Our Autumn Recipe Collection

We have a feast of delicious and indulgent main and dessert recipes for you to try before the longer winter nights draw in.

Bonfire Bangers courtesy of our friends at field&flower

These bonfire bangers are packed with spicy flavours, the perfect dish for warming up and hunkering down with friends and family.

Artichoke Orzotto with Toasted Pine Nuts by Great British Chefs

We are delighted to bring you this comforting main course recipe of Artichoke Orzotto with Toasted Pine Nuts. It’s so easy to prepare and the orzo is a wonderful alternative to rice.

Chicken and Apricot Bellotines with Mushroom and Tarragon Sauce by Great British Chefs

The mushroom and tarragon sauce combines beautifully with the chicken and apricot bellotines to create a delicious dinner party dish.

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

In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.

Braised Venison Cobbler with Horseradish Scones by Paul Welburn

Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.

Pot-roasted Partridge with Grapes, Gnocchi and Mushrooms by Paul Welburn

Partridge is one of the lighter game meats but teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms it’s packed full of flavour.

Root Veggie Rosti – Runner Up Recipe

Here’s a great breakfast rosti recipe from a runners-up in one of our Autumn recipe competitions.

Pear, Fig and Ginger Meringue Flan – Competition Winner

We’ve selected this recipe because of the use of seasonal fruits, the mix of textures and beautiful balance of delicate, sweet and warming flavours.

Fish Chowder courtesy of our friends at field&flower

As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish.

Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs

This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch.

Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

This nutritious one-pan Rosti is packed with flavour and texture, perfect to share with friends or family.

Parfait of Brown Butter & Muscovado, with Sherry Caramel and Apples by Jöro

This parfait recipe is an indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time.

Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn

Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.

Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn

The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.

Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine

A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh.

Dunkertons Cider Chicken

This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser.

Autumn Venison and Pheasant Stew

Pheasant has just come into season and when combined with a bit of venison and a splash of red wine it makes for a hearty stew.

Contact us

Feel free to get in touch with any questions or comments you may have

0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way,
     Sheffield, S35 2PY
     United Kingdom