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A wonderful spring roast dinner featuring goat meat basted in butter with artichokes, morel mushrooms, and wild garlic.
Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.
Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
Slow roasted red wine beef short ribs paired with mussels in a rich, buttery wild garlic and cider sauce.
Simply fried liver served with creamy mash, sautéed greens, and a rich Madeira and lardon reduction sauce.
Tender slow-roasted lamb served with minted Jersey Royal potatoes, homemade wild garlic butter, and a fresh zesty mint sauce.
An impressive seafood starter featuring steamed clams and razor clams served with a creamy fennel sauce and buttery samphire.
Roast lamb leg stuffed with garlic spinach butter, served alongside fresh peas, potatoes, and a tangy homemade mint sauce.
Succulent lamb loin coated in maple-mustard crumbs, served with unique wild garlic butter-filled choux potato balls and roasted carrots.
Sweet honeyed duck breast paired with fragrant homemade wild garlic gnocchi and a citrus-infused caramel sauce.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
French trimmed pork chops marinated in honey and soy, served with sautéed chorizo, potatoes, wild garlic, and zesty herb dressing.
Slow-braised octopus served with a fresh potato salad and a warm savory anchovy dressing.
Juicy beef fillets served with vibrant wild garlic purée, a rich mushroom fricassee, and grilled asparagus tips.
Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.
Sustainable king crab served with crispy polenta galettes, rich creamy bisque, candied tomatoes, and delicate wild garlic garnishes.
A hearty Northern Irish salad featuring seared cod, potato farls, and crispy oats fried in savory bacon fat.
Poach megrim sole in dashi stock, prepare a creamy seaweed butter sauce, and serve with a warm herb-infused quinoa salad.
Pan-fried plaice topped with a rich shellfish reduction, fresh squid, shrimp, and aromatic wild garlic for a coastal seafood feast.
Lamb rumps are browned, oven-roasted, and served over a savory ragoût of bacon, carrots, peas, and fresh lettuce.
A savory spinach, garlic, and nettle roulade filled with homemade mayonnaise and fresh shrimp, then rolled and sliced.