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A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
A layered vegetable gratin featuring carrots, swede, parsnips, and potatoes baked in a creamy, cheesy custard with breadcrumbs.
A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.
A traditional West African dish featuring steamed millet, corn, and quinoa served with a hearty beef and root vegetable sauce.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Root vegetables roasted with lemon, red onions, and fresh thyme, then glazed with honey and olive oil until tender.
Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.
Roasted root vegetables and garlic simmered in passata, served over pasta and garnished with fresh rosemary for a hearty meal.
Slow roasted pork belly with iconic crackling, served alongside tender parsnips, carrots, and spinach tossed in savory pan juices.
Thinly sliced parsnips, sweet potatoes, celeriac, and potatoes are threaded onto skewers then deep-fried until golden and crispy.
Poached and pan-fried chicken served with a creamy Jerusalem artichoke risotto, honey-glazed roasted root vegetables, and fresh pea shoots.
A slow-cooked lamb and barley stew with root vegetables, seasoned with thyme and parsley, then reheated for maximum flavor.
A comforting milk-poached haddock soup featuring root vegetables, aromatic mustard seeds, and turmeric for a spiced, zesty finish.
Slow-braised lamb shanks cooked with pearl barley, root vegetables, and herbs in a rich gravy for a hearty meal.
Pan-fried calves' liver paired with crispy bacon, balsamic onions, and a smooth root vegetable and rocket purée.
A hearty traditional beef and root vegetable stew slow-cooked in the oven until tender and flavorful.
Earthy lamb chops and kidneys cooked in Marsala wine, served with a velvety three-root vegetable mash and crispy sage.
A hearty soup featuring root vegetables, chorizo, and Puy lentils simmered in a smoky tomato broth with leafy greens.
Succulent Chateaubriand roast served with homemade horseradish potato bread and honey-glazed root vegetables for a classic roast dinner.
A rich winter venison casserole marinated in red wine and port, served with roasted squash, beetroot, and buttery pears.
Double-marinated venison steaks served with spicy meatballs, oven-roasted root vegetables, and a tangy yogurt-based pickling sauce with Indian spices.