Autumn

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 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.

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.

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.

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.

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.

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.

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Autumn

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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.