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.
Braised Ox Cheek, Pickled Walnuts, Smoked Anchovy, Glazed Carrots and Mash
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Roasted Duck Breast with Red Cabbage and Homemade Mustard Fruits
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Baked Onion Soup with Gruyère Cheese and Madeira
A rich vegetable soup featuring caramelized onions topped with cheesy toast and a decadent cream and Madeira liaison.
Pan-Fried Wild Salmon with Spiced Shellfish Butter
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Roast Duck, Asparagus and Morels
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
Pheasant Breast with Cauliflower Purée and Roast Garlic
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
Quail Salad with Celery, Grapes and Shallot Purée
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
Grilled Chicken with Morel Sauce, Parmentier Potatoes and Baby Vegetables
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Mexican Crisp Pressed Pork with Prunes, Sherry Vinegar and Cauliflower Cream
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Chicken Liver Pâté with Madeira Jelly
Smooth, creamy chicken liver pâté topped with quail eggs and a rich Madeira jelly. Serve with toasted sourdough.
Beef Fillet with Potato Rosti and Madeira Sauce
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Beef Tournedos Rossini with Madeira Sauce
Seared beef fillet served on toasted brioche with duck liver pâté, wilted spinach, and a rich Madeira wine reduction.
Beef Tournedos Rossini
Luxurious fillet steak served on toasted bread with a Madeira sauce, creamy mashed potatoes, wild mushrooms, and fresh truffles.
Beef Wellington with Wild Mushroom Madeira Sauce
Premium beef fillet wrapped in pancakes, pâté, spinach, and mushrooms, encased in puff pastry and served with Madeira sauce.
Braised Beef Tortellini with Wild Mushroom Sauce
Homemade pasta filled with tender braised beef, served in a rich Madeira, cream, and wild mushroom 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.
Chicken and Wild Mushroom Pie
A traditional chicken and mushroom pie with wild mushrooms, Madeira, and homemade rough puff pastry for a sophisticated supper.
Chicken Liver Pâté with Figs, Chutney and Ciabatta Toast
Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.
Chicken with Creamy Mushroom Sauce and Mashed Potato
Jointed chicken cooked in a rich Madeira and cream mushroom sauce, served with smooth buttery mash and green beans.
Chicken, Madeira and Mushroom Casserole
A creamy chicken casserole featuring earthy wild mushrooms, Madeira wine, and thyme, served alongside rich, buttery mashed potatoes.
Classic Beef Wellington with a Madeira Jus
Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.
Cumin Duck with Peas and Roasted Baby Beetroots and Shallots
Pan-seared cumin duck breasts served with smooth pea purée, roasted baby vegetables, and a rich Madeira gravy.
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.
Forest Truffle Chicken
Luxurious chicken in a creamy mushroom sauce featuring wild mushrooms and bacon lardons, topped with fresh shaved black truffle.
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.
Pot-Roasted Chicken with Tarragon, Madeira and Mash
An easy chicken stew featuring wild mushrooms and truffles, served with smooth, creamy buttered mashed potatoes.
Rib-Eye Steak with a Parsnip and Potato Rosti, Wild Mushroom Sauce and Parsnip Crisps
An indulgent treat of juicy rib-eye steaks served with a creamy mushroom sauce and crisp potato and parsnip rosti.
Rib-Eye Steak with Madeira Sauce, Onion Rings, Wild Mushrooms and Creamy Mash
A classic steak dinner featuring pan-seared rib-eye, rich Madeira sauce, battered onion rings, wild mushrooms, and smooth creamy mash.
Roast Duck Breast with Rosti and Cherry Sauce
Pan-seared duck breast served with potato rosti, wilted spinach, and a tart Madeira and cherry reduction sauce.
Roast Pheasant with Ravioli and Wild Mushrooms
Succulent roasted pheasant served with homemade truffle-pheasant ravioli, tender kale, and a rich Madeira sauce for a decadent festive feast.
Slow-Cooked Beef Fillet with Smoked Garlic Mash and Madeira Jus
Sophisticated beef fillet paired with smooth smoked garlic mash, wild mushrooms, and a rich Madeira wine reduction sauce.
Spring Truffle Pithiviers with a Madeira Reduction
Elegant French puff pastry pies filled with truffle, chicken mousse, and spinach, served with a rich Madeira wine reduction.
Fillet Steak, Pickled Walnuts and Horseradish
Seared fillet steaks served with a rich Madeira sauce, tangy pickled walnuts, and fresh, zesty homemade horseradish cream.
Grilled Fillet of South Devon Beef with a Shallot and Tomato Sauce
Pan-seared beef fillets served with a rich shallot-tomato reduction, creamy herb butter sauce, mushrooms, and seasonal blanched vegetables.
Chicken Liver Parfait with Pickled Beetroot and Toasted Sourdough
Rich chicken liver parfait topped with beetroot jelly, served with quick-pickled minted beetroot and toasted sourdough bread.
Chicken Liver Pâté with Beetroot Jelly
Rich chicken liver pâté flavored with brandy and port, topped with earthy beetroot jelly and crispy chicken skin garnish.
Partridge with Jerusalem Artichoke Purée, Caramelised Apple and Chicken Sauce
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Beef Fillet with Wild Garlic Purée and a Fricassee of Wild Mushrooms
Juicy beef fillets served with vibrant wild garlic purée, a rich mushroom fricassee, and grilled asparagus tips.
Pan-Fried Sirloin Steak with Shallots, Celeriac Purée, Wild Mushrooms and Madeira Cream Sauce
Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.
Roast Squab Pigeons with Rosti Galettes, Baby Leeks and a Wild Mushroom Fricassée
Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.
Mushroom Millefeuille
Crispy puff pastry layers filled with a creamy mushroom mousse and garnished with sautéed girolles and fresh chives.
French Partridge in a Bread Blanket, Butternut Crush and Brussels Sprouts
Succulent stuffed partridge breasts wrapped in thin bread blankets, served with crushed butternut squash, sprouts, chestnuts, and Madeira sauce.
Chestnut Stuffed Mushrooms
Mushrooms stuffed with a savory mixture of sausage meat, chestnuts, breadcrumbs, and herbs, then baked until crisp and golden.
Christmas Quackers
A delicious alternative to turkey featuring roasted duck on a bed of bacon, potatoes, and onions with Madeira gravy.
Roast Figs with Honey and Marsala
Fresh figs are cross-cut, drizzled with honey and Marsala wine, then baked until juicy and served with vanilla ice cream.
Pâté en Waffle
Crispy homemade buttermilk waffles topped with sautéed chicken livers, served with a sweet golden raisin purée and pickled red onions.
French Onion Soup
A deeply savoury, hearty onion soup enriched with wine and Madeira, topped with melted Gruyère cheese croutons.
Guinea Fowl with Wild Mushrooms
Roasted guinea fowl served with sautéed wild mushrooms, wilted Savoy cabbage, and a rich Madeira-infused reduction sauce.
Roast Loin of Pork Stuffed with Dried Plums
A rich and fruity dish featuring pork loin stuffed with oven-dried Victoria plums and served with a savory jus.
Sticky Toffee Pork and Vinegar Slaw
Succulent pork belly submerged in a rich master broth, roasted until sticky, and served with a zesty, herb-infused vinegar slaw.
Roast Marinated Pork Loin, Rosemary Potatoes and Garlic Scented Mushrooms
Luxurious slow-roasted pork loin served with crispy rosemary potatoes, wilted greens, fried rocket, and a rich Madeira cream sauce.
Roast Sweetheart Cabbage with Mock Teriyaki
Roasted brined cabbage served with a rich mushroom-based mock teriyaki sauce, airy mustard emulsion, and sautéed wild mushrooms.
Fillet of Beef Prince Albert
A celebratory beef fillet stuffed with duck liver pâté, wrapped in bacon, and served with a rich Madeira sauce.
Haggis, Pickled Neeps and Tatties
Elevate traditional Scottish haggis with pickled turnips, braised pork skin wrap, and crispy mandoline-sliced potato circles.
Stuffed Goose with Port and Madeira Gravy
Roast goose stuffed with sweet and spicy pearl barley, served with a rich Madeira and port gravy for Christmas.