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From what’s in your fridge
to a three-course menu.

Savour writes recipes worth cooking, composes menus that share an oven schedule, and plans the week ahead. Open to founding members soon.

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A recipe, written this morning

Serves 2Hands-on 18 minHands-off 0 minTotal 18 min

Ingredients

  • 2hake fillets, skin-on, about 180g each, pin-boned
  • 100 gsamphire, rinsed
  • 80 gunsalted butter
  • 2 tbspcapers, drained and patted dry
  • 1lemon, half juiced, half cut into wedges to serve
  • 1 tbspolive oil
  • flaky sea salt, to taste
  • black pepper, to taste
  • 2 tbspflat-leaf parsley, finely chopped

Method

  1. 1.

    Pat the hake fillets completely dry with kitchen paper and season generously on both sides with flaky salt and black pepper.

  2. 2.

    Heat the olive oil in a large ovenproof or heavy-based frying pan over high heat until shimmering.

  3. 3.

    Place the hake skin-side down and press gently for the first 30 seconds to prevent curling. Cook undisturbed for 4 minutes until the skin is deeply golden and crisp, then flip and cook for a further 2 minutes until just opaque through.

  4. 4.

    Transfer the fish to a warm plate and rest while you make the sauce.

  5. 5.

    Reduce the heat to medium and add the butter to the same pan. Swirl constantly for 3 minutes until it foams, subsides, and turns a deep hazelnut brown with a nutty aroma.

  6. 6.

    Add the capers and fry for 1 minute until they spit and crisp at the edges.

  7. 7.

    Add the samphire and toss in the butter for 1 minute until just wilted and bright green.

  8. 8.

    Remove from the heat, squeeze in the lemon juice, and stir in the parsley — the butter will hiss and bubble. Taste; samphire is salty, so you may need no extra salt.

  9. 9.

    Place the hake skin-side up on warmed plates, spoon the brown butter, capers and samphire generously over and around, and serve with lemon wedges.

Why This Works

Drying the fish thoroughly and pressing the skin down at the start guarantees a crisp, non-curling crust — moisture and heat are enemies here. Cooking the butter in the same pan lifts all the caramelised fish fond into the sauce, deepening its flavour. Adding lemon off the heat prevents it from turning bitter and keeps the brightness sharp.

Proof it works

Not a screenshot. The real thing.

Everything below is real output from the product — the same recipes, menus, and shopping lists you’ll generate for yourself. Cooking-day timing. A consolidated shopping list. A recipe written for the kitchen, then adjusted on demand.

A menu, composed

A reimagined Sunday lunch.

The brief:

A Reimagined Sunday Shoulder

A slow, confident Sunday lunch built around pulled lamb with North African and Levantine spice — long in the oven, light on last-minute effort. The sides bring acidity and crunch; the starter sets the tone with something fresh and sharp.

Suggested order

The lamb goes in early morning — it needs four to five hours undisturbed, so get it seasoned the night before if you can. While it rests under foil, roast the carrots and warm the flatbreads. Assemble the chicory salad at the table just before you sit down — it takes ten minutes and is better dressed at the last moment.

  • STARTER

    Shaved Fennel, Blood Orange and Green Olive Salad

    Paper-thin fennel with sweet-sharp blood orange segments, briny green olives, and a light champagne vinegar dressing. Crisp, citrus-bright, and a clean contrast before the richness ahead.

  • MAIN

    Slow-Roasted Harissa and Preserved Lemon Pulled Lamb Shoulder

    A whole shoulder rubbed with rose harissa, preserved lemon, and cumin, then slow-roasted until the meat collapses and pulls apart in glossy, spiced strands. Served with its reduced braising juices and warm flatbreads.

  • SIDE

    Honey-Roasted Carrots with Whipped Feta and Dukkah

    Whole carrots caramelised in honey and olive oil, laid over cool whipped feta and scattered with dukkah. Sweet, salty, and textured — a natural partner for the lamb's heat.

  • SIDE

    Chicory, Herb and Pomegranate Salad with Sumac Dressing

    Bitter chicory leaves with masses of soft herbs — mint, flat-leaf parsley, dill — pomegranate seeds, and a sharp sumac-lemon dressing. Cuts straight through the fat and brings the whole plate into focus.

And the shopping list

Consolidated, grouped, in a tap.

  • Produce

    • 3blood oranges
    • 3chicory heads, leaves separated
    • 2fennel bulbs, fronds reserved
    • 25 gflat-leaf parsley leaves
    • 15 gfresh dill fronds
    • fresh flat-leaf parsley, a small handful; leaves picked
    • 20 gfresh mint leaves
    • 80 ggreen olives, pitted
    • 2.5 tbsplemon juice, about 1 lemon(2 courses)
    • 1onion
    • 80 gpomegranate seeds
    • 1shallot
    • 800 gsmall to medium carrots, scrubbed

  • Meat & poultry

    • 1.8 kgbone-in lamb shoulder

  • Dairy & eggs

    • 200 gfeta, good quality
    • 100 gfull-fat Greek yoghurt

  • Pantry

    • black pepper(4 courses)
    • 1 tspcaster sugar(2 courses)
    • 2 tbspchampagne vinegar
    • 3 tbspdukkah
    • 15 tbspextra-virgin olive oil(4 courses)
    • flaky sea salt(4 courses)
    • 6garlic cloves, left whole
    • 0.5 tspground cinnamon
    • 1 tspground coriander
    • 3 tspground cumin(2 courses)
    • 1.5 tspground sumac
    • 2 tbsphoney
    • 400 mllamb or chicken stock
    • 2preserved lemon quarters, skin only
    • 3 tbsprose harissa, good-quality jarred
    • 1 tspsmoked paprika

  • Wine & spirits

    • 100 mldry white wine

  • Bakery

    • 4flatbreads, warmed

And a single recipe

Properly written. And adjusted on demand.

Adjusted
Make it dairy-freeApplied

Red Wine Braised Beef Short Ribs with Creamy Polenta and Lemon-Parsley Gremolata

Serves 4Hands-on 2 hr 41 minHands-off 2 hr 34 minTotal 5 hr 15 min

A note:Dairy-free adaptation: whole milk replaced with unsweetened oat milk (increased slightly for richness), butter replaced with dairy-free butter, and Parmigiano-Reggiano replaced with extra-virgin olive oil. The polenta will be slightly less rich and savoury without the Parmesan — a pinch of nutritional yeast stirred in at the end can restore some of that umami depth.

Ingredients

  • 1.8 kgbone-in beef short ribs, English-cut, about 4 large pieces
  • salt, to taste
  • black pepper, to taste
  • 3 tbspolive oil
  • 1onion, finely diced
  • 2carrots, finely diced
  • 2celery stalks, finely diced
  • 6garlic cloves, smashed
  • 2 tbsptomato paste
  • 750 mldry red wine, e.g. Barolo, Côtes du Rhône, or Chianti
  • 500 mlbeef stock
  • 2sprigs fresh rosemary
  • 4sprigs fresh thyme
  • 2bay leaves
  • 1strip orange zest, removed with a peeler
  • 1 tspblack peppercorns, whole
  • 200 gcoarse polenta, not instant
  • 1.5 lunsweetened oat milk, or other neutral, full-fat plant milk
  • 500 mlwater
  • 80 gdairy-free butter, cold, cubed; e.g. Miyoko's or Naturli
  • 4 tbspextra-virgin olive oil, for finishing the polenta
  • 1lemon, zest only, finely grated
  • 20 gflat-leaf parsley leaves, finely chopped
  • 2garlic cloves, finely grated, for gremolata
  • 1 tbspolive oil, for gremolata

Method

  1. 1.

    Remove the short ribs from the fridge 45 minutes before cooking and season generously all over with salt and black pepper.

  2. 2.

    Preheat the oven to 160°C fan (180°C conventional).

  3. 3.

    Finely dice the onion, carrots, and celery; smash the garlic cloves. Set aside together.

  4. 4.

    Heat the olive oil in a large heavy-based Dutch oven or braising pot over high heat until shimmering. Sear the short ribs in batches for 3–4 minutes per side until deeply mahogany-brown on all surfaces, then transfer to a plate.

  5. 5.

    Reduce the heat to medium and add the onion, carrot, and celery to the same pot. Cook, stirring occasionally, for 10 minutes until softened and lightly coloured.

  6. 6.

    Add the smashed garlic and tomato paste and cook, stirring constantly, for 2 minutes until the paste deepens to a rust-red and smells slightly caramelised.

  7. 7.

    Pour in the red wine and bring to a vigorous boil, scraping up any browned bits from the base of the pot. Boil uncovered for 10 minutes until reduced by roughly one-third.

  8. 8.

    Add the beef stock, rosemary, thyme, bay leaves, orange zest strip, and whole peppercorns. Nestle the short ribs back in — they should be submerged at least two-thirds in liquid.

  9. 9.

    Bring to a simmer on the stovetop, then cover tightly with a lid and transfer to the oven. Braise for 3 hours and 30 minutes until the meat is yielding and pulls away from the bone with no resistance.

  10. 10.

    Lift the short ribs out carefully and set aside on a warm plate, covered loosely with foil. Strain the braising liquid through a fine-mesh sieve into a wide saucepan, pressing firmly on the solids. Discard the solids.

  11. 11.

    Bring the strained braising liquid to a vigorous boil over high heat and reduce for 20–25 minutes until it coats the back of a spoon and tastes intensely savoury. Adjust seasoning with salt.

  12. 12.

    While the sauce reduces, bring the oat milk and water to a gentle simmer in a large heavy-based saucepan over medium heat. Season well with salt.

  13. 13.

    Pour the polenta into the simmering liquid in a steady stream, whisking constantly to prevent lumps forming. Reduce heat to its lowest setting and cook for 45 minutes, stirring vigorously with a wooden spoon every 5 minutes, until the polenta is thick, creamy, and pulls cleanly from the sides of the pan.

  14. 14.

    Remove the polenta from the heat and beat in the cold dairy-free butter cubes and extra-virgin olive oil until glossy and smooth. Season to taste with salt and black pepper. Cover and keep warm.

  15. 15.

    Make the gremolata: combine the finely grated lemon zest, chopped parsley, grated garlic, and 1 tbsp olive oil in a small bowl. Mix well and season lightly with salt.

  16. 16.

    Return the short ribs to the reduced sauce and warm gently over low heat for 5 minutes until heated through and glossed with the sauce.

  17. 17.

    Spoon a generous mound of polenta into the centre of each warmed bowl, place a short rib on top, and ladle the sauce around and over the meat. Finish with a spoonful of gremolata directly on the rib.

Why This Works

Searing the ribs to a deep mahogany crust and separately caramelising the tomato paste builds the layered, roasted flavour that short-cut braises miss. Braising low and slow at 160°C keeps the collagen conversion gentle, producing glossy, unctuous meat rather than stringy shreds. The gremolata isn't garnish — its raw garlic, acid, and brightness cut through the fat of the braise and polenta, tying the whole dish together.

A fair question

Why not just ask ChatGPT?

Honest question. ChatGPT will give you a recipe. Here’s what Savour does that a chatbot doesn’t.

  • Menus that compose, with timing logic.

    Start the lamb at 2pm; the squash and the rice come together at 7. ChatGPT doesn't know your oven schedule.

  • A cookbook that's yours.

    Save what you cooked, filter by course or cuisine, refine months later when the season changes.

  • Allergen flags on every recipe.

    Specified at the point of generation, not retrofitted into a chat that might forget.

  • No-repeat weekly plans.

    A Tuesday that doesn't echo Monday.

  • Honest hands-on vs hands-off timings.

    So “30 minutes” actually means 30 minutes at the counter, not 30 minutes plus an hour of braising you weren't warned about.

  • Designed for the kitchen.

    Mobile-first, dark mode, fast on a phone covered in olive oil.

We’ve spent months on the prompts so you don’t have to spend twenty minutes coaxing ChatGPT into the answer you actually wanted.

Who it’s for

If you cook because you like it.

Savour is for people who own a chef’s knife they keep sharp, know a slow-roast lamb shoulder is better than a leg, and have an opinion about which olive oil is finishing-grade. Not because they’re snobs — because they care about what ends up on the table.

And for people who can tell the difference between a recipe and a recipe that’s been written. Savour writes them the way the best cookbooks do. No 1,400-word headnote about the writer’s grandmother. No SEO bait. Just the recipe, properly written.

If you’re hunting for “quick dinner ideas” and you don’t own a kitchen scale, this isn’t the right product. We’d rather you didn’t pay for it than be disappointed.

Who’s behind it

A small UK team that cooks every meal.

Savour is built in the UK by people who started it because nothing else fit how they wanted to eat. We don’t sell your data and we don’t train models on your prompts.

Said about Savour

Quotes from the first cohort live here once they’ve cooked from it. Not paid testimonials. Not five-star carousels. Worth the wait.

Pricing

£6.99a month

Seven days free.

  • Unlimited recipes
  • Menu composition
  • Weekly meal planning
  • Shopping lists
  • Personal cookbook, offline-ready
  • Refinement, scaling, dietary preferences
  • Dark mode, mobile, fast

Cancel anytime, in two taps. No charge until your trial ends. We’ll remind you before it does.

Join the waitlist

Cook better, starting Sunday.

Founding price for the first cohort. £6.99 a month. Seven days free when it opens.

Early access. Founding price for the first cohort. No spam.

Questions

Questions, answered honestly.

What about allergens?
Savour flags common allergens on every recipe and lets you specify dietary needs at the point of generation. That said, AI-generated content can make mistakes. If you have a serious allergy, always verify ingredients independently before cooking. We say this honestly because it matters.
Can I cancel anytime?
Yes, in two taps from the app. No phone calls, no email chains, no dark patterns. If you cancel during your free trial, you won’t be charged.
Does it work offline?
Recipe generation needs an internet connection. Your saved cookbook works offline so you can cook without signal.
Is my data private?
Yes. We don’t sell your data. We don’t train models on your prompts. Full details in our Privacy Policy.