with a luscious cream sauce.
Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.
Succulent griddled pork chops served with a smooth, creamy red pepper and onion purée sauce.
Pan-roasted duck breast served with a decadent reductions of red cherries, white wine, and caster sugar.
Pan-roasted duck breast served with a sweet and tangy white wine and orange segment reduction sauce.
A quick vegetarian chutney made by simmering peaches, tomatoes, shallots, honey, and white wine until reduced and softened.
A delicious layered dessert featuring poached pineapple chunks, creamy yogurt mixture, crunchy oat biscuits, and a drizzle of honey.
Oven-poached haddock fillet topped with mushrooms and served in a rich white wine, dill, and cream butter sauce.
Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.
Gently poached turbot fillet served with a rich reduction of white wine, fish stock, and double cream.
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Pan-fried oat-crusted pork escalope served with a creamy sautéed apple and butternut squash sauce.
Slow-cooked pork collar served with tender Savoy cabbage, bacon, and a rich herb-infused pan sauce.
A quick seafood soup featuring prawns, ground almonds, and baby spinach in a white wine and chicken stock base.
Roasted turkey breast stuffed with sweet mincemeat, served with cinnamon-baked apples and a rich herb-infused pan sauce.
Sautéed chicken thighs in a creamy white wine sauce served alongside spiced, char-grilled cauliflower florets.
Pan-fried mackerel fillets served over a sweet rhubarb and ginger purée with a nutty browned butter and fennel sauce.
A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.
A quick vegetarian soup featuring potatoes and cabbage, finished with aromatic cumin seeds and a drizzle of heather honey.
A quick Mediterranean-style stew featuring sautéed tuna, fresh tomatoes, olives, soy sauce, and a touch of honey.
Turkey thighs slowly braised in a rich casserole sauce until meltingly tender, served with a vibrant herb salsa verde.
Succulent turkey medallions topped with sage and prosciutto, cooked in a buttery white wine and lemon sauce.
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Pan-fried lemon sole fillets served with buttery baked leeks, crispy deep-fried shrimp, capers, and a lemon parsley beurre noisette.
Crispy skin salmon served over a creamy, curried mussel sauce with diced vegetables and fresh chives.
A rich winter soup featuring parsnips, leeks, and chestnuts, served with pan-seared scallops for an elegant festive starter.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Layers of homemade seaweed-laced pasta filled with fresh broad beans, asparagus, and fennel in a rich, lemony cream sauce.
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
Roast chicken seasoned with cinnamon and pepper, cooked with whole garlic bulbs, fresh ginger, saffron, and white wine.
A farmhouse-style casserole featuring rabbit marinated in white wine, garlic, and herbs, finished with savory anchovies and capers.
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.