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Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Succulent guinea fowl crown and confit legs served with a rich bacon-infused cream sauce, broad beans, and pickled onion shells.
Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.
Slow-cooked duck legs served with creamy butter bean mash, a savory tomato compote, and a rich red wine reduction sauce.
Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Succulent duck legs glazed with honey and thyme, served with smooth mashed potatoes, crispy seaweed, and a red wine reduction.
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Slow cooked pork neck in oil, served with crushed potatoes, a julienned celeriac coleslaw, and a vibrant herb dressing.
Succulent confit salmon fillets served with a refreshing cucumber salad and a tangy horseradish cream garnish.
Slow-cooked lamb shoulder layered with sliced potatoes, garlic, and herbs, then baked until tender and golden.