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Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Simple stuffed lamb fillet with beans, hazelnuts, and cavolo nero, prepared in advance for a spectacular roasted center piece.
Pan-seared chicken stuffed with Manchego cheese served alongside roasted baby courgettes and a fresh zesty basil herb dressing.
A classic roast lamb shoulder stuffed with savory pork sausage and liver, served with a rich port-infused gravy.
Savoury lamb burgers stuffed with sheep’s cheese, featuring anchovies, gherkins, and capers, browned then oven-baked for a juicy finish.
Pork tenderloin stuffed with herbed blue cheese, battered in sesame cornflour, coated in breadcrumbs, and pan-fried then oven-finished.
Succulent pork chops stuffed with sweet dried fruits, pan-seared and oven-finished, served with a creamy cider and mustard sauce.
Cabbage leaves stuffed with a spiced pork and rice mixture, simmered in stock, and served with a rich tomato sauce.
Succulent pork loin stuffed with caramelised apples and crispy chorizo, served with a rich balsamic and chipotle reduction.