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Crispy bacon, shallots, and tomatoes mixed with honey mustard and herbs, served warm over halved avocados for an easy appetiser.
Pan-seared pigeon breast served over honey-caramelised baby leeks with a simple red wine vinegar and olive oil dressing.
A warm British salad featuring crispy bacon, flaked kippers, baby potatoes, and fresh spinach topped with a poached egg.
A warm salad featuring crispy bacon, sautéed apples, and golden bread chunks tossed with herbs and a simple vinaigrette.
Pan-fried chicken livers flambéed with brandy, finished with cream and mangetout, served over rocket with crispy bacon and croutons.
Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.
Sweet roast beetroot and shallots mixed with seasonal vegetables warmed in honey-mustard dressing, topped with mozzarella and blue cheese dressing.
A warm salad featuring roasted peppers, new potatoes with rosemary and mustard, topped with melted Gruyere cheese and homemade tapenade.
A warm salad featuring crispy smoked duck, citrus dressing, and toasted hazelnuts served on fresh Little Gem lettuce.
A warm salad featuring pan-fried butternut squash, crispy serrano ham, and a gentle broad bean and balsamic dressing.
Crispy bacon and sautéed chicken livers served with golden ciabatta croutons and a zesty honey-mustard herb dressing.
A warm salad featuring seared pigeon breasts, crispy lardons, and sliced potatoes tossed in a rich walnut oil vinaigrette.
Pan-seared pheasant legs served over a fresh spinach, orange, and peach salad with a warm wild mushroom and wine reduction.
A layered salad featuring pan-fried apple, bacon, and black pudding, topped with fried quails' eggs and a tangy gribiche dressing.
Tossed panzanella featuring golden fried bread, sautéed potatoes, chickpeas, and mushrooms finished with a simple tomato passata dressing.
A vibrant vegetarian salad featuring crispy pan-fried croutons, roasted cherry tomatoes, tender broccoli florets, and tangy crumbled feta cheese.
A warm salad featuring charred red peppers, crispy pancetta, avocado, and crunchy homemade croutons tossed in a balsamic dressing.
A warm salad of spinach, crispy bacon, and mushrooms served with melted Port Salut cheese on toasted ciabatta.
Roasted Romero peppers served with a warm sautéed leek and bacon dressing, mustard-honey vinaigrette, and fresh parmesan garnish.
A warm vegetarian salad featuring creamy mustard potatoes, charred asparagus, and a perfectly poached free-range egg.
Pan-fried chicken livers served over mixed greens with a warm perry vinegar dressing, topped with crisp croutons and chives.
A warm salad of bacon, mushrooms, and Stilton served over griddled bread with orange zest and garlic.
Pan-seared calf's liver glazed with balsamic vinegar, tossed with crispy bacon, fresh greens, cucumber, and sun-blushed tomatoes for a warm salad.