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A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
A quick and creamy soup made with sautéed chard and baby leeks, finished with double cream and crispy pancetta.
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
Seared pork tenderloin served with buttery caramelized apples and savory leeks simmered in a creamy Edam cheese sauce.
Boil sweet potatoes until soft, mash with chopped baby leeks, and fry in olive oil until golden and served hot.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Gently fry sliced leeks in butter and a splash of boiling water until tender, then season to taste.
Succulent pot-roasted chicken cooked with spiced plums and red wine, served alongside savory, tender creamed leeks and onions.
An indulgent vegetarian side dish featuring softened leeks in a cream sauce topped with golden brioche cubes and Gruyère cheese.
A savoury shortcrust tart filled with softened leeks, creamy egg custard, and smoked salmon, served with a fresh herb salad.
A sophisticated vegetable terrine served with sliced ham and a zesty mustard and rapeseed oil dressing.
Slow-cooked red cabbage in wine and sugar served with griddled baby leeks, fresh herbs, and crunchy breadcrumbs.
A creamy vegetarian soup made by sautéing fennel, leeks, and onion, then simmering in stock and blending with cream.
Chicken breast coated in pine nut powder, pan-fried, and served over a bed of buttery, tarragon-infused creamed leeks.
A beautiful vegetarian French classic featuring compressed leeks layered with truffle and finished with a hazelnut oil vinaigrette.
Tender roasted leeks wrapped in air-dried ham, served with a zesty lemon thyme vinaigrette and shaved parmesan cheese.
Baked potato stuffed with mashed potato flesh and blanched leeks, topped with a rich, homemade cheesy mustard sauce.
Slow-roasted pork chops on aromatic herbs served with creamy, orange-infused leeks and a fresh, zesty garlic and parsley gremolata.
Pan-seared spiced chicken breast served with sautéed leeks, sliced fondant potatoes, and a smooth, sweet creamed carrot sauce.