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Tender veal shins braised with vegetables, white wine, and stock, finished with a fresh lemon, garlic, and parsley gremolata.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
Slow-braised pork shoulder marinated in spices and stout, stuffed with prunes and anchovies for a rich, savory flavor.
Slow-cooked, pressed brisket steaks grilled with a ginger-sherry glaze and served with a fresh broccoli and Little Gem salad.
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Slow-cooked beef braised in beer, topped with cheesy mustard croutons and baked until bubbling and golden.
A fragrant lamb stew featuring apricots, raisins, spices, and honey, slow-cooked to perfection and served with couscous.
Braise beef with chorizo and red wine, served with creamy horseradish mash and oven-baked rosemary suet dumplings.
A homemade Italian family dish featuring tender lamb shoulder simmered with fresh peas, potatoes, and cherry tomatoes.
A hearty dish of slow-cooked Puy lentils with boiled bacon, aromatic vegetables, butter, and hard-boiled eggs.
Flavorful beef cheeks braised low and slow in porter beer until tender, served with glazed carrots and creamy mashed potatoes.
Slow-roasted lamb shoulder in a fragrant spice mix served alongside spicy, tender Bombay potatoes in a tomato-based sauce.
Slow-roasted pork shoulder served with creamy mashed potatoes, glazed baby carrots, and homemade apple sauce.
Slow-roasted pork shoulder seasoned with fennel, garlic, and chili, served with a fresh herb pesto and honey-glazed roasted vegetables.
Brown lamb shanks and braise with wine, balsamic vinegar, chorizo, and vegetables until the meat is tender and flavorful.
A rustic, mild lamb casserole flavoured with cumin, coriander, and sweet rose harissa, slow-cooked with tomatoes and cannellini beans.
A mild, sweet, and rich Indian curry made with lamb, lentils, and spices, baked until tender.
Slow-cooked lamb shoulder served with tender potatoes and onions, finished with a rich homemade red wine gravy.
Slow-cooked beef shin in red wine served alongside pan-fried vegetable potato cakes for a comforting, hearty meal.
Slowly roast beef bones and vegetables before simmering for hours to create a rich, intense base for soups and sauces.
A festive dish of spiced lamb neck fillet braised in port and stock with prunes, shallots, and aromatic spices.
Succulent veal shins braised in red wine and beef stock, served with a vibrant médley of sautéed vegetables and herbs.
A classic Jewish beef stew with beans, barley, and potatoes, slow-cooked overnight with a traditional savory onion dumpling.
Succulent lamb roasted slowly with white wine, garlic, and herbs until the meat falls away from the bone.
Tender braised pork cheeks cooked slowly with leeks, honey, and white wine, finished with creamy mustard butter beans.
A hearty Hungarian main meal soup featuring tender braised beef, root vegetables, and a generous amount of sweet paprika.
A comforting Finnish meat stew layered with onions, carrots, and spices, slow-cooked until tender and served with mashed potatoes.
Succulent lamb shanks slow-cooked with root vegetables, pearl barley, and aromatic herbs in a rich chicken stock base.
A hearty traditional beef and root vegetable stew slow-cooked in the oven until tender and flavorful.
A rich, economical oxtail stew slow-cooked with root vegetables, red wine, and herbs until the meat falls off the bone.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
Slow-cooked harissa-spiced lamb shoulder served with hearty stovies made from lamb belly, potatoes, onions, and fresh aromatic herbs.