There’s no better time of year for serving soup and this Minestrone is packed full of tasty vegetables and canned pulses.
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Chilli Pork Spare Ribs by Jane Devonshire
We eat these all year round, often as starters or nibbles, but sometimes with the Egg Fried Rice for a light supper. They pack a real flavour punch and are so easy to make.
Polish Gnocchi with Bacon and Mushrooms by Ren Behan
Kopytka translates as ‘little hooves’ and they are sometimes described as Polish gnocchi because they are similar to Italian gnocchi. Some Poles also call these paluszki, which means ‘little fingers’. I sometimes experiment with gluten-free flour and I like to make these with almond flour.
Get Your Money Back!
We are in a very Christmassy mood here at ProWare!
As a thank you to all our lovely customers we are offering the chance to receive money back on any order placed with us between 1 and 23 December 2018!
Receive a Free copy of the Great British Chefs Cookbook
Buy any 3 piece or 6 piece tri-ply pan set and receive a copy of the Great British Chefs Cookbook for FREE!
The Great British Chefs Cookbook contains 120 recipes from 60 of the UK’s finest chefs. The incredible collection of recipes reflects the UK’s unique and exciting food scene.
Sourdough Crumpets by Jöro
Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Venison Casserole with Caramelized Quince by Leiths School of Food and Wine
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley
As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter.