Tag Archive: Autumnal Recipe

  1. One-Pan Mexican Chicken and Rice by BBQ Explorers

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    Created by BBQ Explorers, this vibrant one-pan Mexican Chicken and Rice is all about big flavour with minimal fuss. Juicy, spice-marinated chicken thighs are seared until golden, then gently simmered over smoky, tomato-rich rice studded with peppers, sweetcorn, and black beans. Finished with a squeeze of fresh lime and a sprinkle of coriander, it’s a comforting yet bold dish that’s perfect for feeding a hungry crowd. Cooked start to finish in the Proware Kitchen Sauté Pan, it’s proof that great food doesn’t need complicated kit, just quality cookware and seriously good ingredients.

    BBQ Explorers One-Pot Mexican Chicken and Rice

    Serves 4

    Ingredients

    4 chicken thighs (bone in and with skin)

    200ml rapeseed oil

    Spice Mix

    2 tsp onion granules

    2 tsp garlic powder

    2 tsp smoked paprika

    2 tsp ground cumin

    2 tsp salt crystals

    1 tsp cayenne pepper

    1 tsp black pepper

    Mexican Rice

    1 chopped onion

    2 finely chopped garlic cloves

    1 chopped red pepper

    1 chopped yellow pepper

    300g long grain rice

    400ml chicken stock

    250g tomato passata

    165g sweetcorn (small tin)

    400g black beans (tin) rinsed and drained

    Garnish

    1 lime

    Coriander

    Method

    Mix all the spice mix ingredients in a bowl. Save half of the mix for the rice.

    Add the other half to the rapeseed oil to make a marinade for the chicken.

    Marinate the chicken thighs for at least two hours.

    Remove the chicken from the marinade and sear in your sauté pan with a little amount of rapeseed oil. Sear the skin side first for 3 minutes, then the other side for 2 minutes. Remove from the pan and set aside.

    Remove some of the oil from the pan and sauté the onions, garlic, and peppers for 4 minutes on a medium heat.

    Next, add the rice, chicken stock, tomato passata, sweetcorn ,black beans, and the remainder of the spice mix. Give the mixture a good stir.

    Place the chicken skin side up on top of the rice, let it simmer with the sauté pan lid on for 30 minutes.

    Once the chicken has reached an internal temperature of 75C and the rice is soft, it’s ready to serve.

    Squeeze the lime juice over the chicken and rice and garnish with coriander.

  2. BBQ Milk pan cheese fondue with sausages and apples by BBQ Explorers

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    Fire up the grill and gather everyone around, this smoky, indulgent BBQ cheese fondue is sure to be an outdoor crowd-pleaser. Rich Gruyère and Emmental melt together with white wine, lemon, and a splash of gin for a velvety, flavour-packed dip that feels both rustic and a little bit fancy. Served bubbling in mini casserole dishes alongside juicy barbecued Cumberland sausage bites and crisp Pink Lady apple slices, it’s the perfect mix of sweet, savoury, and oozy comfort. Cooked using ProWare Kitchen’s tri-ply milk pan and elegant mini cast iron casseroles for serving, this is alfresco entertaining at its most delicious. Enjoy it straight from the grill, shared with good company.

    BBQ Milk pan cheese fondue with sausages and apples by BBQ Explorers

    Serves 2

    Prep Time: 30 minutes

    Cook Time: 6-10 hours

    Ingredients

    200g grated Gruyere cheese

    250g grated Emmental cheese

    200ml dry white wine

    1 garlic clove

    1 tsp cornflower

    1 tsp fresh lemon juice

    1tbs gin

    A pinch of white pepper

    2 pink lady apples, sliced

    2 Cumberland sausages cut into small chunks

    Method

    Set your BBQ up for two-zone cooking.

    Once hot, cook the sausages and wrap them in tin foil.

    Rub the garlic clove around the inside of the milk pan.

    Place the pan over direct heat and add the wine and lemon. Bring to the boil and reduce the heat to a simmer by moving the pan slightly away from the direct heat.

    Place the pan over direct heat and in stages, add the two cheeses, stirring until they melt.

    Mix the cornflower and gin and stir into the fondue. Cook for five minutes until it thickens.

    Season with a pinch of white pepper.

    Transfer the fondue mix to the mini casserole dishes for serving with the sausages and apples.

  3. Smoked Pork Loin with Honey & Wholegrain Mustard Glaze by BBQ Explorers

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    Happy Halloween from BBQ Explorers and ProWare! If you’d like to see the spooky reel BBQ explorers created for this recipe click here.

    This smoked pork loin recipe combines a delicate balance of sweetness and smokiness, finished with a golden honey and wholegrain mustard glaze. Cooked low and slow on the BBQ, it’s a true showcase of precision and flavour, and the perfect way to put your ProWare cookware to work.

    Smoked Pork Loin with Honey & Wholegrain Mustard Glaze by BBQ Explorers

    Serves 4

    Prep Time: 30 minutes

    Cook Time: 6-10 hours

    Ingredients

    Pork:

    • For the Pork:
    • 1 pork loin joint (approx. 1.9kg)

    For the rub:

    • 1 tbsp sea salt crystals
    • 1 tbsp coarse ground black pepper
    • 1 tsp smoked paprika
    • 1 tsp garlic granules

    For the glaze:

    • 1 tbsp runny honey
    • 1 tbsp wholegrain mustard

    To serve:

    • Your favourite roasted or seasonal vegetables

    Optional:

    • A handful of apple woodchips for added smoky flavour
    • Carrots (used under the joint to help airflow during cooking)

    Equipment

    • ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan
    • Cast Iron Mini Casserole Dish
    • Large Oak Board

    Cooking Method

    1. Prepare your BBQ:
    2. Set up your BBQ for indirect cooking and preheat to around 190°C.
    3. Mix the rub and glaze:
    4. Combine all rub ingredients in a small bowl. In another bowl, mix together the honey and mustard for your glaze.
    5. Prep the pork: Remove the skin from the pork loin joint (save it for crackling if you like!) and trim away any excess fat.
    6. Rub a little rapeseed oil over the joint to help the seasoning stick, then coat evenly with the spice rub.
    7. Optional – Retie the joint: Use butcher’s string to retie the pork into a uniform shape. This helps it cook more evenly.
    8. Smoke the pork: Place the joint on the indirect heat side of the BBQ. If using, add a handful of apple woodchips to the hot coals, then cover with the lid.
    9. Glaze: When the internal temperature reaches 45°C, brush the joint generously with the honey-mustard glaze. Replace the lid and continue cooking.
    10. Rest: Once the pork reaches 63°C, remove it from the BBQ and rest for at least 15 minutes before carving.

  4. Pheasant Curry

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    This slow-cooked pheasant curry is rich, comforting, and deeply flavourful. The perfect way to make the most of game. It’s also one of the simplest recipes you’ll ever make: pop everything into a pot and let the oven or slow cooker do the work. The long, gentle cook transforms pheasant legs or breasts into tender meat that melts into a spiced tomato and coconut sauce. With warming Indian-inspired spices and a silky texture, it’s a dish that pairs beautifully with rice or naan for a hearty, crowd-pleasing meal.

    Prepared using the ProWare Kitchen range:

    Serves 4

    Prep Time: 30 minutes

    Cook Time: 6-10 hours

    Ingredients

    • 4-6 pheasant legs or breast, or a mix of both. (Note: The legs tend to be more flavourful and moister than the breast.)
    • 1 onion, chopped
    • 3 garlic cloves, chopped or crushed
    • 1 can of chopped tomatoes
    • 1 can of coconut milk
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala
    •  ½ teaspoon turmeric
    • ½ teaspoon nigella seeds
    • ½ teaspoon ground coriander
    • ½ teaspoon chilli powder or flakes, optional
    • 2 tablespoons tomato paste
    • 1 stock cube, either vegetable or chicken
    • Rice, naan bread and coriander to serve

    Equipment

    Cooking Method

    1. Preheat your oven to 150°C (130°C fan) / 300°F / Gas 2.
    2. In a large ovenproof stockpot, add the pheasant pieces, chopped onion, and garlic.
    3. Stir in the chopped tomatoes, coconut milk, tomato paste, and crumble in the stock cube.
    4. Add all the spices: cumin, garam masala, turmeric, nigella seeds, ground coriander, and optional chilli powder/chilli flakes. Mix everything together so the pheasant is well coated in the sauce.
    5. Bring the mixture to a gentle simmer on the stovetop.
    6. Cover with a lid and transfer to the oven. Cook for about 6 hours, stirring every hour and adding a splash of water or stock if the sauce gets too thick.
    7. Alternative method: You can cook the curry in a slow cooker instead. Set it to low and cook for about 10 hours, until the pheasant is fall-apart tender.
    8. Taste and adjust seasoning with salt and pepper before serving. Enjoy hot with steamed rice, naan bread, or flatbreads.

  5. Roasted Pumpkin Seeds

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    With the arrival of Autumn, pumpkin season is here! Don’t let those little seeds go to waste. Roasted pumpkin seeds are healthy, super easy to make and delicious too. Did you know that other types of hard winter squash seeds can be roasted too? Butternut squash, acorn squash, spaghetti squash and so on!

    Our recipe includes soaking the seeds for at least 8 hours before roasting. Of course you could skip this step and roast them fresh out of the pumpkin but soaking the seeds makes them easier to digest. Don’t worry, they will still be crunchy (if not more so!) than non-soaked seeds.

    Written by Corin

    Beautiful pumpkins of all colours

     

    Serves: 2
    Prep time: 5 minutes (plus 8 hour soaking time)
    Cooking time: 45 minutes

    Ingredients

    • Seeds from one pumpkin or butternut squash
    • Salt
    • Note: If you want to jazz up your pumpkin seeds before they go in the oven sprinkle them with spices such as cumin, smoked paprika, or chilli powder

    Equipment

    • Bowl
    • Stainless Steel Tri-ply 35cm Roasting pan
    • Colander

    Cooking Method

    1. Remove seeds from pumpkin or butternut squash separating the pumpkin flesh as much as possible.
    2. Rinse the seeds in a colander under lukewarm water.
    3. Combine approx. 1/2 tablespoon of salt for every 500ml of water used.
    4. Leave the bowl out on the side for a minimum of 8 hours and up to 24 hours.
    5. When you’re ready to roast your seeds, preheat the oven to 160°F.
    6. Spread the seeds out onto the roasting tin and put in the oven.
    7. Bake for approximately 30 to 45 minutes. Stir the seeds every 15 minutes until they are lightly golden and crunchy.
    8. After they are baked, let them fully cool before transferring to an airtight container with a lid.

     

  6. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    This Star Anise Apple Croissant Tarte Tatin by Josh Angus is a take on an international favourite. Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 105 miles south of Paris, in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    Josh used our Copper Tri-Ply Range so find out what we love about it here.

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Tarte Tatin!

    Star Anise Tarte Tatin
    Star Anise Tarte Tatin

    Ingredients

    • 5 granny smith or braeburn apples
    • 120g caster sugar
    • 85g butter
    • 2 star anise
    • 1 vanilla pod
    • 50g water
    • 1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    Equipment

    Copper Tri-Ply 24cm Non Stick Frying Pan

    Method

    1. Peel and quarter the apples and then slice them evenly into wedges around 3cm thick.
    2. Pre heat oven to 170 -180 degrees.
    3. Heat the water and sugar together in a Copper Tri-Ply 24cm Non-Stick Frying Pan over a medium heat and cook until it is a light amber colour. Stir it for 5 to 7 minutes to avoid any lumps.
    4. Once the colour is achieved, add in butter, scraped vanilla pod, whole vanilla pod, and star anise. Stir constantly to achieve a golden brown colour.
    5. Add the apples, stirring until they are coated in thick layer of caramel. Cook on a low heat for a few minutes, slowly turning the apples.
    6. In the meantime, roll the pastry out to 2cm thickness and cut out a large circle to be placed on top of the apples. Use the top of the frying pan as a stencil.
    7. Take the pan off the heat and arrange the apples in a circle or a pretty design, with the star anise and vanilla pod in the middle.
    8. Lay the circle of pastry on top of the apples and bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper and cook it for 10 minutes longer.
    9. Cool for a good 45 minutes, allowing it to set slightly, then invert onto a serving plate (be careful when doing so).
    10. Serve with vanilla ice cream or custard.

    For more delicious food, find Josh at Hide! Find out more about Hide here.

  7. Beef Cheek Roly Poly with Roasted Tomatoes and Caramelised Onions

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    What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat. The tender braised ox cheek is slow cooked for a few hours with vegetables and seasoning then easily shredded before being rolled with suet pastry and steamed to perfection.

    Recipe Courtesy of Leslie Buddington Head Chef at Brocco on the Park

     

    Serves: 12 but can be adjusted to suit guest requirements

    Cooking Time: 4 hours

    Equipment

    Ingredients

    Beef cheeks

    • Vegetable oil
    • 4 ox cheeks
    • 3 carrots
    • 3 white onions
    • 1 leek
    • 2 celery sticks
    • 3 cloves garlic
    • 1 tsp tomato purée
    • ½ bunch of thyme
    • 1 bay leaf
    • ½ stick of cinnamon
    • 2 star anise
    • 1 large glass of red wine
    • 2 litres of beef stock

    Suet Pastry

    • 1kg self-raising flour
    • 5g salt
    • 500g suet
    • 600ml water

    Roasted tomatoes

    • 400g cherry tomatoes
    • 4 sprigs of thyme
    • Olive oil
    • Salt and pepper

    Caramelised onions

    • 3 large onions
    • Olive oil
    • Pinch of salt
    • 3tbsp caster sugar
    • 2tbsp white wine vinegar

    Cooking Method

    1. Preheat the oven to 150 degrees.
    2. Place a little vegetable oil in a hot sauté pan and seal the ox cheeks on both sides until well browned, then remove from the pan.
    3. In the same pan cook the carrots, onions, leek, celery and garlic until golden brown then add the tomato purée and cook for a few minutes.
    4. Add the thyme, bay leaf, cinnamon, star anise, red wine and reduce the liquid by half.
    5. Transfer the ox cheek, vegetables and wine into a stockpot and add the beef stock.
    6. Cover the dish with greaseproof paper and tin foil then place in the preheated over to cook for 3 hours until the meat is really tender and falling apart.
    7. Take the cheeks out of the liquid and shred the meat into pieces.
    8. Strain the cooking liquor through a fine sieve into a saucepan, place on a medium heat and reduce the liquid by half.
    9. Add some of the sauce to the shredded beef cheek and leave to cool.
    10. While cooling make the pastry by adding all the ingredients together and kneading to make a dough.
    11. Roll the dough out to thickness of a pound coin and spread the cooled beef cheek mixture evenly over the dough.
    12. Roll the pastry and beef cheek up to form the roly poly.
    13. Wrap the roly poly in greaseproof paper and then tin foil and steam for 40 minutes.
    14. For the tomatoes, coat with the oil and season with salt and pepper and sprigs of thyme, roast at 180 degrees for about 6 minutes until soft and tender.
    15. For the caramelised onions, thinly slice the onions and add to the oil.
    16. Cook slowly on a low heat until the onions are soft and golden.
    17. Then add the sugar and the vinegar and cook for a further 5 minutes whilst stirring.

  8. Roasted Pheasant Cock-a-Leekie by Carters of Moseley

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    We are thrilled to share this recipe with you for Roasted Pheasant Cock-a-Leekie which is the perfect autumnal recipe for our Stainless Steel Tri-Ply Pans. Traditionally made with chicken the broth is thickened with barley whilst the prunes add a rich colour and sweetness.

    Recipe Courtesy of Carters of Moseley

    Serves: 4

    Preparation Time: 30 minutes

    Cooking Time: 1 hour

    Equipment

    Ingredients

    • 2 whole young pheasants, oven ready
    • 200g smoked streaky bacon lardons
    • 50g pearl barley, rinsed
    • 1 onion, chopped
    • 4 leeks, washed, cut lengthwise
    • 1 tbsp grapeseed oil
    • 20 prunes, cut in half
    • 1 ltr chicken stock
    • 50g flat leaf parsley, chopped
    • 50g butter
    • salt & white pepper

    Cooking Method

    1. Preheat the oven to 180c.
    2. Bring the chicken stock to the boil in a 20cm Proware Saucepan , add the pearl barley & onion & simmer for around 25 minutes or until the barley is tender.
    3. Heat the grapeseed oil in your Proware Non-Stick Frying Pan & seal off the bacon lardons until golden brown & roasted all over, drain but keep the fat from the pan, set aside.
    4. Add the pheasants to the bacon fat in the pan & seal the birds all over until evenly roasted, set aside.
    5. Add the leeks cut side down to the hot fat in the pan & sauté until golden brown, drain on kitchen paper & set aside.
    6. Place the leeks into your Proware Stockpot neatly, top with the bacon lardons, the prunes, then pour over the chicken & barley stock & lastly top with the pheasants, roast for 25 minutes in the oven or until the leg part of the birds probes to 65c.
    7. Remove the stockpot from the oven, take off the pheasants & place onto a cutting board, put the stockpot – be careful as the pot will be life changingly hot – on to the heat & emulsify the butter into the cock- a-leekie mixture then the parsley, check the seasoning, turn off the heat.

    To serve:

    1. Carve the pheasants into legs, breasts & serve the birds back on top of the cock-a-leekie mixture & put in the middle of a table so everyone can help themselves to the meat & broth underneath!

  9. Bonfire Bangers courtesy of our friends at field&flower

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    We are delighted to share this recipe with you for Bonfire Bangers which is the perfect autumnal recipe for our Copper Tri-Ply Sauté Pan. The free-range pork from field&flower is reared outside all year round. Simon Price, a fourth-generation farmer practices the highest animal welfare standards and is recognised by RSPCA Freedom Foods. His pigs are allowed to grow slowly in a natural environment which gives exceptional tasting pork.

    Recipe Courtesy of field&flower

    Serves: 3

    Preparation Time: 15 minutes

    Cooking Time: 1 hour – 1 hour 15 minutes

    Equipment

    Ingredients

    • 4 rashers field&flower Unsmoked Streaky Bacon
    • 1 x pack field&flower Pork, Sage & Black Pepper Sausages
    • 1.5 tbsp olive oil
    • 2 garlic cloves, crushed
    • 1 celery stick, finely sliced
    • 1 red pepper, de-seeded and chopped
    • 1 x 400g can chopped tomatoes
    • 1 x 400g cannellini beans, rinsed and drained
    • 500ml tomato passata
    • 1 tsp chilli flakes
    • 1 tsp Worcestershire sauce
    • 1 tsp wholegrain mustard
    • 1 tbsp dark brown sugar
    • 3 bay leaves
    • Chopped parsley, optional

    Cooking Method

    1. Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.
    2. Meanwhile, heat the olive oil in a sauté pan. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.
    3. Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.
    4. Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.
    5. Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven.

    To serve:

    1. Sprinkle with parsley (if using) and serve with crusty bread.

  10. Fish Chowder courtesy of our friends at field&flower

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    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. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link . 

    Recipe Courtesy of field&flower

    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes

    Equipment

    Ingredients

    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.

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