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Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
A classic retro dish featuring poached chicken in a creamy, spiced apricot sauce, perfect for sandwiches or picnics.
Chicken pieces marinated in a zesty orange marmalade, ginger, and garlic glaze, then baked until beautifully browned and tender.
Crunchy, tangy leftover turkey fried in batter and tossed in a sweet-and-sour sauce, served with classic egg-fried rice.
Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.
Succulent roasted quails served with zesty cranberry sauce, spiced stir-fried potatoes, and seasonal vegetables for a festive Chinese-style feast.
Roasted chicken breasts stuffed with truffles, served alongside blanched and sautéed leeks, potatoes, and pancetta in a light butter sauce.
Lightly spiced guinea fowl served with sweetcorn purée, toasted corn, deep-fried banana, and a rich cream sauce.
Chicken on the bone gently cooked with tart vinegar, delicate tarragon, punchy mustard, and cream – a real French gem.
Pan-roasted duck breasts served with a zesty orange caramel sauce and steamed carrots and courgettes.
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.
Turkey breast stuffed with Stilton cheese, breaded and deep-fried, served alongside sweet balsamic caramelized onions.
Blanch and braise pigeons in a soy-citrus stock, dry the skin, then deep-fry until crispy. Serve with stir-fried greens.
A slow-simmered whole duck dish served with tender peas, shredded lettuce, and a rich, creamy lemon and mint sauce.
Pan-roasted quail breasts served with a rich quail reduction vinaigrette, buttery spring onions, fresh watermelon cubes, and chopped cobnuts.
Spatchcocked quail paired with a fresh chestnut and butternut squash salad, dressed with honey and mustard.
A festive Boxing Day bubble and squeak incorporating leftover goose, ham, pumpkin, stuffing, and roast potatoes fried with juniper berries.
A festive roast goose served with a zesty chickpea and sausagemeat stuffing and golden roast potatoes.
Marinated chicken roasted until tender, served with homemade egg spätzle in a creamy white wine sauce and dressed hispi cabbage.
Succulent chicken thighs and drumsticks boiled in stock, double-coated in spiced flour, and deep-fried until extra crisp and golden.
Pan-fried poussin simmered in a white wine and tarragon cream sauce, served with aromatic turmeric-infused basmati rice.
Steamed poussin breasts served over a flavorful bulgar wheat salad with raisins, citrus, hemp seeds, and aromatic herbs.
A classic savory chicken and butterbean stew topped with crisp shortcrust pastry and baked until golden brown.
Season turkey, cover with butter-soaked muslin, roast while basting, then rest and serve with home-made spiced bread sauce.
Juicy spatchcocked poussin served with a spicy herb sauce and a creamy celery, walnut, and Stilton salad.
Pan-seared chicken and mozzarella stuffed lasagne sheets baked until golden and served with a rich, creamy leek and wine sauce.
Roasted chicken breasts with sage, served alongside homemade goats' cheese gnocchi, wilted spinach, and a rich creamy sauce.
Pan-seared pheasant breast served with deep-fried carrot chips, fresh peas, and a rich red wine reduction sauce.
Roast butter-smeared guinea fowl served with a creamy white wine, lemon, and tarragon reduction sauce.