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Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
A classic special occasion dish featuring seared beef fillet stuffed with mushroom duxelles, wrapped in pancakes and puff pastry.
Succulent lamb racks with a crunchy pistachio crust served alongside honey-orange roasted vegetables and a rich fig olive tapenade.
Succulent caramelised scallops and prawns served over creamy turmeric grits with charred cabbage and crispy pork jowl bacon.
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.
Roast rack of lamb infused with a smooth raspberry, herb, and red wine vinegar marinade, served with a thickened sauce.
Seared beef fillet served on toasted brioche with duck liver pâté, wilted spinach, and a rich Madeira wine reduction.
Seared beef fillet wrapped in pancakes, pâté, mushrooms, and pastry, served with blanched broccoli and a red wine reduction.
Crispy shredded five-spice duck served with homemade pancakes, fresh vegetables, and a smooth, tangy plum sauce.
Herb-encrusted lamb racks served with sautéed leeks, borlotti beans, and a rich red wine reduction sauce.
Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
Chicken breast stuffed with Brie and tomatoes, wrapped in speck, served with roasted spiced squash and a red wine reduction.
A sensational roast duck served with a classic infused bread sauce, crispy bacon, and savory roasted onions.
James Martin’s decadent dish featuring handmade pasta, fresh lobster, and a rich, creamy seafood reduction finished with fresh herbs.
Succulent roasted lamb coated in olive crumbs, served alongside a vibrant Mediterranean-style sweet and sour aubergine and rocket dressing.
Roast pork tenderloin served with homemade pease pudding, pickled baby carrots, and a fresh pea and mint purée.
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
A light Beef Wellington featuring a savory mushroom and tarragon topping, wrapped in crisp pastry and served with creamy sauce.
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
A whole turbot baked until tender, served with a rich red wine tartare dressing and scorched baby leeks.
Exquisite puff pastry pies filled with confit pheasant leg and pan-seared breast, served with a rich Madeira and port sauce.
Succulent squab pigeons encased in a decorative salt crust, served with a rich Madeira sauce and wild mushroom fricassee.
A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.
Two cuts of beef, spice-marinated rump and braised blade, served with nutty couscous, root vegetables, and a rich reduction.
An Italian seafood classic featuring whole lobster and spaghettini pasta in a rich, homemade tomato and basil sauce.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.
A majestic crown roast of lamb filled with spiced fruit stuffing, served with a rich minted red wine sauce.
Roast mallards stuffed with apple, rosemary, and hazelnuts, served with a rich sherry-infused gravy and crispy bacon topping.
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.
A celebratory roast duck with a British twist, featuring honey-soy glaze, braised lettuces, and fluffy potato pancakes.
Rich venison served with handmade haggis ravioli, game consommé, and root vegetables in an imaginative Scottish-Italian-French fusion dish.
Succulent pheasant served with a rich mustard and cream sauce over Puy lentils, featuring expertly prepared pan-seared then roasted meat.