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Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.
A classic spiced pumpkin pie featuring roasted pumpkin purée and double cream in a sweet shortcrust pastry case.
Bramley apples stuffed with a savory breadcrumb, onion, and herb mixture, then baked until tender. Perfect with pork or duck.
Apples stuffed with mincemeat, raisins, and almonds, baked in cider and served with a rich, buttery cider-infused caramel cream syrup.
A creamy pumpkin and parmesan soup finished with sautéed ceps, pumpkin seeds, and fresh chives for an elegant starter.
Sautéed tart apples and blackberries topped with buttery crumble, served with a homemade infused vanilla custard.
A festive pumpkin pie flavored cake made with cider, pumpkin purée, and spices, joined to create a pumpkin shape.
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Wash and prick sloes, combine with gin and sugar in a jar, then age for three months before straining.
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Crispy filo tarts topped with savory apple purée, pan-seared scallops, and a warm, zesty bacon and mixed leaf salad.
Autumnal fruit crumble featuring poached pears and blackberries topped with golden pastry and served with homemade creamy custard.
A crisp French pastry layered with autumnal Bramley apples, fresh blackberries, and whipped double cream using homemade rough puff pastry.
Creamy butternut squash soup flavored with fresh mussels and white wine, topped with golden sourdough croutons and fresh baby cress.
Pan-fried sea bass served with sautéed fennel, a fresh watercress sauce, baby tomatoes, and diced black olives.
Traditional French dessert featuring halved plums covered in a light batter, baked until golden-brown, soft, and set.
A hearty pumpkin soup served with homemade pumpkin seed bread baked in flower pots for a unique touch.
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Roast seasoned partridges served with a warm toasted buckwheat salad, pomegranate dressing, and chargrilled baby leeks.
Pan-seared then roasted duck breasts served with a fruit-based chutney, buttery winter greens, and a smooth celeriac-potato purée.
Plums are sautéed with spices and brandy, topped with a buttery crumble, and served with a rich brandy-infused custard.
Bake a blind pastry case, fill with a spiced pumpkin and cream mixture, bake until set, and serve with ginger-infused cream.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
Indulgent pan-seared onglet steaks served with homemade pumpkin jam, beef fat-confit potatoes, sautéed wild mushrooms, and a rich red wine sauce.
Blanch vegetables, prepare a hot vinegar marinade, and roast seasoned quails with buttery chanterelle mushrooms for an elegant dish.
Whisk wet ingredients, fold in fresh fruit and nuts, top with spiced sugar, and bake until golden and springy.
A comforting dessert of chunky apples and blackberries topped with a rustic polenta and almond crumble.
Slow-cooked lamb shanks in a rich red wine sauce served with boiled and pan-fried seasonal root vegetables and fresh parsley.
A cheat's version of the classic French tart featuring ripe plums, marzipan, and puff pastry, served with cream.
Crispy savory pasties filled with roasted butternut squash, salty Serrano ham, Gruyère cheese, and fresh sage in short-crust pastry.
A French-style apple dessert featuring caramelized fruit topped with spiced, scrunched filo pastry and served with a rich boozy custard.
Pan-fried lamb served over roasted butternut squash with a rich red wine and onion gravy reduction.
Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
A classic dessert balancing tart Bramley apples with a crunchy oat and demerara sugar topping.
Stewed apples and blackberries topped with a seedy, seaweed-infused wholemeal crumble and baked until golden brown and bubbling.
Hearty rabbit and pancetta filling topped with homemade flaky pastry, braised in white wine and cream until tender and golden.
Hearty vegetarian pasties stuffed with roasted squash, creamy ricotta, toasted pecans, and sage, baked until golden and crisp.
Apples are cored, buttered, and sugar-rolled before baking, served with a rich caramel Calvados sauce and toasted nut garnish.
Apples stuffed with blueberries, almonds, and bara brith, pan-seared then roasted, finished with a creamy white wine sauce and caramel.
A delicious vegetarian dessert featuring sticky damsons topped with a light almond cobbler crust, served with cream or custard.
A creamy spiced pumpkin ice cream flavored with rum and raisins, prepared using an ice cream maker or manual freezing.
A classic English dessert of buttery bread-lined pudding filled with soft apple purée, served with warm caramel and clotted cream.
A spiced apple cake made with reduced cider, topped with cinnamon-infused mascarpone cream for a rich finish.
Succulent lamb leg steaks served over a warm medley of butter beans, artichokes, tomatoes, and salted anchovies.
A decadent twist on classic apple crumble featuring toffee-coated apples topped with golden crumble and homemade vanilla custard.
Rich steamed puddings featuring spiced sponge, softened apples, and a decadent toffee sauce served with warm custard.
Comforting spiced rice pudding topped with roasted plums, poached apples, pears, and a sweet, smooth fig coulis.
A seasonal twist on summer pudding featuring softened apples, pears, plums, and blackberries encased in juice-soaked white bread.
Succulent pork fillet stuffed with black pudding, wrapped in bacon, and served with a creamy apple and cider sauce.
A flavorful roasted pumpkin soup served in acorn squash, enriched with cream, honey, and toasted seeds.
Individual puff pastry pies filled with spiced pumpkin purée and finished with a rich chocolate sauce and hazelnuts.
A comforting seasonal dessert featuring sweet plums topped with a crunchy oat and citrus crumble, served with warm custard.
A velvety pumpkin soup served in a hollowed-out pumpkin shell with a splash of sherry and warm spices.