Proware Recipe Sea Truffle Baked Chicken by Carter's

Sea Truffle Salt Baked Chicken by Carters of Moseley

  • 30th July 2018
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We have been lucky enough to collaborate with Michelin Starred Chef Brad Carter and his team at Carters of Moseley to bring you this fabulous recipe. Unsurprisingly there has been no compromise in selecting some of the best local ingredients for the recipe. Carters have used Caledcott’s Cotswold White free range chicken and Droitwich Sea […]

Take a Dip - 3 Summer Recipes

Time For a Dip – 3 Summer Recipes

  • 21st May 2018
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Summer is finally on it’s way and we all champing at the bit to dust off the barbecue, wait for a gap in the clouds and enjoy some al-fresco dining. Dips are the ideal summer food; cool, quick and easy. They are especially great for entertaining, often requiring little to no cooking and can be […]

ProWare Beef Rogan Josh

Lamb Rogan Josh with Spice Kitchen

  • 9th March 2018
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Spice Kitchen are an award-winning artisan producer of tea and spice blends based in Walsall. They have a excellent range of small batch, freshly ground spices great for keen home cooks. In addition to this they sell products for tea aficionados and have some wonderful gift ideas. They were kind enough to send us two of their […]

Char Sui Pork – Chinese Barbecue Pork

  • 9th February 2018
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This recipe is something of a favourite in our household, the mix of sweet, the savoury and richness of the pork is something that is very hard to beat. The pork fillets don’t hang about too long when they’re put on the table. It is much easier than you would imagine but it does take […]

ProWare Christmas Recipes Joro Trout

Wild Sea Trout cured in Douglas Fir Gin, Linseed Cracker and Pickled Vegetables by Jöro

  • 15th December 2017
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Jöro‘s Chef Director Luke French has created yet another stunning Christmas recipe for us. This is an impactful starter which is easily made ahead of time. Luke chose Twisting Spirits Douglas Fir Gin to cure the wild sea trout. This gin is distilled over Douglas Fir pine needles which lend a unique, Christmassy aroma and flavour. The background flavours of the gin: grapefruit, lemon […]

Pickled Vegetables

Pickled Vegetables by Jöro

  • 14th December 2017
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This recipe for quick pickled vegetables is effortless, but the end result is a refreshing addition to any plate. Jöro serve these vegetables alongside their Cured Wild Sea Trout recipe and they complement the fish wonderfully. This type of pickling doesn’t require canning, as you tend to use them with a week or so. In […]

ProWare Christmas Recipes Joro Red Cabbage

Pot Roasted Red Cabbage with Winter Spices by Jöro

  • 13th December 2017
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We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.   This recipe for […]

ProWare Christmas Recipes Joro Yorkshire Parkin

Yorkshire Parkin by Jöro

  • 11th December 2017
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Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the […]

ProWare Christmas Recipes Joro-87

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

  • 11th December 2017
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This parfait recipe from Jöro Restaurant is a indulgent frozen dessert which will help you get ahead this Christmas as it needs to be made ahead of time. It is served on a small piece of Parkin with small pieces of fresh apple. The rich and creamy parfait couples beautifully with the warm spice of […]

ProWare's Chilean Bean Stew

Chilean Bean Stew with Tomato Salad

  • 29th November 2017
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This Chilean Bean Stew (also known as Porontas Granados ) with Tomato Salad is my husband’s favourite vegan meal. Coming from a big meat eater, I think that might mean something. I’ve made this recipe many times before; for family, vegan/vegetarian friends and also big dinner parties too and the feedback is always really good often with […]