Summer

 
 

Sea bass, Red Mullet and Mussels with Bouillabaisse Sauce By Mark Dodson

You and your guests are in for a real treat with this fragrant fish soup recipe that we are delighted to bring to you by Mark Dodson. Provence inspired it makes for a wonderful dinner party dish.

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Basil and Buttermilk Pudding with Poached Figs By Mark Dodson

There’s no better way to end a Provençal meal than with this fresh and aromatic dessert and we’re delighted that Mark Dodson is sharing it with us.

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ProWare's Tangerine and Prosecco Sorbet
 

Tangerine and Prosecco Sorbet

With all the sunshine lately, this gorgeous sorbet beckons. It is light, fruity and would be fabulous served between courses, sometimes called an Intermezzo to cleanse the palate, or as a refreshing dessert.

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Fricassee of Mushrooms by Luke French
 

Fricassee of Mushrooms by Luke French

For this recipe we used a mixture of oyster, button and chestnut mushrooms. It’s the perfect accompaniment to meat or fish dishes.

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