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A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
A rich baked macaroni pasta dish featuring sautéed artichoke hearts, crispy bacon, and a smooth, creamy three-cheese sauce topping.
A healthy vegetarian pasta bake featuring broccoli, spinach, and a zesty mustard and parmesan cheese sauce.
A fresh salad of softened red onions and sliced apples tossed in a creamy homemade Dolcelatte blue cheese dressing.
A flavorful pork patty combined with apple, sage, and cheddar, served alongside golden pan-fried potato chips.
Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.
A savoury bread and butter pudding featuring ham sandwiches, ale, and a rich Berkswell ewes' milk cheese sauce.
Blanched broccoli florets tossed in a flavorful dressing made with turmeric, mustard, honey, and olive oil.
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
A fresh vegetarian salad featuring grated carrots, spicy horseradish, and spinach tossed in a mustard vinaigrette and topped with cheddar.
A fresh salad featuring grilled crisp prosciutto, sliced tomatoes, and rocket leaves tossed in a honey mustard vinaigrette.
Slow-cooked, pressed brisket steaks grilled with a ginger-sherry glaze and served with a fresh broccoli and Little Gem salad.
A warm British salad featuring crispy bacon, flaked kippers, baby potatoes, and fresh spinach topped with a poached egg.
Tender lamb pencil fillets and kidneys seared in butter and served with a rich balsamic, mint, and mustard sauce.
Tender sautéed leeks drizzled with a mustard and white wine vinaigrette, finished with fresh dill.
Blend olives, herbs, and chickpeas into dips; serve with griddled garlic-rubbed baguette slices and fresh lemon wedges.
A fresh spinach salad featuring pears and sautéed croûtons, topped with a creamy blended Brie and pear dressing.
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Boil baby new potatoes until tender, then toss with a creamy yoghurt, cottage cheese, and mustard dressing. Serve warm.
Succulent rib eye steaks marinated in duck fat and herbs, served with savory garlic butter and crispy potato wedges.
Pan-fried mutton fillet served over caramelized pears, dressed lamb's lettuce, and crumbled Lancashire cheese.
A fresh spinach salad with sliced onions, peppers, and dill, tossed in a zesty wholegrain mustard and herb dressing.
A fresh seafood salad featuring corn, cherry tomatoes, and crabmeat, served with a rich, velvety homemade chive mayonnaise.
A delicious meat-free savoury tart featuring roasted beetroot, peppers, and carrots topped with puff pastry and a fresh radish dressing.
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
Pan-fry chorizo and potatoes until golden, then toss with fresh spinach and a tangy homemade wholegrain mustard dressing.
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
A sophisticated tartare combining diced marinated beetroot, fresh rump steak, smoked cheese cream, and toasted brown breadcrumbs.
Slow-roasted masala marinated pork served with roasted pumpkin, potatoes, and a zesty mustard-dressed oriental vegetable coleslaw.
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
Slow-cooked beef braised in beer, topped with cheesy mustard croutons and baked until bubbling and golden.
Roast seasoned beef ribs and serve with a creamy horseradish mustard sauce and homemade gravy using natural meat juices.
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
A quick, healthy salad featuring warm green lentils, mixed leaves, earthy beetroot, and creamy goat's cheese with a mustard dressing.
Roast mustard-rubbed pork served with a creamy mustard sauce, cardamom-infused carrots, and a unique pear and Stilton potato mash.
Seared pork loin roasted with sage and garlic, served with a sweet and tangy red onion mustard chutney.
Tasty salt beef and potato cakes served with homemade gooseberry ketchup, deep-fried pickled onion rings, and a fried egg.
Slow-cooked beef stew seasoned with mustard and thyme, topped with golden puff pastry and served with buttered green beans.
An impressive pastry dome filled with layered roast beef, mixed vegetables, mustard, and gravy to use up Sunday leftovers.
A warming brunch featuring crispy root vegetable rösti topped with chargrilled gammon, poached eggs, and a creamy mustard hollandaise sauce.
Homemade mini quiches featuring smoked bacon, mature cheddar, and diced courgette, served with a fresh dressed green salad.
Sausages baked in a crispy mustard batter served with glazed baby carrots, peas, and a rich veal jus.
Crushed potatoes topped with smoked salmon, sautéed spinach, and a poached egg, finished with a rich lumpfish roe hollandaise sauce.
Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.
A traditional family recipe featuring sausages baked in a chilled batter, served with a rich red wine onion gravy.
Grilled mackerel fillets served with a tangy mashed gooseberry sauce, boiled new potatoes, and a fresh green salad.
Boil tender new potatoes, grill mustard-brushed mackerel fillets, and toss lettuce in a homemade citrus vinaigrette for a fresh supper.
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Grilled mackerel fillets glazed with honey and mustard, served with creamy avocado, melba toast, and a coriander cress garnish.
An indulgent macaroni cheese with diverse cheeses, crispy pancetta, and breadcrumb topping, served with a fresh Romaine salad.
A savoury shortcrust tart filled with softened leeks, creamy egg custard, and smoked salmon, served with a fresh herb salad.
Thick bread fried with parsley, topped with sautéed onions and mushrooms in a rich, simmering white wine mustard cream sauce.
Pan-seared pheasant breast in a red wine and balsamic reduction, served with cheesy Stilton-topped crushed rosemary potatoes.
Roasted venison loin served with creamy mustard butternut squash mash, roasted shallots, and a rich balsamic port wine reduction.
Par-boiled diced new potatoes mixed with mustard and rosemary, topped with Stilton cheese, and grilled until bubbly and golden.
Exquisite Scandinavian starter featuring cured salmon, charred cucumber, homemade mustard mayonnaise, and crispy croûtons for elegant dinner party serving.
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
A fresh and easy smoked salmon pâté served with homemade melba toast and a crisp radish and beetroot salad.
Flavor flattened chicken with lemon and maple syrup, then roast and serve alongside a fresh, homemade Caesar salad.
Handmade rough puff pastry tarts topped with mustard, emmental cheese, and tomatoes, finished with a fresh basil and pine nut pesto.
A sophisticated breakfast featuring grilled soda farl topped with poached kipper, a poached egg, and a creamy mustard sauce.
A warm salad featuring charred apples, crispy bacon, and golden croutons topped with a mustard vinaigrette and poached egg.
A festive sandwich featuring griddled bread layered with stuffing, turkey, cranberry sauce, and a honey-mustard dressing.
Pan-seared chicken glazed with honey and mustard served alongside oven-baked spicy potato wedges and garnished with fresh parsley.
Succulent herb-crusted lamb rack served over crispy grated potato cakes with a rich, syrupy red wine and shallot reduction.
Tender slow-cooked pork shoulder served with creamy butterbeans, sautéed apple wedges, and crispy fried sage leaves.
Pan-fried honey-glazed chicken served over a fresh artichoke and tomato salad with a creamy yogurt dressing.
Kids help mash potatoes and cooked fish, roll them in cracker crumbs, and bake until golden-brown and crispy.
A classic Sunday roast featuring a mustard-crusted beef rib served with traditional homemade Yorkshire puddings and roasted carrots.
High-quality beef patties served with homemade rosemary-salted chips, tangy pickled onions, and a creamy mustard mayonnaise.
A slow-cooked chicken casserole featuring seasonal vegetables and cider, topped with light, fluffy sage-infused dumplings.
A comforting sausage and bean hotpot baked in the oven, perfect for a quick and tasty weeknight supper.
Fragrant sausage and vegetable skewers roasted on rosemary stalks with a sweet honey mustard glaze.
Whisk egg, milk, flour, and mustard to create a batter, then bake with sausages and cherry tomatoes until golden-brown.
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Crispy streaky bacon served on chargrilled ciabatta with a zesty, creamy mustard and yoghurt mayonnaise.
Toasted garlic bread served with smooth butterbean purée, savory olive tapenade, and a tangy chive yogurt dip.
Thick bread topped with a savory blue cheese mixture, grilled until golden and served with a tangy fruit chutney.
Toasted ciabatta topped with mustard, Greek yogurt, and Edam cheese served alongside a homemade sweet red pepper and onion chutney.
Crispy battered red onion rings served with a tangy watercress salad dressed in a double mustard vinaigrette.
Seared scallops served in shells with tangy mustard hollandaise sauce and tender chargrilled chicory quarters.
Marinated chicken strips served in warm pittas with fresh avocado salsa and a creamy homemade hummus sauce.
Chipolata sausages glazed with honey, soy, and sesame seeds, served with a tangy Greek yoghurt and wholegrain mustard dip.
A smooth butterbean and mustard spread served on garlic-rubbed griddled French bread. Quick, vegetarian, and perfect for snacking.
Chargrilled chicken breast served with a creamy mustard sauce and a fresh mixed bean and herb salad.
Chicken thighs rubbed with paprika and orange zest, roasted until juicy and served over honey-glazed, golden-fried Brussels sprouts.
Roasted mustard-crusted lamb served over a creamy pea, leek, and mint ragù with a touch of white wine.
A seasoned rump steak sandwich served on toasted ciabatta with homemade red pepper chutney and a creamy mustard sauce.
Chicken strips simmered in wine and cream, served over a fresh chicory and carrot salad with tarragon and mustard.
Layered potato rostis and sautéed tiger prawns served with a tangy mustard cream sauce and a fresh herb salad.
Boil leeks and cover with a creamy three-mustard cheese sauce, topped with breadcrumbs and baked until golden brown.
Tender beef fillet pan-seared and roasted, served with a smooth, chilled sauce made from roasted garlic and wholegrain mustard.
Creamy mashed potatoes prepared with floury potatoes, butter, milk, and wholegrain mustard for a flavorful side dish.
Short ribs of beef are cooked low and slow in a sweet barbecue sauce for melt-in-your-mouth tender meat.
Juicy beef fillets served with vibrant wild garlic purée, a rich mushroom fricassee, and grilled asparagus tips.
A rich, balanced pie featuring braised beef, smoked bacon, and fresh oysters in a flavorful dark ale and tarragon gravy.
An impressive dish of pan-seared lemon sole served with buttery Lyonnaise potatoes, a turkey-infused jus, and a rosemary-shrimp garnish.