ProWare Kitchen Venison Cobbler Great British Chefs

Braised Venison Cobbler by Paul Welburn

Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones. The pancetta, porter and red wine add a flavourful richness to the dish. Easier than you’d imagine to recreate and we predict that it will become an autumnal family favourite.

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 […]

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 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.