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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
A vibrant seasonal salad featuring blanched broad beans, peas, and mangetout tossed with pulled ham hock and fresh herbs.
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
A wonderful spring roast dinner featuring goat meat basted in butter with artichokes, morel mushrooms, and wild garlic.
A classic Italian side dish featuring tender spring peas sautéed with savory prosciutto and golden onions in butter.
Brill fillets steamed over aromatic water, served in a spicy ginger broth with seasonal wild garlic and sea vegetables.
Succulent roasted lamb loin served with a fresh spring mixture of peas, smoked bacon, shredded lettuce, and garden mint.
Pan-fried sea trout served with blanched peas, carrots, and bacon in a rich buttery horseradish sauce.
Pan-seared monkfish with Iberico ham, served with a spring medley of morels, peas, broad beans, and asparagus in parsley butter.
A fresh spring side salad combining blanched asparagus, peas, feta, and mint with a simple lemon and oil dressing.
A seasonal spring risotto featuring tender baby artichokes, broad beans, and a creamy parmesan finish.
A creamy asparagus soup served with a seasonal stir-fry of Jersey Royal potatoes, fresh watercress, and tender asparagus tips.
Tender herb-crusted lamb racks roasted and served over a flavorful potato, broad bean, and pea ragoût.
A vibrant green soup featuring asparagus and parsley, topped with soft poached eggs, crispy bacon lardons, and homemade pork scratchings.
A delicate, creamy spring soup made with fresh watercress, peas, and double cream, served hot or chilled.
A fresh springtime omelette featuring courgettes, asparagus, and goats' cheese, finished with dill and lemon zest for vibrant flavour.
A seasonal quiche featuring peas, beans, and asparagus in a cheesy pastry crust, perfect for lunch or dinner.
Succulent roasted cod fillets served with a vibrant pea purée, sautéed Morteau sausage, chanterelle mushrooms, and fresh spring vegetables.
A fresh vegetarian salad featuring blanched spring vegetables, Jersey Royal potatoes, and a thick mustard and walnut oil dressing.
A vibrant salad of charred asparagus, crispy prosciutto, and poached eggs finished with a spicy, buttery chive dressing.
A fresh seasonal dish featuring poached rolled skate wings served over creamy pea risotto with sautéed morels and asparagus.
Roasted lamb cutlets served with deep-fried garlic fritters and a rich, wilted wild garlic cream sauce.
A light, summery vegetarian soup featuring spring vegetables, potatoes, and tomatoes, topped with a flavorful dollop of green pesto.
Poached and pan-seared chicken breast served with a rich cider brandy sauce, wild mushrooms, asparagus, broad beans, and wilted spinach.
Classy asparagus starter served with homemade herb mayonnaise and deep-fried, bacon-crusted quail's eggs.
A creamy springtime supper featuring hearty pearl barley, fresh English asparagus, salty bacon lardons, and a frothed asparagus-infused sauce.
Succulent guinea fowl breast topped with crispy brioche crumbs, served alongside tender asparagus and a rich wild sorrel sauce.
Pan-seared mackerel fillets served with oven-roasted rhubarb, rosemary, capers, and a sherry vinegar reduction for a balanced spring supper.
Seared aged sirloin served with a fresh spring vegetable salad, herb-infused tartare dressing, and a creamy, blended oyster mayonnaise.
Succulent braised lamb served with light spinach and ricotta dumplings and fresh spring vegetables in a savory lamb stock sauce.
A light French lamb stew featuring fresh spring vegetables like carrots, peas, and green beans simmered until tender.
Smoky grilled asparagus served with a vibrant crumble of grated eggs, courgettes, cauliflower, and a zesty paprika dressing.
A fresh spring dish featuring creamy rice and a homemade pea pod stock, topped with blanched seasonal vegetables.
Pan-fried lamb’s liver and sweetbreads served with quick-pickled spring onions, blanched samphire, and minty Jersey Royal potatoes.
Honey and za'atar glazed lamb served with a creamy salsify and wilted wild garlic purée.
Pan-fried sea bass served over a vibrant herb quinoa salad with homemade coriander mayonnaise and spiced crispy onion rings.
Quick and easy asparagus wrapped in prosciutto, served with a velvety white wine and lemon butter sauce.
Light ricotta dumplings served with seasonal peas, broad beans, pancetta, and white asparagus in a fresh citrus herb sauce.
A vibrant vegetarian soup featuring spring onions, courgettes, potatoes, spinach, and broad beans thickened with whisked eggs and lemon.
Griddled lamb chops served alongside crisp filo rolls filled with a savory mixture of feta, spinach, cinnamon, and egg.
A springtime dessert featuring simmered rhubarb, lemongrass, and a creamy mascarpone blend served with a chilled rhubarb lemonade.
A fresh-tasting soup of spring vegetables like asparagus and peas, partially blended and served with homemade pesto.
Boil ham and asparagus in a buttery emulsion, then serve with crispy potato fries and a fried egg.
Blanch wild garlic for pesto, griddle seasoned lamb chops, and sauté Jersey Royal potatoes with butter and extra garlic leaves.
A light and sophisticated broth featuring fresh peas, honey-infused stock, diced ham, and crispy deep-fried Savoy cabbage garnish.
A stunning spring tortilla made with duck eggs, Jersey Royal potatoes, and Double Gloucester cheese, topped with chive flowers.
Crisp sweet pastry tarts filled with smooth vanilla custard and topped with tender grenadine-baked rhubarb and a citrus glaze.
Roast pigeon crowns served with earthy mousseron mushrooms, bacon, and blanched peas finished in a savory chicken stock glaze.
Roasted guinea fowl stuffed with aromatics and served with a fresh, blanched herb and spring green salsa verde.
Pan-seared St George's mushrooms and homemade chicken liver pâté served on toasted sourdough with wild garlic and parmesan.
Lamb rumps are browned, oven-roasted, and served over a savory ragoût of bacon, carrots, peas, and fresh lettuce.
Seasonal asparagus spears gently pan-cooked in stock and butter, served with soft poached eggs and a light reduction sauce.
Pan-fried lamb’s tongue and crispy deep-fried sweetbread fritters served over roasted leeks with a creamy herb-filled gribiche sauce.
A fresh pea soup served warm or chilled, garnished with seasoned crab meat, fresh herbs, and a quenelle of cream.