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Pan-seared plaice rolls braised in white wine and fish stock, served with a creamy tarragon tomato sauce and wilted spinach.
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
Steamed plaice fillets rolled into paupiettes, served with creamy cauliflower purée, tangy soused turnips, and fresh crabmeat.
Delicate steamed plaice fillets served with seasonal vegetables in a luxurious reduced white wine and cream sauce.
Seared plaice served on softened butter beans, lightly spiced with lemon, thyme, mint, and a touch of crème fraîche.
Pan-fry and roast plaice fillets, serve with simmered creamed savoy cabbage, crispy sautéed new potatoes, and a warm tomato-herb oil.
Pan-fried plaice topped with a rich shellfish reduction, fresh squid, shrimp, and aromatic wild garlic for a coastal seafood feast.
Pan-fried plaice fillets served over blanched mangetout with a warm, sweet blackberry and red wine vinegar dressing.
Oven-baked plaice topped with mushroom scales served alongside braised potatoes in a rich, buttery leek and cream sauce.