Carbonara is one of the dishes that epitomises Italy’s cuisine. It’s simple, beautiful, and pure, but so easy to mess up. See how it’s done with Paul Foster’s Carbonara.
Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.
Gather around the bonfire and tuck into these wonderful Smoked Mexican Meatballs. Perfect for a family gathering, or batch cooking, they’re so versatile!
Carbonara is one of the dishes that epitomises Italy’s cuisine. It’s simple, beautiful, and pure, but so easy to mess up. See how it’s done with Paul Foster’s Carbonara.
Cabbage is in season all year round so jazz up any roast dinner by making this Charred Hispi Cabbage with a Hazelnut and Stilton Crumb.
We know it’s a bold claim but, these really are the Perfect Roast Potatoes. Made with sunflower oil, they’re vegetarian and vegan!
Chicken is such a versatile meat; why not try something different with this irresistible, aromatic Roast Chicken with Clementines and Orange by My Father’s Heart?
Chicken is such a versatile meat; why not try something different with this irresistible, aromatic Roast Chicken with Clementines and Orange by My Father’s Heart?
A real flagship dish, this traditional Scottish Cullen Skink will have you dreaming of the Scottish Highlands. Simple, yet delicious!
For a year-round family favourite, try this Scottish Ale and Beef Chilli by BBQ Explorers. Perfect for a summer al fresco family meal, or for warming up on Bonfire Night, make sure to cook it up soon!
Change up how you use your BBQ with this BBQ Beef Bourguignon by BBQ Explorers. Hearty and delicious, it proves that BBQs can be used all year round!
Versatile, punchy, and will leave you wanting more, this Spiced Rice Pudding is ready in 30 minutes! Add your favourite spices, or make it vegan.
In honour of #BritishFoodFortnight, Michelin starred chef Paul Welburn brings us this epitome of modern British cooking, and teaches us how to smoke meat with hay!
Brad Carter of Carters of Moseley shares his favourite ‘British’ dish with us: Toad in the Hole!
In celebration of the Queen’s Platinum Jubilee, Michelin-starred chef Paul Welburn brings us his take on the classic scotch egg. Featuring an amazing combination of smoked haddock and mango ketchup!
Delightfully different, Michelin- Starred Chef Paul Welburn brings us a recipe for a Green Asparagus Custard Tart with Pistachio Puree and Yoghurt.
If you’re following Great British Menu this year then you must surely remember the inspiring culinary delights of Jude Kereama from last year. Jude represented the South West in the heats and made it all the way to the coveted banquet, cooking the cana …
We’re so grateful to BBQ Explorers for providing this recipe! Check them out here. A delicious recipe for sweet and savoury pork loin slowly cooked outdoors on a bbq in cider with vegetables. Served alongside roast potatoes and fine green beans, it’s a …
Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us. Paul has an amazing culinary history, working across the world, including at renowned r …
Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering!
What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat.
Roasted Pheasant Cock-a-Leekie traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.
As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish.
Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have the most divine amalgamation of flavours.
Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite that we’re sure you’ll love!
We are delighted to share this recipe by Great British Chef Shaun Hill. It has to be one of the finest examples of chocolate cake in existence!
There’s no better time of year for serving soup and this Minestrone is packed full of tasty vegetables and canned pulses.
This recipe has been taken from Wild Honey & Rye: Modern Polish Recipes. Often called Polish Gnocchi Kopytka are simple to make and incredibly comforting to eat.
Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Lamb Rogan Josh is an old family favourite of ours and for the longest time has been our go to dish for an easy Saturday night dinner.
This Shepherd’s Pie is a version of the traditional Irish dish except we’ve used leeks in replace of onions for a bit of a twist. One portion fits perfectly in our 10cm Mini Cast Iron Casserole.
Shin of beef is perfect for stewing, it is a reasonably cheap cut of meat with a lovely gelatinous grain running through it. When you cook it slowly in a delicious broth the ingredients transform into a rich, melt-in-the-mouth ‘wonder-dish’.
This soup, based on a recipe in the Rebar Modern Food Cookbook called the Thai Dragon Bowl, is great because it’s simple and very versatile.
This is a great one-pot option for your Sunday Roast. Pot roasting keeps the meat nice and tender and any left over gravy makes an excellent base for soup.
Our recipe for sweet potato mash is a wonderful alternative to regular mash. Slightly lighter than normal mash and with a kick of spice it’s perfect with grilled meat dishes.
© Proware Cookware