Whether you’re looking for big Sunday lunch menu inspiration, or ideas for ingredients you already have, we have a host of amazing recipes to get the taste buds tingling. Scroll through our ProWare approved recipes and get cooking!
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.
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.
Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
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.
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