Recipe Search
A fast, no-nonsense recipe search. Filter by ingredients, equipment, and dietary needs. Just the essentials, no life stories.
Search recipes by what you've actually got. Straight forward. no waffle. Unless you're searching for waffles.
Austrian Bread Dumplings/Knockerl
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Roasted Scallops, Wasabi Sauce, Fregola, Sea Vegetables
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Arbroath Smokie, Spinach, Sweet Potato and Baby Leek Salad with Lemon Dressing
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Asian Sesame Beef Fillet with Orange and Vegetable Salad
Seared sesame-crusted beef fillet served over a warm glazed vegetable salad with fresh orange slices and aromatic chervil garnish.
Beer-Battered Haddock with Mushy Peas, Sweet Potato Chips and Tartare Sauce
Crispy beer-battered haddock served with seasoned mushy peas, golden sweet potato chips, and a homemade herbed tartare sauce.
Fish Pie with Sweet Potato Topping
Succulent haddock in a creamy herb sauce topped with crisp, thinly sliced sweet potato and grilled until golden brown.
Fresh Asparagus and Beef Tomato Salad with Herb Oil Dressing
Blanch fresh asparagus and blend a chervil herb oil to dress sliced beef tomatoes for a fresh, simple salad.
Roast Chicken, Tomato and Chickpea Salad
Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.
Soft Chicken Wings Stuffed with Herbs, Potato Gnocchi, Broad Beans and Thyme
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
Roasted Celtic Scallops, Cauliflower, Raisins and Capers
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Côte de Boeuf with Cavolo Nero and Gnocchi, Wild Mushroom and Bone Marrow Gratin
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
Creamy Broad Beans
Boiled broad beans finished in a herb-infused cream and egg yolk sauce for a simple, elegant vegetarian side dish.
Prawns Al Cremat with Little Gem, Dandelion and Watercress Salad Served with Aioli
Sautéed king prawns in a rich fish soup reduction served with a fresh herb salad, homemade aioli, and sourdough.
Brandade
A smooth purée of poached haddock and boiled potatoes blended with garlic, olive oil, and fresh chervil.
Asparagus, Mustard and Herb Salad with a Radish Dressing
Blanch asparagus and dress with fresh herbs, radish batons, lemon juice, and Dijon mustard for a healthy, zingy starter.
Brown Shrimp and Lemon Sole Salad
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
Buffalo Fillet Slices with Quick Hollandaise Sauce
Pan-fried buffalo fillet slices topped with crispy bacon and a fast, creamy homemade hollandaise sauce, garnished with fresh chervil.
Chargrilled Steak with Mushroom Sauce
Seared sirloin steak served with a rich red onion, garlic, and Portobello mushroom red wine reduction sauce.
Chargrilled T-Bone Steak
A seasoned T-bone steak seared in butter and olive oil, then oven-roasted to perfection and garnished with fresh chervil.
Chicken Stuffed with Stilton served with Sweet Potato Mash and Stilton Sauce
Chicken breast stuffed with Stilton cheese, pan-seared and oven-baked, served over creamy sweet potato mash with a rich Stilton sauce.
Creamed Flageolet Bruschetta
Toasted bread topped with mashed flageolet beans sautéed in garlic butter, finished with olive oil and fresh herbs.
Grilled Broccoli with Chilli Soy Dressing
Blanched broccoli is chargrilled in a hot pan then drizzled with a spicy, savory soy and balsamic herb dressing.
Grilled Chicken with Charred Broccoli
Flattened chicken breast grilled alongside blanched and charred purple sprouting broccoli, finished with fresh lemon juice and fragrant herbs.
Herb-Crusted Lamb with Dauphinoise and Hasselback Potatoes
Sear herbed-crusted lamb chops and serve alongside creamy garlic dauphinoise and crispy oven-roasted hasselback potatoes for a hearty meal.
Italian-Style Veggie Sausage, Potato and Tomato Stew
A quick vegetarian stew featuring pan-fried potatoes and veggie sausages topped with a smooth, homemade white wine tomato sauce.
Pan-Fried Kipper with Sautéd Potatoes and Lemon Parsley Butter
Pan-fried kipper served with golden sautéed potatoes topped with a zesty lemon parsley butter sauce and fresh chervil garnish.
Roasted Partridge with Caramelised Butternut Squash and Green Herb Sauce
Pan-seared then roasted partridges served with honey-glazed butternut squash and a zesty, fresh green herb sauce.
Sausage and Spinach Cakes on Braised Barley
Sausage patties mixed with wilted spinach, breaded and fried, served over tomato-braised pearl barley with a fresh herb sauce.
Spanish Omelette With Herbs
A rich herb-crusted omelette featuring new potatoes, creamy sauce, Dijon mustard, and fresh chives and chervil.
Spiced Halibut on Creamed Carrots
Pan-seared spiced halibut served over a rich bed of creamy simmered baby carrots and fresh herbs.
Spiced Salmon with Herb Salsa
Spice-rubbed salmon pan-seared and oven-baked, served with a fresh herb, onion, and courgette salsa.
Sweet Potato Wedges
Vegetarian sweet potato wedges tossed with oil and thyme, roasted until lightly browned, and garnished with fresh chervil.
Vinegar-Glazed Pigeon Breast on Crisp Potato Cake with Peas and Spring Onions
Succulent roasted pigeon crowns served over golden potato cakes with blanched spring onions and a tangy vinegar-herb reduction sauce.
Warm Salad of Roasted Pepper, Broccoli and Tomato
A warm vegetarian salad featuring roasted Romero peppers, blanched Tenderstem broccoli, and sliced tomatoes tossed in a mustard vinaigrette.
Charred Leeks with Girolles and Leek Mayonnaise
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Spanish-Style Baked Eggs
Sauté shallots, garlic, chorizo, and chilli before simmering with tomatoes and baking with fresh eggs until perfectly set.
Cod with Mango and Curry
Cod is fried and wrapped in parchment with mango, served with a creamy spiced coconut and chervil sauce.
Duck Confit with Lentils
A classic French brasserie dish featuring slow-cooked duck legs served over tender seasoned Puy lentils with a honey glaze.
Lamb Fillet Wrapped in Brik Pastry with Tomato Confit, Artichokes and Lamb Jus
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Pan-Roasted Guinea Fowl with Truffles and Leeks
Pan-roasted guinea fowl breasts stuffed with truffles, served with a potato, pancetta, and leek hash in a butter sauce.
Roasted Chicken Breast with Leeks and Potatoes
Roasted chicken breasts stuffed with truffles, served alongside blanched and sautéed leeks, potatoes, and pancetta in a light butter sauce.
Sea Bream Baked in a Salt Crust with Roasted Fennel and Grapefruit
Sea bream fillets baked in a citrus-infused salt crust, served with pan-fried baby fennel and a bright grapefruit dressing.
Warm White Asparagus Salad with Grapefruit Zest Vinaigrette
Boil white asparagus and eggs, then top with a zesty grapefruit, mustard, and herb vinaigrette. Serve as a starter.
Pan-Fried Mackerel with Bretonne Sauce
Fresh mackerel fillets seasoned and pan-fried until golden, served with a rich, emulsified butter and herb sauce.
Red Prawn Express
Langoustines marinated with herbs and ginger, then uniquely steamed using apple vapor from an espresso machine dresser with edible flowers.
Onion Soup with Cider and Stilton
A creamy onion soup made with cider, potatoes, and chicken stock, topped with a flavorful Stilton herb butter.
Roast Double Loin of Lamb with Braised Shallots and Herb Purée
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Beetroot Matchsticks with Garlic, Herbs and Balsamic Vinegar
Sautéed beetroot matchsticks cooked with garlic and balsamic vinegar, finished with a fresh herb blend of parsley, chervil, and coriander.
Roasted Asparagus and Garlic with Herbs and Balsamic Vinegar
Asparagus spears are griddled with garlic, thyme, and chilli, then roasted and finished with fresh herbs and balsamic vinegar.
Vinaigrette Potatoes with Herbs
Warm boiled potato cubes marinated in a zesty herb vinaigrette featuring olive oil, mustard, and fresh chives.
Walnut, Pear and Goats' Cheese Salad
A fresh vegetarian salad combining sweet pear, crunchy walnuts, and tangy goats' cheese tossed in a simple balsamic dressing.
Broad Bean and Runner Bean Risotto
A simple, low-stir summer risotto featuring fresh runner beans, broad beans, and creamy mascarpone topped with fresh garden herbs.
Buttered Turbot with Leeks and Whitstable Champagne Oysters
Pan-fried turbot served with softened leeks and warmed oysters in a rich champagne and cream butter sauce.
Butternut Squash Soup with Poached Egg Persillade and Cheddar
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Risotto of Nettles and Wild Herbs
A creamy vegetarian risotto made by blanching nettles and herbs, then slowly cooking Arborio rice with stock and white wine.
Razor Clams in Borage Butter with Pickled Shallots and Pine Nuts
Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.
A Medley of Shellfish with Baby Vegetables
Delicious fresh seafood in a creamy sauce served with seasonal vegetables, featuring lobster, langoustines, scallops, clams, and mussels.
Arbroath Smokie Pâté with Soft Quails’ Eggs and Beetroot
A delicious blended fish pâté served with a vinaigrette dressing, mixed salad leaves, soft-boiled quails' eggs, and sliced beetroot.
Beetroot and Mozzarella Salad with Beetroot Meringues
A stunning vegetarian salad featuring pink beetroot meringues, pickled heritage beetroots, creamy mozzarella, and a smooth beetroot purée.
Blinis with Smoked Salmon Pâté, Mackerel and a Beetroot and Shallot Pickle
Handmade blinis topped with creamy smoked salmon pâté, charred mackerel fillets, and tangy pickled beetroot and shallots.
Braised Beef Tortellini with Wild Mushroom Sauce
Homemade pasta filled with tender braised beef, served in a rich Madeira, cream, and wild mushroom sauce.
Breadcrumbed Pheasant Breast with Beetroot Purée and Marinated Beetroot
Breaded pheasant breasts served with a smooth, warm beetroot purée and chilled marinated beetroot herb salad.
Buttered Hake with Cockles, Mussels, Samphire and a Creamy Saffron Sauce
Buttered hake fillets baked en papillote, served with a luxurious shellfish saffron cream sauce, sautéed samphire, and caviar garnish.
Butternut Squash Soup
A creamy vegetarian soup featuring roasted butternut squash, white wine, fresh herbs, and a touch of lime juice.
Calves’ Liver with Mash Potato, Cavolo Nero, Wild Garlic and Madeira Reduction
Simply fried liver served with creamy mash, sautéed greens, and a rich Madeira and lardon reduction sauce.
Calves’ Livers with Madeira Sauce, Mash and Deep-Fried Onion Rings
Pan-fried calves’ liver served with creamy mashed potatoes, rich Madeira sauce, buttered kale, and crispy beer-battered onion rings.
Chestnut and Wild Mushroom Tagliarini
A rich vegetarian pasta dish featuring roasted chestnuts, sautéed wild mushrooms, brandy, and double cream topped with fresh herbs.
Chicken Breast with Glazed Carrots
Pan-seared chicken breasts roasted until tender, served with baby carrots glazed in a sweet herb syrup.
Clams and Mussels with an Asparagus, Pea and Broad Bean Nage
A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Crab Tortellini with Parsley and Pea Broth
Handmade crab-filled pasta served in a vibrant, blended pea and parsley broth with tender baby vegetables and fresh chervil.
Cream of Celeriac Soup with Pan-Fried Curried Scallops
A velvety celeriac soup served with spiced scallops, finished with crème fraîche and fresh chervil garnish.
Crushed Potatoes with Hot Smoked Salmon, Poached Egg and Hollandaise
Crushed potatoes topped with smoked salmon, sautéed spinach, and a poached egg, finished with a rich lumpfish roe hollandaise sauce.
Fillet of Beef with Potato and Beetroot Rosti, Baby Beets and Madeira Sauce
Seared beef fillet served with colorful potato and beetroot rostis, tender salsify, and a rich, flaming Madeira wine sauce.
Flambéed Lobster
Succulent lobster meat flambéed in brandy and finished with a rich, buttery fish stock sauce and fresh chervil.
French-Trimmed Chicken Breast with Wild Mushrooms
Pan-roasted chicken breasts served with a rich Madeira and cream sauce featuring trompettes de mort, chanterelle, and girolle mushrooms.
Fried Herb-Stuffed Chicken with Cabbage and Chestnuts
Herb-stuffed chicken breasts roasted to perfection, served over sautéed cabbage with salty bacon, chestnuts, and a rich red wine reduction.
Fried Sole with Ginger Cream Sauce and Seasonal Vegetables
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
Goats' Cheese, Lemon and Herb Risotto
A creamy, zesty risotto featuring goats' cheese and fresh herbs, cooked gently with white wine and hot chicken stock.
Grey Mullet with Langoustine Ravioli, Broad Beans and Micro Cress
Seared grey mullet served with homemade langoustine and salmon ravioli, fresh broad beans, asparagus, and a rich brandy-infused sauce.
Griddled Asparagus with Poached Duck Egg and Chervil Hollandaise Sauce
Blanched and griddled asparagus topped with a soft poached duck egg and a rich, herb-infused chervil hollandaise sauce.
Halibut with Sautéed Mushrooms and Potato Wrapped Deep-Fried Quail’s Eggs
Seared halibut served with creamed mushrooms, blanched heritage vegetables, and unique potato-wrapped deep-fried quail eggs.
Hazelnut Butter Grilled Scallops with Salad
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Herb-Stuffed Rainbow Trout with Beurre Noisette and Almonds
Herb-stuffed trout seared and baked, served with nutty brown butter, toasted almonds, capers, and a fresh dressed salad.
Herbed Tuna Carpaccio with Pickled Cucumber and Bean Salad
Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.
Individual Scallop and Monkfish Pies
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Jerk Chicken with Pomegranate Rice
Marinated jerk chicken seared and roasted, served alongside a zesty basmati rice tossed with fresh pomegranate seeds and herbs.
Leek and Spring Onion Terrine with Roasted Ham and Mustard Dressing
A sophisticated vegetable terrine served with sliced ham and a zesty mustard and rapeseed oil dressing.
Lemon Sole Véronique
A classic French fish dish featuring pan-seared lemon sole, langoustines, and a creamy grape and cucumber vermouth sauce.
Liver, Mash and Onion Rings
Pan-fried calf's liver served with creamy buttery mashed potatoes, crispy beer-battered onion rings, fried capers, and a rich shallot gravy.
Lobster Ravioli with Sautéed Courgettes and Leeks
Delicate lobster and salmon ravioli served with sautéed vegetables, blanched asparagus, and a rich creamy lobster-infused sauce.
Mussel Pie
Mussels cooked in cream and white wine sauce, topped with homemade bread dough and oven-baked until golden-brown.
Pan Fried Brill with Sauce Vierge
Succulent pan-fried brill fillets served with a warm, herb-infused tomato and olive oil sauce vierge.
Pan-fried Halibut with Late Summer Vegetables and Mussels
Pan-fried halibut fillets served over a rich, creamy mussel and vegetable sauce flavored with saffron, curry, and sweet wine.
Pan-Fried Halibut with Sprout Tops and a Cockle, Mussel and Clam Sauce
Seared halibut fillets served with wilted sprout tops and a buttery white wine shellfish sauce featuring cockles, mussels, and clams.
Pan-Fried Mackerel with Beetroot and Celery Salad
Pan-fried mackerel fillets served with a vibrant beetroot puree, pickled shallots, and a fresh herb and watercress salad.
Pan-Fried Plaice with Crab and Samphire
Pan-fried plaice fillets served with white crab meat herbs and samphire, finished with a savory brown crab meat sauce.
Pan-fried Pork Steak with Aubergine, Chorizo and Fennel
Succulent pan-fried pork steaks served over roasted aubergines with a vibrant sauté of chorizo, fennel, olives, and cherry tomatoes.
Pan-Fried Trout with a Mussel, Clam and Baby Vegetable Ragoût
Pan-fry trout fillets and combine with steamed shellfish and tender baby vegetables in a fragrant white wine and herb broth.
Perfect Roast Pork Belly with Cabbage and Bacon
Double-cooked pork belly served with crispy bacon cabbage, Brussels sprouts, rich red wine jus, and smooth Bramley apple sauce.
Plum and Walnut Salad with Croutons
A fresh herb salad with toasted walnuts and plums, topped with warm, cheesy blue cheese ciabatta croutons.