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.

ProWare Christmas Recipes Joro Red Cabbage

Pot Roasted Red Cabbage with Winter Spices by Jöro

This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.

Sourdough Crumpets by Jöro

  • 29th November 2018
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  • ProWare

Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.

ProWare Kitchen Venison Saddle Recipe Great British Chefs

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. In this recipe the venison is teamed with potato cake, crispy cavolo nero, an earthy and sweet parsnip and pear puree and seasonal super-fruit elderberry.