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.
Goose or Duck Stock
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Pressure-cooker Veal Stock
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Fried Mackerel and Sweet Potato Gnocchi
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Pan-Fried Grouse with Marsala Sauce and Wilted Kale
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Stuffed Pork Belly with Mixed Herbs and Garlic, Roast Potatoes, Ratatouille and Glazed Apples
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Butternut Squash, Sage and Crème Fraîche Mash
Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing in a creamy mash.
Twice-Stuffed Chicken
A whole roasted chicken stuffed with pancetta, ham, and bread, served with creamed sweetcorn and herbed potatoes.
Chicken with Chorizo, Peppers and Sage with Spiced Aubergine
Chicken roasted with chorizo and peppers served alongside a rich, spiced aubergine and tomato mixture.
Stuffed Lamb Cutlets
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
Butternut Squash Soup with Parsley Purée
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
Creamed Leeks with Pork and New Potatoes
Pan-fried pork loin served over buttery creamed leeks and chard, accompanied by tender boiled new potatoes.
Faggots with Onion Gravy
Traditional British meatballs made from minced pork belly, liver, and heart, served in a rich red wine onion gravy.
Lamb with Aubergine and Tzatziki
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Pork with Stout, Pepper and Brown Sugar
Slow-braised pork shoulder marinated in spices and stout, stuffed with prunes and anchovies for a rich, savory flavor.
Pot Roasted Pheasant with Cider and Calvados
Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
Sage and Onion Stuffed Apples
Bramley apples stuffed with a savory breadcrumb, onion, and herb mixture, then baked until tender. Perfect with pork or duck.
Slow-Cooked Hereford Oxtail with Stout, Prunes and Horseradish Mash
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Veal Escalopes with Prosciutto, Sage and Mozzarella
Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.
Chorizo-stuffed Squid with Sage, Potatoes, Peas, Capers and Aioli
Squid stuffed with chorizo paste, pan-fried with buttery sage, served alongside crispy potatoes, peas, capers, and homemade garlic aioli.
Apple, Pork and Cheddar Burger with Chips
A flavorful pork patty combined with apple, sage, and cheddar, served alongside golden pan-fried potato chips.
Braised Duck with Peas
A hearty wintry dish featuring ducks braised with bacon lardons, onions, carrots, and peas in a rich herb-infused sauce.
Poached Salmon with Tomato Cream Sauce
Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.
Porchetta with Mulled Apple Compote and Bread Pudding
Roast pork loin served with a spiced apple compote and a savory, oven-baked bread pudding.
Pork Chop with Sweet and Sour Tomatoes, Mustard Sauce and Savoury Rice
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Rack of Venison with Sage and Caramelised Endive
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
Rack of Venison with Sage
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
Sage Brined Roast Turkey with Chestnut and Sausage Stuffing
Succulent brined turkey crown served with a hearty chestnut and pork sausage stuffing and buttered Brussels sprouts.
Sage-and-Onion-Stuffing Sausage Rolls with Tomato Relish
Flavorful sausage rolls made with leftover stuffing and sausagemeat, served alongside a zesty cumin and tomato yogurt relish.
Turkey Saltimbocca
Succulent turkey medallions topped with sage and prosciutto, cooked in a buttery white wine and lemon sauce.
Roasted Pork Fillet Stuffed with Stilton
Pork fillets stuffed with Stilton and sage, pan-seared then oven-roasted and served with a white wine pan sauce.
Rabbit Saltimbocca
A quick, tasty supper using rabbit fillets flattened and cooked with bacon, sage, and a beer or wine reduction.
Roast Rack of Lamb with Thyme and Sage Crust and a Sweet Potato Gratin
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Honey Roast Chicken with Outstanding Roasties
Succulent chicken marinated in honey, ginger, and turmeric served with spiced, crispy roast potatoes for a flavorful family meal.
Adaptable Sage, Onion and Sausage Stuffing
A classic Christmas side dish featuring sausage meat, sage, and breadcrumbs that can be prepared in advance and roasted.
Celery Baked in Vinaigrette with Pancetta and Shallots
Roasted celery hearts and shallots flavored with herbs, crispy pancetta, and white wine vinegar baked in a parchment parcel.
Lemon Roasted Pork Chops with a Warm Aubergine and Potato Salad
Grill and roast lemon-marinated pork chops served alongside a hearty, warm salad of sautéed aubergine, potatoes, and cherry tomatoes.
Pan-Fried Pork with Sage, Apricots and Red Cabbage Coleslaw
Pan-fried pork loin steaks served with a tangy apricot reduction and a fresh, crunchy red cabbage and carrot coleslaw.
Pork with Apples and Red Cabbage Coleslaw
Seared pork fillets wrapped in Parma ham served with grilled apples and a fresh red cabbage coleslaw.
Salmon, Herb and Courgette Roulade
A fresh savory roulade featuring smoked salmon, soft cheese, and herbs, served with a homemade beetroot and bean chutney.
Cuttlefish and Bergamot Polenta
Clean and cook cuttlefish in a wine and ink sauce, then serve over creamy polenta with bergamot and herbs.
Wild Boar Liquorice
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
Loin of Venison en Croûte with Buttered Savoy Cabbage
Seared venison loin wrapped in parsley pancakes and puff pastry with mushroom duxelles, served with buttered savoy cabbage.
Roast Norfolk Duckling with Orange Served with Bubble and Squeak
Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.
Blue Cheese and Bacon-Stuffed Mushrooms
Grilled mushrooms filled with a savory mixture of bacon, blue cheese, and cream, then baked until golden and bubbling.
Roast Pork with Sage, Garlic and Lemon Pepper with Red Onion and Mustard Chutney
Seared pork loin roasted with sage and garlic, served with a sweet and tangy red onion mustard chutney.
Cannellini Beans with Spare Ribs and Bruschetta
Tender pork ribs and cannellini beans simmered in tomato sauce, served on garlic-rubbed toasted bread with fresh herbs.
Christmas Porchetta
Italian pork loin stuffed with herbs, dried fruit, and mortadella, roasted until tender and served with sautéed potatoes.
Gnocchi with Sage Butter
Handmade potato gnocchi boiled until tender then sautéed in a fragrant sage and butter sauce for a simple, delicious meal.
Grilled Lamb Cutlets Filled with Parma Ham and Herbs
Lamb cutlets butterflied and stuffed with a rich herb, garlic, and parmesan butter paste wrapped in savory Parma ham.
Lemon and Thyme Chicken with Chilli Beans
Chicken breasts seared in olive oil, simmered in a lemon and white wine sauce, served with garlic-chilli green beans.
Porchetta with Sautéed Potatoes
Succulent roasted pork belly seasoned with fennel, garlic, and herbs, served alongside golden, herb-infused sautéed potatoes.
Pork alla Genovese
Slow-cooked pork joint rolled with herbs and garlic, braised for hours with a mountain of onions to create a rich sauce.
Potato Gnocchi Filled with Mixed Mushrooms with a Butter, Sage and Balsamic Sauce
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
Ravioli Two Ways
Homemade pasta with two distinct fillings, spinach and ricotta or meat, served in sage butter and tomato sauces.
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.
Posh Sausage Roll
Savory minced pork, spices, apricots, and pistachios baked in puff pastry. Served with a braised cabbage, pear, and pomegranate salad.
Roast Pork Belly with Shrimp-and-Apple Sauce
Succulent roasted pork belly paired with a unique surf-and-turf sauce featuring shrimps, diced apples, cream, and fresh herbs.
Christmas Turkey and Stuffing
Roast turkey with herb butter, sausage-stuffed legs, and a crisp breadcrumb and pine nut stuffing served with creamy gravy.
Pumpkin Risotto
A simple and stylish vegetarian risotto featuring pumpkin or squash, finished with crispy sage leaves and Parmesan cheese.
Calves' Liver with Port-Flavoured Pan Juices
Pan-fried calves' liver served over buttery sage pasta with a rich port wine and crème fraîche reduction sauce.
Chargrilled Calves' Liver with Sage and Potato Rosti
Crispy grated potato rösti topped with pan-seared calves' liver and fragrant, fried sage leaves for a quick gourmet meal.
Chestnut, Sage and Onion Stuffed Pork Loin with Dauphinoise Potatoes
Slow-roasted stuffed pork loin served with creamy layered dauphinoise potatoes and crispy crackling for a comforting festive feast.
Goats' Cheese Ravioli with Sage and Tomato Sauce
Handmade pasta filled with spinach and goat cheese, served in a browned butter sauce with sage, garlic, and fresh tomatoes.
Herb Butters
Mash softened butter with fresh herbs and apple, then roll into sausage shapes and chill or freeze until needed.
Lemon and Sage Stuffed Loin of Pork with Wilted Spring Greens and Mashed Potato
Slow-roasted pork loin stuffed with sage, suet, and breadcrumbs, served with creamy mashed potatoes and buttered spring greens.
Mediterranean Pork with Mozzarella, Sage, Plums and Oven Roasted Tomatoes
Seared pork fillet stuffed with mozzarella, plum chutney, and sage, roasted with vine tomatoes and served with wilted spinach.
Pan-Fried Calf's Liver with Port and Sage
Pan-fried calf's liver served over sage-tossed ribbon pasta with a rich port and stock reduction sauce.
Pork Chop with Braised Brussels Sprouts, Chestnut, Red Onion and Sage
Pan-seared pork chops served with a flavorful stir-fry of Brussels sprouts, chestnuts, red onion, and white wine.
Pork Poached in Milk with Cavolo Nero
A traditional Italian dish of tender pork shoulder poached in seasoned milk with lemon, sage, potatoes, and wilted greens.
Pumpkin and Amaretti Ravioli with Sage Beurre Noisette
A stunning autumnal vegetarian pasta dish featuring handmade ravioli filled with roasted pumpkin and crushed amaretti biscuits in butter sauce.
Raised Game Pie with Apple Chutney
A rich, traditional raised game pie filled with spiced mixed meats, nuts, and apricots, served with homemade apple chutney.
Roast Chicken with Game Chips, Bread Sauce and Bacon-Wrapped Chipolatas
Succulent roast chicken served with homemade sage stuffing, bacon-wrapped sausages, creamy bread sauce, crispy potato game chips, and rich gravy.
Roast Pork with Garlic and Thyme Sautéed Potatoes and Spiced Apple Sauce
Succulent roast pork loin served with crispy garlic and thyme potatoes and a homemade spiced chunky apple sauce.
Roast Spatchcock Chicken with Burrata and Slow Roasted Tomato Salad
Succulent mustard-glazed spatchcock chicken served with creamy burrata, croutons, and a rich slow-roasted tomato and piquillo pepper salad.
Rolled Roast Loin Of Pork With Homemade Apple Sauce
Succulent rolled pork loin roasted with sage and apple, served with homemade apple sauce, roasted vegetables, and tender broccoli.
Sage and Onion Stuffing Balls
An easy vegetarian stuffing made with fresh sage, onions, and breadcrumbs, roasted until crisp and golden.
Slow-Roasted Pork Belly with Cider and Apple Sauce and Creamy Mash
Slow-roasted pork seasoned with sage and lemon, served with homemade cider apple sauce and smooth, buttery mashed potatoes.
Slow-Roasted Shoulder of Pork with Sherry-Roasted Parsnips, Mash and Gravy
Slow-roast pork shoulder over vegetables for hours, then serve with honey-sherry parsnips, parsnip crisps, creamy mash, and homemade gravy.
Turkey Saltimbocca with Parsley Beurre Noisette, Beans and Cavolo Nero
Turkey slices filled with Gruyère, ham, and sage, pan-fried and served with brown butter sauce and seasonal greens.
Chicken Wrapped in Parma Ham Stuffed with Mozzarella, Grilled Potatoes with Leeks and Tomato Wine Sauce
Butterflied chicken stuffed with mozzarella, wrapped in parma ham, served with griddled potatoes and a savory leek tomato wine sauce.
Fillet Steak with a Blue Cheese Crust Served with Crushed Anya Potatoes
Pan-seared fillet steak topped with a blue cheese herb crust, served over buttery parsley potatoes with a red wine sauce.
Ostrich En Croute with Mushrooms, Red Wine Sauce and Sage Crushed Potatoes
Seared ostrich steak wrapped in homemade pastry with creamed mushrooms, served with red wine sauce and sage crushed potatoes.
Quesadilla with Chargrilled Pepper, Mushrooms and Refried Beans
Vegetarian quesadillas layered with homemade kidney bean paste, charred peppers, and savory sautéed mushrooms.
Sage and Spinach Polenta with Roasted Cherry Tomatoes
A creamy vegetarian polenta enriched with spinach, Manchego, and sage, topped with oven-roasted bursting cherry tomatoes.
Stuffed Green Pepper with Mussel and Basil Sauce
Roasted green pepper stuffed with savory rice and parmesan, served with a rich white wine, cream, and mussel sauce.
Stuffed Portobello Mushrooms
Portobello mushroom filled with a blend of steak, garlic, onion, and Roquefort cheese then oven-baked until golden.
Turkey Kiev with Cheese and Sage and Potato Rosti
Crispy breaded turkey breast stuffed with herb cream cheese and sage, served alongside a golden pan-fried potato rosti.
Wild Mushroom Bruschetta with Poached Eggs and Balsamic Tomatoes
Toasted ciabatta topped with creamy wild mushrooms, served with poached eggs and oven-roasted balsamic tomatoes.
Slow Cooker Pork Shoulder with Butterbeans, Apple and Sage
Tender slow-cooked pork shoulder served with creamy butterbeans, sautéed apple wedges, and crispy fried sage leaves.
Pizzoccheri
Boil cabbage and potatoes, sauté with leeks and sage, then toss with cooked buckwheat pasta and melted Italian cheeses.
Pearl Barley, Butternut Squash and Sage Risotto
A low-cost, vegetarian risotto using pearl barley and butternut squash, flavoured with fresh sage and vegetable stock.
Carpet Bag Steak with Potatoes and Black Olives
Fillet steaks stuffed with fresh oysters, wrapped in pancetta, and served alongside slow-cooked herb potatoes with tomatoes and olives.
Herbed Venison Cutlets with Skordalia and Beetroot and Jalapeno Relish
Venison cutlets breaded with herbs, served with garlicky Greek mashed potatoes and a sweet and spicy beetroot walnut relish.
Pork with Christmas Polenta
Stuffed pork loin wrapped in pancetta, roasted until moist, and served alongside a creamy, herb-infused three-cheese polenta.
Stuffed Mushrooms with Mangetout Salad
Roasted chestnut mushrooms stuffed with melted Brie and sage breadcrumbs, served alongside a crisp, zesty mangetout and onion salad.
Stuffed Loin of Pork Wrapped with Pancetta with Parsnip Purée
Herb-stuffed pork loin wrapped in pancetta, roasted until tender, and served with a smooth potato and parsnip purée.
Somerset Chicken Casserole with Sage Dumplings
A slow-cooked chicken casserole featuring seasonal vegetables and cider, topped with light, fluffy sage-infused dumplings.
Rhubarb, Prune and Apple Pork Pies
A magnificent three-tiered pork pie centrepiece featuring distinct layers of rhubarb, apple, and prune flavored meat in hot water crust.
Sun and Sea Kebabs
Healthy white fish and vegetable skewers flavored with sage and paprika, then oven-baked until perfectly cooked through.
Roast Chicken Stuffed with Herbs
Chicken spiked with sage and rosemary, roasted with potatoes in aromatic juices until golden brown and tender.