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Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Tender veal shins braised with vegetables, white wine, and stock, finished with a fresh lemon, garlic, and parsley gremolata.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Deboned chicken legs stuffed with a savory mortadella and breadcrumb mixture, wrapped in bacon, then browned and oven-roasted.
A classic special occasion dish featuring seared beef fillet stuffed with mushroom duxelles, wrapped in pancakes and puff pastry.
Traditional British meatballs made from minced pork belly, liver, and heart, served in a rich red wine onion gravy.
Beef fillet stuffed with fresh asparagus, pan-seared and served with a rich, creamy red wine and Dijon mustard reduction.
A hearty Yorkshire-style batter filled with lamb, sausages, bacon, and mushrooms, served with a rich red wine onion gravy.
A classic British pie featuring slow-cooked beef and kidneys in rich gravy, topped with golden-brown, puffed-up pastry.
Sirloin steaks stuffed with Peppadew peppers, seared with peppercorns, and finished in a creamy brandy and red wine sauce.
Flattened pork tenderloin with an apple and cheese crust, served alongside crispy crackling and homemade sweetened apple sauce.
Sausages are browned, stuffed with mature cheddar cheese, wrapped in back bacon, and baked until the bacon is crispy.
A rich stew featuring chicken, chipolatas, mushrooms, and black pudding in a reduced wine and stock sauce with parsley croutons.
Pan-fried buffalo fillet slices topped with crispy bacon and a fast, creamy homemade hollandaise sauce, garnished with fresh chervil.
A South African stew featuring goat steaks, chorizo, and festive spices like ginger, cardamom, and cloves, simmered with tomatoes.
Grilled spiced sausages served with a savory white wine, chili, and onion reduction sauce.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Pan-fried mutton with colorful root vegetables, reduced red wine sauce, and golden potato slices.
A seasonal take on ham, egg and chips using breaded pheasant breasts, served with chips, fried eggs, and anchovies.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
A comforting hearty pie made with tender braised steak and soft potatoes, topped with a crisp homemade shortcrust pastry.
A sumptuous rabbit pie featuring dried fruits, grapes, and red wine, topped with shortcrust pastry and hard-boiled eggs.
Authentic British beef pies with suet pastry bases, shortcrust lids, creamy mashed potatoes, and a traditional savory parsley liquor sauce.
Succulent marinated mutton pieces are skewered, floured, egg-washed, and fried until golden-brown, served with a refreshing mango and tomato cachumber.
A thick, concentrated Italian meat sauce slow-cooked with beef, pork, pancetta, and chicken livers for over four hours.
Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.
Boil eggs, wrap in pork and apple sausage meat with fresh apples, bread with flour and crumbs, then fry.
A slow-cooked venison stew with red wine, mushrooms, and bacon, thickened into a rich gravy and served with potatoes.
A spectacular French salad combining rich confit duck, seared duck breast, spicy pecans, and creamy blue cheese dressings.
A traditional Mexican feast featuring grilled steak, chicken, and chorizo in a spicy tomato salsa with homemade refried beans.
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Seared rump steak topped with a creamy mushroom and beef paste, wrapped in shortcrust pastry and baked until golden.
Griddle rump steak and roast garlic celeriac chips, button mushrooms, and a red wine reduction for a flavorful dinner.
A quick steak and cheddar tortilla sandwich layered with spring onions and coriander, pan-fried and oven-baked until melted.
A rich beef and pork ragù layered with creamy white sauce, fresh pasta, mozzarella, and parmesan cheese, baked until golden.
An authentic Italian tomato sauce featuring beef, pork ribs, and spicy sausage slow-cooked and served with rigatoni and salad.
Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.
A traditional southern Italian Sunday lunch featuring a rich tomato sauce with beef, pork ribs, and Italian sausages.
A hearty rice dish featuring crispy bacon, sautéed onions, savory sausages, and crumbled black pudding for a quick flavor-packed meal.
A traditional layered game terrine using mixed lean meats, sausage forcemeat, and aromatics, pressed overnight for the perfect texture.
Succulent pork belly cubes browned in lard, then slow-cooked with red wine, garlic, and herbs until tender and golden.
Fillet steaks coated in homemade beer and honey mustard, served with pan-fried aubergine, shallots, and fresh rosemary.
A rich, classic meat sauce served with homemade egg pasta. Simple to prepare, letting the ingredients bubble for deep flavor.
Pan-fried calves’ liver served with creamy mashed potatoes, rich Madeira sauce, buttered kale, and crispy beer-battered onion rings.
An easy and super-quick supper featuring sautéed kidneys and mushrooms in a creamy sauce served on toasted sourdough bread.
Succulent duck livers baked with cognac and basil, blended with butter into a smooth pâté and chilled until set.
Seared calves' liver served with crispy straw fries, battered onion rings, sautéed cavolo nero, and a rich flambéed Diane sauce.
A classic comfort meal featuring homemade beer mustard, deep-fried hand-cut chips, crispy fried eggs, and warm shredded ham hock.
Gourmet wild boar sausage rolls featuring homemade puff pastry, flamed onions, and garlic. Perfect for parties or as a snack.
A hearty lamb and kidney stew topped with sliced potatoes, served alongside a rich, cheesy grilled cauliflower gratin.
Slow-cooked lamb shanks and vegetables in a rich wine sauce, topped with golden puff pastry for a comforting meal.
Pan-fried calf's liver served with creamy buttery mashed potatoes, crispy beer-battered onion rings, fried capers, and a rich shallot gravy.
A layered mutton and mint terrine served with a homemade spiced beetroot chutney and crusty baguette slices.
Succulent calves' kidneys pan-fried with bacon and onions in a rich Madeira cream sauce, served with toasted sourdough and greens.
Venison loin wrapped in puff pastry with mushroom duxelles and pâté, baked until golden and served with roasted vegetables.
Stuffed pork fillet breaded and fried, served with buttery fondant potatoes and a rich, creamy wild mushroom sauce.
An epic American-style feast featuring boiled then roasted pork belly and ribs glazed in a homemade apple barbecue sauce.
Luxurious racks of lamb served with sautéed salsify, seasonal greens, and a rich, thickened port and red wine sauce.
Succulent steaks served with homemade onion butter and crispy, giant deep-fried onion rings for a spectacular meal.
Pan-fried sausage meat patties flavored with lime and coriander, served with a sweet and tangy homemade fig jam.
Boiled eggs wrapped in sausage meat, breaded and fried, served with crispy sliced root vegetables and tangy piccalilli.
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.
A traditional layered venison pie featuring hand-raised hot water crust pastry, savory chicken stock jelly, and sweet onion marmalade.
An easy pâté perfect for parties. Seasoned venison and chicken livers are layered with creamy chicken purée and smoked bacon.
Succulent griddled lamb chops served alongside a creamy corn and pea succotash and homemade cheesy basil scones.
A delicious beef fillet wrapped in Parma ham, mushrooms, cheese, and homemade pastry, served with a rich red wine sauce.
Venison cutlets breaded with herbs, served with garlicky Greek mashed potatoes and a sweet and spicy beetroot walnut relish.
Seared pigeon breasts stuffed with sausage meat and pistachios, wrapped in puff pastry, and served with a rich port sauce.
Whisk egg, milk, flour, and mustard to create a batter, then bake with sausages and cherry tomatoes until golden-brown.
Succulent roasted lamb racks served in a reduced lamb broth with tender barrel-shaped vegetables and sautéed leeks.
A hearty soup featuring browned lamb, yam, butternut squash, and potatoes simmered in a savory beef and noodle broth.
Individual venison pies featuring a rich balsamic and dark chocolate gravy, topped with golden, homemade shortcrust pastry discs.
Brown lamb shanks and braise with wine, balsamic vinegar, chorizo, and vegetables until the meat is tender and flavorful.
Slow-cooked lamb neck and vegetables layered with sliced potatoes, served alongside sweet and tangy braised red cabbage.
Flavorful homemade pork sausages seasoned with paprika and spices, traditionally air-dried for a month to develop deep, complex flavors.
Pan-fried pork fillets served with cheesy bacon potatoes and a fresh gherkin-dill oil sauce, garnished with paprika.
Lamb fillets marinated in treacle and spices, seared and oven-roasted, served with creamy caraway-infused carrots and a balsamic reduction.
A traditional hot water crust pie filled with seasoned venison, pigeon, bacon, and aromatic mushrooms and herbs.
Traditional British faggots made with minced pork offal and belly, wrapped in caul fat and braised in chicken stock.
Slow-braised pork belly infused with aromatics, ginger, and orange, served with tender root vegetables and a savory chicken stock reduction.
Roast lamb leg flavored with garlic and herbs, encased in a savory breadcrumb crust, served with roasted root vegetables.
Flavorful venison served with a light salad, rich fig purée, and a savory wild mushroom sauce.
Pan-fried veal chops served with a unique raspberry vinegar and ginger-infused banana sauce and caramelized fruit.
A rich make-ahead pâté featuring chicken breast, minced pork, and pistachios, baked in a bacon-lined terrine and chilled overnight.
A traditional blend of pork, veal, suet, and herbs formed into skins or cakes and fried until cooked through.
A traditional steamed pudding featuring tender rump steak and kidney seasoned and encased in a rich suet pastry crust.
A tasty, economical beef mince and mushroom pie topped with golden shortcrust pastry. Best served with mashed potatoes.
Lamb ribs marinated overnight in a sweet cola and bourbon mixture, oven-prepped, then finished on the barbecue until tender.
Sauté garlic, peppers, and tomatoes before simmering with salami, cannellini beans, and courgette. Finish with fresh parsley and seasoning.
A quick beef rump stir-fry featuring fennel, leeks, and onions, topped with crispy homemade ciabatta croutons.
A hearty dish of sautéed beef cubes simmered in ale, served alongside creamy, oven-baked potato gratin.
Pan-seared calf's liver served over creamy mashed potatoes with a rich red wine and onion gravy reduction.
Seared rack of lamb with a herbed pine nut crust, served alongside red wine reduction and tender griddled baby carrots.
Microwavable haggis layered with smooth mashed swede, glazed with egg, and served with a rich red wine beef gravy.
Lamb medallions topped with herb breadcrumbs, served over creamy Stilton leeks and a rich butter-mounted port wine reduction sauce.
Pan-fried lamb served over roasted butternut squash with a rich red wine and onion gravy reduction.
Quickly stir-fry seasoned pork strips and serve alongside a homemade sweet and spicy pear chutney.
Browning sausages then simmering them in a rich red wine and tomato sauce, topped with fresh herbs.
Boil potatoes and mash with cream, butter, and chives, then serve with pan-fried sausages and a reduced blackberry sauce.