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.
Fried Mackerel and Sweet Potato Gnocchi
Marinated mackerel fillets served with homemade sweet potato gnocchi, a fresh tomato basil salad, and crispy prosciutto.
Southern Fried Chicken in Buttermilk
Buttermilk marinated chicken thighs deep fried and served with warm lettuce salad, sourdough croutons, and a creamy ranch dressing.
Goat’s Saddle with Artichokes, Morels and Wild Garlic
A wonderful spring roast dinner featuring goat meat basted in butter with artichokes, morel mushrooms, and wild garlic.
Homemade Ricotta with Broad Bean Salad
Easy homemade ricotta cheese served with a seasonal salad of blanched peas, broad beans, asparagus, and a citrus dressing.
Chermoula-Baked Sea Bass with Quinoa, Tomatillo and Preserved Lemon Salad
Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.
Ox Tongue and Tripe
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Asian Ginger and Cucumber Soup with Seared Salmon
A refreshing cold cucumber and miso soup topped with ginger-marinated seared salmon, fresh chili, and sesame seeds.
Chilled Tomato Bisque
A smooth, refreshing gazpacho-style soup made by blending bread, tomatoes, peppers, and cucumber with olive oil and pesto.
Roasted Beetroot and Carrots with Goats' Cheese
Roasted beetroot and carrots tossed with fresh salad leaves, thyme, and creamy goats' cheese in a warm sherry vinegar dressing.
Warm Salad of Scallops, Black Pudding and Pea and Mint Purée
Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
Chargrilled Mackerel with New Season Pumpkin and Romesco Sauce
Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.
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.
Glazed Brisket Steaks with Broccoli Salad
Slow-cooked, pressed brisket steaks grilled with a ginger-sherry glaze and served with a fresh broccoli and Little Gem salad.
Turkey Holstein
Turkey escalopes breaded and fried, topped with fried eggs, anchovies, and a buttery caper and parsley sauce.
Vegetable ‘Tatin’
A delicious meat-free savoury tart featuring roasted beetroot, peppers, and carrots topped with puff pastry and a fresh radish dressing.
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.
Spanish-Style Baked Eggs
Sauté shallots, garlic, chorizo, and chilli before simmering with tomatoes and baking with fresh eggs until perfectly set.
Basque Chicken with Artichoke and Pepper Salad
A mouthwatering French-Basque chicken casserole braised with chorizo and peppers, served with a vibrant, thinly sliced artichoke and frisée salad.
Fried Egg ‘Bourguignon’ with Duck Confit and Cracklings and Grilled Portobello Mushrooms
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
Sautéed Lambs Liver, Minted Peas, Potato Purée, Sherry Vinegar Sauce
Luxurious sautéed lamb's liver served with creamy potato mash, minted peas, and a rich sherry vinegar cream sauce.
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.
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.
Grilled Calamari, Watermelon, Olives, Goats’ Curd and Crisp Vine Leaves
Grilled charred squid served with cold watermelon, olives, tangy goats' curd, and crispy vine leaves for a refreshing summer dish.
Poached Egg Yolk, Rocket and Salsify Salad
A refined vegetarian salad featuring tender boiled and fried salsify, delicate poached egg yolks, and shaved parmesan over fresh rocket.
Scorched Confit Pork Belly with Hot Pickled Pineapple Salad and Black Pepper Powder
Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.
Spiced Cauliflower with Toasted Coconut and Red Lentils
Elegant restaurant-style spiced cauliflower served with savory red lentils, pickled carrots, a creamy coconut sauce, and aromatic coriander oil.
Gazpacho
A refreshing chilled vegetable soup made by blending tomatoes, peppers, and cucumbers, served with seasoned toasted baguette slices.
Snail Porridge
A complex, multi-component dish featuring herb-infused snails, savory oat porridge, and a rich, fragrant garlic and parsley snail butter.
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 Salad with Buffalo Curd Cheese
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
Broccoli and Cauliflower Cheese Bake
A crowd-pleasing vegetable bake with a rich cheese sauce, leeks, and a crunchy brioche crumb topping served with salad.
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.
Cheese Nuggets with Grape Chutney and Pecan Salad
Deep-fried melted cheese chunks served with a homemade grape and tomato chutney and a honey-mustard dressed pecan salad.
Chicken and Roasted Vegetable Layered Loaf with Pesto and a Seasonal Salad
A hollowed-out loaf stuffed with layered chicken, grilled vegetables, mozzarella, and pesto, served with a fresh dressed seasonal salad.
Chicken Escalope with Tomato and Artichoke Salad
Crispy breaded chicken wrapped in Parma ham, served alongside a slow-roasted tomato, artichoke, and mozzarella salad.
Classic Pasty with Green Salad
Hearty beef and vegetable pasties served with a fresh, mustard-dressed green salad and mint.
Cumberland Sausage Ring with Cumberland Sauce, Mash and Fresh Watercress
Hearty Cumberland sausages served with creamy mashed potatoes, a port and citrus sauce, and a dressed watercress salad.
Deep-Fried Crispy Duck Egg with Duck Confit Salad
Boiled duck eggs are breaded and deep-fried, then served atop a fresh cherry and duck confit salad with bacon.
Devilled Chicken Livers, Lambs Kidneys and Mushrooms on Toast with Salad
A classic British dish of liver and kidneys cooked in a rich, spiced sauce served on toast with salad.
Devilled Kidneys with a Green Salad and Sherry Vinaigrette
An easy and super-quick supper featuring sautéed kidneys and mushrooms in a creamy sauce served on toasted sourdough bread.
Fig Tart Tatin with Honey-Glazed Confit Duck and Puy Lentils
A sophisticated dish featuring homemade rough puff pastry, slow-cooked duck confit, a caramelised fig tart, and savory Puy lentils.
Flambéed Chicken Liver Salad
Pan-fried chicken livers flambéed with brandy, finished with cream and mangetout, served over rocket with crispy bacon and croutons.
Garlic and Lemon Thyme Chicken with Purple Sprouting Broccoli Salad
Jointed chicken marinated in lemon thyme and garlic, roasted, and served with a charred broccoli, mushroom, and burrata salad.
Goats’ Cheese and Chicken Layered Loaf
A hollowed loaf filled with layers of chicken, roasted vegetables, pesto, and goats’ cheese, served with a fresh salad.
Grilled Goats’ Cheese and Courgette with Spring Salad
Grilled courgette slices topped with melted goats' cheese served over a fresh spring salad of peas, beans, and greens.
Honey Confit of Duck with Puy Lentils
Salt-cured duck legs slow-cooked in fat, finished with a honey glaze, and served over herb-infused red wine Puy lentils.
Honey Roasted Duck Confit with Puy Lentils, Mashed Potatoes and Celery Leaves
James Martin prepares restaurant-style comfort food featuring honey-glazed duck legs, creamy mashed potatoes, and savory braised Puy lentils.
Honey-Glazed Confit Duck with Spiced Lentils and Mashed Potato
Luxurious comfort food featuring slow-cooked tender duck legs, rich spiced lentils, and creamy mashed potatoes glazed with honey.
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.
Mutton, Onion and Mint Terrine with Beetroot Chutney and Crusty Bread
A layered mutton and mint terrine served with a homemade spiced beetroot chutney and crusty baguette slices.
Pan Roasted Duck Breast with Orange Sauce, Carrots and Courgettes
Pan-roasted duck breasts served with a zesty orange caramel sauce and steamed carrots and courgettes.
Pan-Fried Pigeon Breast, Wild Mushroom and Beetroot Salad
Pan-fried pigeon breasts served with a warm salad of boiled beetroots, wild mushrooms, chestnuts, and crispy homemade game chips.
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.
Roasted Cod with Kumquat Marmalade and Green Pepper Dressing
Pan-seared cod fillets served over a sweet kumquat marmalade with a vibrant green pepper reduction and herb salad.
Roasted Five-Spice Breast of Duck with Sauce Bigarade and Cavolo Nero
Duck breast roasted with toasted spices, served with a caramelized citrus sauce and sautéed cavolo nero.
Roasted Monkfish with Classic French Lentils
Meaty roasted monkfish fillets served over a savory base of simmered Puy lentils with pancetta, aromatics, and red wine.
Salt-Baked Beetroot with Blue Cheese Beignets and a Rainbow Beetroot Salad
Salt-baked and steamed beetroots served with crispy Stilton choux beignets, fresh salad leaves, and a creamy blue cheese dressing.
Sausage and Lentil Cassoulet
A French stew featuring Toulouse sausages, confit duck, and lentils served alongside smooth, buttery mashed potato purée.
Scallops with Black Pudding, Mushroom and Caramelised Pears
Seared scallops served with crispy black pudding, mushrooms, caramelised pear wedges, and a fresh frisée salad with citrus dressing.
Sirloin Steak with Peppercorn Sauce, Mash and Hazelnut Beans
Classic sirloin steaks served with a creamy peppercorn sauce, buttery mashed potatoes, and green beans tossed with toasted hazelnuts.
Smoked Haddock Fish Cakes with Chilli Jam and Watercress
Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.
Smoked Pancetta-Wrapped Watermelon and Mozzarella Stack with Watermelon Salad
Crispy pancetta-wrapped watermelon and mozzarella parcels served with a fresh, vibrant watermelon-dressed leaf salad.
Smoked Salmon and Chive Choux Buns with Watermelon and Feta Bites
Elegant festive canapés featuring savory smoked salmon filled choux pastry paired with refreshing watermelon and salty feta skewers.
Smoked Tea Duck with Bigarade Sauce
Home-smoked duck breasts served with a rich orange-flavored caramel sauce and golden-brown pan-fried new potatoes.
Smoky Chilli Chicken Wings, Spiced Potato Wedges and Padron Peppers
Spiced potato wedges and roasted chicken wings served with charred padron peppers and a warm garlic and paprika dressing.
Spinach, Chorizo and Artichoke Pizza with a Baby Leaf Spinach Salad
Combine the wonderful flavours of chorizo and artichoke to make a truly delicious homemade pizza with fresh baby leaf salad.
Warm Smoked Lobster Salad with Radish and a Lime Vanilla Mango Dressing
Elegant smoked lobster salad featuring a sweet mango-vanilla dressing, fresh radishes, and a diverse selection of specialty salad leaves.
Welsh Rarebit with Tomato and Apple Chutney
A delicious snack of melted cheese on toast served with a quick homemade tomato, apple, and thyme chutney.
Whole Roasted Sea Bass with Beetroot Salad
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Mustard and Maple Syrup Coated Lamb with Wild Garlic Choux Potatoes
Succulent lamb loin coated in maple-mustard crumbs, served with unique wild garlic butter-filled choux potato balls and roasted carrots.
Torbay Sole, Spiced Red Wine Sauce, Chanterelle Mushrooms and Creamed Potato
Pan-fried sole fillets served with smooth creamed potatoes, wilted spinach, golden chanterelles, and a spiced red wine reduction sauce.
Onglet Steaks with Pumpkin Jam, Ratte Potatoes and Wild Mushrooms
Indulgent pan-seared onglet steaks served with homemade pumpkin jam, beef fat-confit potatoes, sautéed wild mushrooms, and a rich red wine sauce.
Roasted Chicken Thighs with Squid and Pipérade
Succulent chicken thighs and squid simmered in a coarse pepper and tomato pulp with salty Serrano ham and smoky paprika.
Acacia Honey-Glazed Chicken Breast with Tomato, Artichoke and Watercress
Pan-fried honey-glazed chicken served over a fresh artichoke and tomato salad with a creamy yogurt dressing.
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.
Crab Balls with Tomato Sauce
Deep fried crab fritters served with homemade tomato sauce and easy tomato confit for an impressive starter dish.
Roast Chicken Stuffed with Sun-dried Tomato Butter, White Beans and Chorizo
Roast chicken crowns stuffed with flavorful tomato butter served over a warm sauté of chorizo, peppers, and butter beans.
Pan-Fried John Dory with Pickled Chestnut Mushrooms, Caramelised Apple and Parsnip Purée
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Pan-fried Chicken Breast with Jerusalem Artichoke Risotto and Roasted Vegetables
Poached and pan-fried chicken served with a creamy Jerusalem artichoke risotto, honey-glazed roasted root vegetables, and fresh pea shoots.
Pan-Fried Guinea Fowl with Bubble and Squeak, Lardons Chipolatas and Bread Sauce
Succulent pan-fried guinea fowl served with crispy potato and cabbage bubble and squeak, savory lardons, and creamy brioche bread sauce.
Lamb Steaks with Anchovy Butter, Salsify and Walnuts
Succulent lamb steaks served with rich anchovy butter, tender poached salsify, and a glazed walnut and sultana garnish.
Soy Glazed Mackerel with Broccoli Salad
Asian-inspired glazed mackerel served with a smooth garlic potato purée and a zesty blanched broccoli salad.
Honey Roast Duck with Cabbage, Smoked Bacon, Roast Garlic, Girolle Mushrooms and Spiced Jus
Roast duck carcasses for a spiced jus, sear honey-glazed breasts, and serve with sautéed savoy cabbage, bacon, and girolle mushrooms.
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.
Braised Red Cabbage with Apples and Sherry Vinegar
Slow-cooked red cabbage with apples, sultanas, and sherry vinegar. A perfect winter side dish that requires minimal active effort.
Winter Salad
A crunchy, healthy winter slaw featuring sliced cabbage, carrots, and walnuts tossed in a savory walnut oil and mustard dressing.
Scallop Tartare with Pickled Beetroot, Bacon and Apple
A sophisticated dinner party appetizer featuring diced scallops, crispy bacon, and apple served with homemade mayonnaise and pickled beetroot.
Summer Vegetable Salad
A vibrant salad of charred aubergine, capsicums, tomato, and onion tossed in a zesty garlic, mustard, and caper dressing.
Butternut Squash Soup with Crisps
Vegetarian soup made by caramelising squash and onions, blended until smooth and topped with crispy rosemary-seasoned squash peelings.
Fresh Mackerel with Roasted Rhubarb
Pan-seared mackerel fillets served with oven-roasted rhubarb, rosemary, capers, and a sherry vinegar reduction for a balanced spring supper.
Nigel Slater's Gazpacho
A simple, refreshing chilled Spanish soup made by blending fresh vegetables and bread, served with a diced vegetable garnish.
Ricotta Beefburger
Simple beef burgers combined with creamy ricotta and sharp capers, served with a tangy sun-dried tomato relish in ciabatta.
Pâté en Waffle
Crispy homemade buttermilk waffles topped with sautéed chicken livers, served with a sweet golden raisin purée and pickled red onions.
Mini Sausage Plaits
Handmade puff pastry filled with mushroom paste, caramelised onions, sausage meat, and black pudding, then braided and baked until golden.
Roasted Vegetable Picnic Loaf
A hollowed crusty loaf layered with roasted peppers, aubergine, courgette, mozzarella, and pesto, then pressed overnight for a perfect picnic.
Globe Artichoke Salad
A fresh seasonal salad featuring tender artichoke hearts, sautéed mushrooms, and roasted cherry tomatoes in a zesty parmesan dressing.
Fillet of John Dory with Black Rice, Langoustine Claws, Sweetcorn and Tarragon
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
Grilled Scallops with Fresh Black Truffle Brown Butter Vinaigrette
Premium scallops stuffed with black truffle, pan-seared until golden, and served with a rich, nutty brown butter sherry vinaigrette.
Calf's Liver with Sweet and Sour Onions
Pan-fried calf's liver strips mixed with caramelized red onions, deglazed with sherry vinegar and crème de cassis for a rich finish.
Aubergine and Bean Casserole
A healthy vegetarian casserole featuring aubergines, chestnut mushrooms, and borlotti beans simmered in a smoky, sweet molasses and mustard sauce.