Tag Archive: blog

  1. Cookware – The Perfect Wedding Gift

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    Finding the right gift to help make the happy couple’s day that extra bit special can be something of a minefield. This is particularly true for those who haven’t registered a gift list where you can simply pick something off that suits your budget. With web based services such as Prezola, it is now possible to make contributions to high value items, honeymoons or just send gifts of cash.

    If you haven’t been blessed with an approved list that guarantees sheer delight regardless of what choice you make, things can be trickier. You want to get them something they’ll love, something they can keep for a long time and perhaps something that they will actually use. That said, you have four other weddings this year alone so you can’t spend a fortune. Where to start?

    This is where cookware (and ProWare) comes in. Firstly, it doesn’t matter if you are a Michelin starred chef or ready meal aficionado, everyone likes a nice pan. Whether it is being used on a daily basis to create a plethora of culinary masterpieces or it is nothing more than an ornament hanging from a hook, beautiful cookware really does complete a kitchen.

    Fortunately for those with friends and family with very specific taste, there is such a vast array of cookware on the market that you will definitely be able to find something they like. As tempting as it may be to go for style over substance, resist; especially when buying for keen cooks (they will thank you for it). If you buy well, good cookware can last a lifetime. So not only will your gift see them though decades of family meals but it will also serve as a reminder of their special day for years to come. For more information on choosing the right cookware click here.

    How Can ProWare Help?

    With wedding season upon us, now is the time to start thinking about what you are going to get for the brides and grooms in your life. If you have decided to get something special for their kitchen, ProWare have you covered. With three ranges to choose from you will find something to suit all tastes. Even for those who aren’t big cooks we have a great selection of mini items that make beautiful tableware.

  2. Dinner’s Served! Hints and Tips for a Great Soiree

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    Is it your turn to host your friends and family this month? While dinner parties certainly require some preparation, the run up to your soiree doesn’t have to be stressful. To help you, we’ve compiled some top tips – direct from our kitchen to yours – that will ensure your event runs as smoothly as possible:

    Be Realistic

    The first thing to consider when throwing a dinner party is this: do you have enough free time in your diary to adequately prepare for it? It’s all well and good agreeing to host 12 guests but be realistic about when they can come – and how much you can get done before they do. At the very least, give yourself a couple of weekends prior to your party. By doing so, you’ll have more than enough time to check if any guests have any dietary requirements, plan the menu, consider entertainment and discover the perfect wine pairing. If you’re interested in more about wine pairing, we’ve compiled some simple Wine Pairing Rules to get you started.

    ProWare Wine Pairing

    Pro tip: think carefully, not just about the dishes you’re serving, but about how well they complement one another. For instance, your guests might not want to eat a pastry starter, followed by a heavier, pastry main. You may also decide to opt for a theme for the evening – Italian or Indian, for example –which will help you pull together your menu, the canapés and the wine.

    It’s the Little Things

    Found yourself with a little extra time just prior to your evening do? Consider the little things which may make all the difference, like making your own bread for the soup, or even whipping up a few homemade canapés. If the idea of adding a tiny bit of work to your schedule (for maximum pay-off) doesn’t scare you, dive right in. If you are in need of a little canapé inspiration take a look at Luke French’s recipe for Wild Sea Trout and Linseed Cracker, which will be sure to delight your guests.

    ProWare Christmas Recipes Joro Red Cabbage

    Ask for Help and Prep in Advance

    When it comes to the preparation, it isn’t a failing on your part if you have to rope in a few people to help. Whether it’s your partner, your kids, even your neighbour, many hands make light work. If you can, choose dishes that you can do a majority of the cooking before your guests arrive. The last thing you want to do is be stuck in the kitchen all evening leaving your guests to entertain themselves.

    Here are a few of our favourite cook in advance side dishes:

    Macaroni and Cheese 

    ProWare's Macaroni Cheese

    Potato Dauphinois

    ProWare's Potato Dauphinois

     

    Think ‘Presentation’

    You’d be surprised at how a small addition to your meal – homemade, rustic-looking croutons or cheese straws to accompany the soup, perhaps? – can make a huge difference to how it looks on the table. So, why not choose simple dishes which can be improved easily with a few, clever little touches? Also, in terms of presentation, what you serve your food on can really make a big impact. A roast potatoes brought to the table in a beautiful roasting tray or individual side dishes served in mini pans to each guest are really eye catching and impressive.

    ProWares Cast Iron Mini Casseroles 2

    ProWare's Irish Shepard's Pie Recipe

    Be ambitious – Show stopping Recipes

    If you’re keen to impress, choose a recipe that will really ‘wow’ your guests. These Hasselback Roasted Potatoes are a nice twist on the usual roast potato and they can be prepared the night before, just leave them to soak in the fridge overnight. Or try this recipe for Sea Truffle Salt Baked Chicken by Michelin Star Chef Brad Carter is not only a delicious recipe, but Brad also includes instructions on how to serve it so beautifully too.

    Proware Recipe Sea Truffle Baked Chicken by Carter's

    Say ‘Yes’ to Seasonal

    If you’ve yet to decide on a theme, go seasonal! Autumn and winter are the perfect time for game, for instance – and here on the blog we’ll soon be sharing some recipes you can try out easily at home. Impress your guests with your cooking prowess and try something different in the process.

    And another thing…

    Don’t forget to decant your wine; it’s about the little things, after all. The Wine Spectator has some top tips for storing your favourite tipple or two, with decanting offering two key benefits. One is the fact that it separates wine from any sediment which may have formed. The second? It aerates a wine to release its flavours and aromas – yum!

    What are your top dinner party tips? Let us know by commenting below.

  3. ProWare Pans are a Tasty Prospect for Michelin-Star Chef Brad Carter

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    It’s not every day you get to tuck into Michelin-star food, so when the ProWare team dined at Carters of Moseley, we were keen to savour every last bite.

    We’d heard a lot about Chef Brad Carter, following his stint on TV’s Saturday Kitchen; his unique flair, passion and dedication to cooking – and, of course, his noteworthy beard – were just three of many things which stood out for us.

    It’s clear that Brad has spent time perfecting his craft, carefully pulling together a team of 14 talented people with the same unfaltering passion for food. Brad’s team of chefs, waiting staff and sommeliers all appear as ambitious and meticulous as the man himself.

    While the restaurant is unassuming – Brad himself describes it as ‘every day and high quality’ – the ethos of the team is anything but. With a nose-to-tail philosophy, Brad and co. ensure every last morsel of food is put to good use; each tantalising scrap of chicken makes its way into the kitchen’s delicious dishes, whether in the meal itself, or in a stock or as a jus. Meanwhile, when Brad buys a pig, customers can be sure nothing goes to waste.

    On top of that, the restaurant doesn’t use a lot of dairies or refined sugar, with processed ingredients always kept to a minimum. Fermenting rice to produce the basis for a sweet pudding is just one process the kitchen team employs, while nothing but the best, freshly ground single-origin coffee is brewed by hand using the pour-over method, weighed out at your table; the water heated to precision.

    Pure, clean flavours are what you’ll get and there’s nothing heavy on the palette here. What’s more, Brad believes in buying and serving the best of British ingredients. The enthusiasm for ‘local’ is evident in his many collaborations. Carter’s have worked alongside Churchfield Saltworks to produce a range of Droitwich Salts. Birmingham-based Brad has even created his own beer, using wildflowers he personally collected from city fields. Partnering with award-winning new Jewellery Quarter brewery Burning Soul, the drink has so far received a similar reception to his food.

    Brad aims to give diners: “…a taste of the food I love to cook and to serve up food you can’t get at home.” – and that’s certainly what we got.

    Back to our meal, then…

    Upon arrival we were warmly greeted and shown to our table. The restaurant was reasonably busy for a Thursday lunch, but thanks to it being four miles away from the city centre, it was easy to get to and made for a memorable treat.

    Indulging in a six-course lunch with complementary wine pairing, we enjoyed expertly executed dishes which were explained in detail. The highlight? Discovering more about the different ingredients, alongside facts about how the meal was prepared. Sipping a variety of organic and biodynamic wines, we watched the chefs work their magic, as we dined in the restaurant with a good view of the hustle and bustle of the kitchen.

    After our meal, we discovered first-hand Brad’s immense passion for food, chatting with him and learning more about his journey into the industry. Of course, we were delighted that Brad – after hearing about Proware cookware – reached out to us, with the aim of collaborating.

    Having seen our pans, Brad was keen to try them in the kitchen at Carters. He couldn’t be happier with them, saying: “I cook to a high level every day in my kitchen and need cookware that is durable, with consistent performance and quality. The great looks are also an impressive factor of ProWare, as I will sometimes present dishes from stove to table. Overall the induction compatible pans from ProWare have incredible precision and consistency, exactly the same results I strive for in my dishes.”

    Be sure to take a look at the recipe Brad devised for us Sea Truffle Salt Baked Chicken.

    For your chance to WIN the ProWare Stainless Steel Tri-Ply Roasting Pan, Droitwwich Salt and a beautiful bottle of Gut Oggau wine check out our COMPETITION on the Great British Chef website.

    To learn more about Brad and his restaurant, head to chefbradcarter.co.uk

  4. Foodies Events July 2018

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    Photo Credit – International Cheese Awards

    Summer is here! We can’t wait for this month’s line up of exciting foodie events. From agricultural events and food festivals to the International Cheese Awards, July is bound to be a good one.

    Great Yorkshire Show

    10th – 12th July, Harrogate.

    Come experience the 160th Great Yorkshire Show! This 3 day event is one of the biggest agricultural events in the UK and celebrates the very best of food, farming and rural life. Also stop by and say hello to us as we will be attending with all 3 of our stunning cookware ranges.

     

    North East Food Chilli Festival

    13th – 15th July, Meggies Burn Fields, Seat Front, Blyth, Northumberland.

    In it’s 7th year this 3 day festival features exciting food, drink and entertainment. This includes the infamous Chilli Eating competition on Saturday and Sunday. To see the many food exhibitors check out their website https://www.chillifest-ne.co.uk/food/

     

    Hampshire Food Festival 

    1st – 31st July, Hampshire.

    This month long festival now in it’s 18th year, has events to suit all tastes and budgets. Things to get involved in are the farm visits, vineyard tours, cookery classes, pop-up dinners, tasting events and distillery and brewery tours and much more. For more information check out their website.

    Photo Credit – Hyper Japan Festival

    Hyper Japan Festival

    13th – 15th July, London Olympia, London.

    Experience all the joys of Japan at London Olympia’s Hyper Japan Festival. From swords to Saki this festival has it all. The ever-popular EAT-JAPAN area will satisfy those in search of authentic Japanese taste sensations. There is a varied selection of stalls offering hot and cold foods, alcoholic and soft drinks and lots more.

     

    Photo Credit – The Yorkshire Dales Food and Drink Festival

    Yorkshire Dales Food Festival

    21st – 22nd July, Skipton.

    Food, cooking, crafts and live music, this festival has it all! There is something for everyone with cooking demonstrations from James Martin and Gino D’Acampo as well as a selection of hands on workshops, tasting sessions and loads more foodie fun.

    Great British Food Festival Knebworth

    21st July – 22nd July, Knebworth House.

    Not just another food festival, the Great British Food Festival caterers to those with a love of great food and drink at some of the country’s most beautiful locations. Not only will there be fantastic food to eat, but there are chef demonstrations, a foraging guided walk, 3 different Men V Food challenges as well as a bunch of kid friendly stuff too.

    Taste of the South4

    Taste of the South Festival

    21st – 22nd July, Chapel Gate, Christchurch, Bournemouth.

    This festival celebrates all things from across the South. In it’s second year running it is set to be a haven for foodies with local food, drink and artisan producers exhibiting their local wines, cheeses, chutneys, street food and ice cream as well as many other delectable goodies. Come and enjoy this family friendly foodie event which will also feature live music with local bands and other entertainment.

     

    Photo Credit – International Cheese Awards

    International Cheese Awards

    Show Day – 25th July, Dorfold Hall, Nantwich.

    After the cheese judging and trade day is finished (24th July) the International Cheese Awards opens their doors to everyone. If you’re a cheese fanatic this is a must for you – the renowned Cheese Marquee a colossal 80,500 sq ft full of the 5,000 entries of the best cheese and dairy products from some 27 countries. There will be trade stands selling delicious delicacies and offering free tasting samples too.  Cooking demonstrations from James Martin, Will Holland and Sean Wilson throughout the day too for your enjoyment too.

  5. 7 Ways to Use Our Minis

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    When we have done food events in the past, it has often been our mini pans that attract people to our stand. After the initial ‘ooohs’, ‘aahs’ and declarations of cuteness, people nearly always ask ‘but what would I use them for?’

    Well you’d be surprised just how useful they can be. Here’s a few things we like to do with them.

    1 Pot Pies

    ProWares Cast Iron Mini Casseroles 2

    Serving in a Cast Iron 10cm Mini Casserole is a great way to make individual pot pies that are not only sure to impress at a dinner party but provide a more generous portion than you might think.

    2 Toasting Nuts and Spices

    Proware Balsamic Pear Salad

    This helps release the aromatic compounds in nuts and spices, intensifying their flavour which can really improve things like curries and salads. We recommend using a Copper Tri-Ply 12cm Mini Frying Pan thanks to its compact size.

    3 Butter, Brandy and Basting

    In a professional kitchen the Copper Tri-Ply 9cm Mini Pan would likely be referred to as a butter pan and would be used extensively in the making of sauces and sweets. This functionality carries through to home kitchens too! Warming brandy for the Christmas pud, basting meats when barbecuing or infusing oils for bread, pasta and salads.

    4 Serving Dips and Sauces

    ProWare Dips

    Our Mini Casseroles are a great size for the table. The thermal retention of cast iron also means it can keep its contents warm (or cold, just pop in the freeze for 20 mins before serving) for a long time. Find some great dip recipes here.

    5 Frying an Egg

    Breakfast for one? A Copper Tri-Ply 12cm Mini Frying Pan is the perfect diameter for a single fried egg.

    6 Cooking for Kids

    If you’re warming baby food or cooking a small portion of veg, the Copper Tri-Ply 9cm Mini Pan comes in very handy.

    7 Serving Veg

    Whether you’re planning a romantic meal for two or a dinner party for ten, our copper and cast iron minis make for beautiful tableware to make your food feel that bit more special.

     

     

    Tip: Small pans can be unstable on some hobs. If this is the case with yours we would recommend a hob reducer to ensure your pan is properly supported.

  6. Our Fresh Essentials

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    Following the discussion about our most loved food cupboard ingredients (which you can read about here), we decided to have a chat with the ProWare team about the fresh ingredients that have a permanent place in our fridges.

    Faye – Lemons

    ProWare Fresh Essentials Lemons

    ocado.com

    “They are incredibly versatile. Full of vitamin C and have a fantastically uplifting fragrance. You can feel immediately more virtuous by adding lemon to a pint of hot water as part of your daily routine and it is particularly great with some sliced ginger, a chilli and a drop of honey if you have a nasty cold. Lemons are great in both sweet and savoury cooking. Halved inside a roast chicken, zested to give tomato sauce a lift or in lemon cheesecake. Don’t forget a slice in a gin and tonic too!”

    Fiona – Carrots

    ProWare Fresh Essentials Carrots

    tesco.com

    “We always have carrots in the fridge as they’re great raw for a snack or to bulk out a salad. We love them steamed or roasted as part of a meal and they are full of vitamin A.”

    Danielle – Minced Beef

    ProWare Fresh Essentials Minced Beef

    ocado.com

    “I regularly make either bolognaise and chilli so this is a must have in my kitchen. When I’m on a health kick I always buy the 5% fat version which is a nice alternative to the typical healthy protein sources such as chicken and eggs.”

    Robert – Garlic

    ProWare Fresh Essentials Garlic

    waitrose.com

    “Garlic forms part of the base in almost everything we cook at home. It’s an essential ingredient in such a vast array of cuisines that we are never without it. We even grow it in our garden!”

    Rachel – Chorizo

    ProWare Fresh Essentials Chorizo

    morrisons.com

    “I always have a Chorizo in my fridge. It’s great because it has a long shelf life so can sit in there as a back up for a last minute meal. Its easily made into a pasta dish with whatever vegetables I’ve got kicking about.”

    Jayne – Mushrooms

    ProWare Fresh Essentials Mushrooms

    ocado.com

    “I am never without fresh mushrooms as they are so versatile and a great addition to many vegetarian recipes. They are also delicious cooked on their own, especially for breakfast”

    Lawson – Feta Cheese

    “Perhaps not the most versatile cheese but it really can’t be beaten when crumbled over salads, pasta or pizza. It has a fresh, vibrant tang that really livens things up and I just love it!”

    Get in touch!

    We would love to hear about what your cupboard essentials and why you love them. Please leave a comment below, email or tweet us.

  7. A Return to Home Cooking

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    Our lives are getting busier and our diaries are getting fuller. We are now contactable at all hours, information is being thrown at us on an increasing number of platforms and there never seems to be enough hours in a day. But as people are become less willing to set aside what little free time they do have to the pursuit of cooking, perhaps that is exactly what they need.

    Research suggests that those who regularly eat home cooked meals tend to be happier and healthier. They consume less sugar and processed foods and as a result have higher energy levels and better mental health[1]. Children also stand to benefit from cooking at home with a link emerging between regularly eating home-cooked food as a family and healthier, happier kids who are less likely to use alcohol, drugs or cigarettes later in life[2].

    ProWare The Virtues of Home Cooking

    Our recipe for pan-roasted bream with fennel is a simple but impressive dinner.

    They may be quick, convenient and (let’s be frank) tasty but takeaways have their issues. Perhaps the most significant of these is expense. Ordering a meal for two from your local Chinese, Indian or pizzeria is unlikely to leave you much change out of £20. There are also several health concerns surrounding takeaway food, with it being generally much less nutritious than home cooked food. It is also typically higher in energy, fat and salt. This disparity is amplified further by reduced likelihood of exercising portion control when eating out or ordering in.

    How to Get Back in the Habit

    If you find yourself tempted by takeaways but are struggling to motivate yourself, we have put together some great tips to not only help get back to cooking but to enjoy it as well!

    Get Your Kitchen Sorted

    You are far more likely to want to cook at home if your kitchen is a nice place to be. Keep it clean, organise it in a way that works for you and (if you aren’t blessed with a dishwasher) don’t leave the washing until tomorrow, it will put you off going back in.

    Keep it Simple

    Home cooking doesn’t have to be complex or elaborate, leave that to the professionals. The simple things are often the quickest and most delicious. Cook what you like to eat but don’t be afraid to try something new.

    Stay Stocked

    You are more likely to give a recipe a whirl if you already have most, if not all, the ingredients already in. Make sure you always have stock of those ingredients you find yourself using regularly. If it is something with a long shelf life and you have the space, consider buying in bulk as you can often save quite a few quid. Find out some of our favourite cupboard staples here.

    Plan Ahead

    Write. A. List. Decide what you are going to make on each day in advance and write a shopping list accordingly. Remember to take stock of what you already have in to make sure you are using things up before buying more. If you stick to your plan you will find yourself not only spending less on impulse buys but also throwing less away at the end of the week.

    One-Pot Wonders

    Sometimes it isn’t the cooking that has you reaching for a takeaway menu, it’s the thought of washing up. A great way to keep clean-up to a minimum is going for a one pot recipe. Don’t think this just mean things like soups and stews. Instead think pasta, risotto or even a pilaf. Find loads of great one-pot recipes here.

    Make Extra

    Things like chilli, casseroles and curry are easy to make in batches. Cook more than you need and freeze leftovers for an other day. It is much easier to get in and just do a bit of rice than it is to start from scratch everyday.

    Slow Down

    If you can, invest in a slow cooker. You can get one large enough to feed the whole family and have left overs for around £20 (find out more here). Honestly, you will use it all the time. Just throw everything in before leaving the house and by the time you get home dinner will be ready. The internet is full of great recipes if you’re unsure about what to make. Slow cookers are also excellent for cooking joints of meat. Simply plonk a joint of beef on a bed of onions and carrots, add 750ml of water and cook on low for about 8 hours. An absolute fail-safe Sunday roast (be sure to use the cooking juices to make a top notch gravy).

    Home Cooking Rhubarb Crumble

    It is always nice to get back to the classics like rhubarb crumble.

    Get in Touch

    If you have any comments, tips or questions we would love to hear from you! You can contact us here. Alternatively you can tweet us or email us at info@proware-kitchen.co.uk

  8. Foodie Dates for your Diary – April 2018

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    Spring is here and with it comes a lot of exciting foodie events for you to enjoy! Veganism and vegan food has become increasingly popular in recent years which is evident in April’s abundance of vegan festivals which include lots of food stalls and more, giving you the opportunity to try out some lovely food.

    Walton Hall Food Festival Paulas cooking in a camper

    Walton Gardens Food Festival

    14-15 April, Walton Hall, Warrington

    Entry: Free to enter (car park charges apply)

    The beautiful Walton Gardens will become a foodie paradise; hosting over 40 artisan producers serving lots of tasty hot food as well as great drinks to enjoy. The festival events will be held in the newly refurbished ‘Riding School’ as well as the main lawns and bandstand. Bring the family and enjoy all that this fabulous event has to offer.

    Porthleven Food and Music Festival

    20-22 April, Porthleven, Cornwall

    Entry: £7.50 – £35.00 (more details here)

    This festival, hosted in the stunning seaside town of Porthleven is perfect for the foodie who is also a music lover. This 3 day event, now in it’s tenth year is a well established event which brings around 30,000 people together each year who gather to enjoy demonstrations at the national and international chef’s theatre, enjoy tasty treats from the many food stalls, as well as music day and night and entertainment for all.

    Surrey Food Festival

    21st April, Old Deer Park, Richmond Upon Thames Surrey 10am-7pm

    Entry: £7.00 (more details here)

    The Surrey Food Festival returns for its 3rd year in 2018 with over 100 different food stalls showcasing their products, fantastic marketplace traders and a Kids Zone full of entertainment for the children to enjoy.  They’ll be a number of acts performing on the main stage throughout the day with plenty of bars offering various drinks ranging from champagne to speciality ale.  If you love food and drink this is definitely the place to be, a fantastic day out for all the family to enjoy! Tickets are currently on sale at £7 per person (under 16’s are free) with children’s wristbands available at £20 giving the little one’s unlimited access to the Kids Zone (wristbands available by pre-order only  http://www.surreyfoodfestival.com/tickets/ ).  Make Richmond Upon Thames your number one stop this April, you really don’t want to miss out on this fantastic event!

    Northern Vegan Festival

    7th April, Manchester

    Entry: £5.00 (under 16’s free)

    Due to the massive success of the 2017 event The Northern Vegan Festival 2018 will remain in huge venue Manchester central, Windmill Street, M2 3GX . The festival will have 200 stalls, 10 world food caterers, inspirational talks, innovative and exciting cookery demos, children’s activities, yoga, free samples and a huge seated cafe area. 100% of ticket money goes to animal welfare charities as the festival is fully volunteer run.

    Irish Vegan Festival 8th April

    Stalls, talks, demos and so much more

    Packed with hot and cold food, cosmetics, campaigns and more all at a lovely city centre location

    Glasgow Vegan Festival 14th April

    Glasgow Trade Halls – 50 fantastic stalls each day, 8 world food caterers, all day talks and all day cookery demos.

    Birmingham Vegan Festival 14th April

    100 stalls featuring mainly food. The profits of the event go to the charity organising the event which helps care for and rehome animals that have been rescued.

    Leicester Vegan Festival 21st April

    Leicester’s biggest vegan festival with over 80 stalls, all day talks and all day cookery demos!

    Scottish Vegan Festival 21st April

    The Scottish Vegan Festival is one of a series of vegan festival events. Our inaugural event was at the Corn Exchange, 10 New Market Rd, Edinburgh EH14 1RJ on Saturday 1st October 2016. They repeated it and grew the event in 2017 to be twice a year.

  9. Growing Your Own – Why Everyone Should Try It

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    Accessing fresh fruit and vegetables has never been easier; by popping out to your local supermarket, you can buy almost everything the year round. We are no longer required to move with the seasons and to select ingredients according to the time of year.

    A consequence of this highly consistent availability is a huge increase in food mileage – the distance your food travels from field to shelf. In a society becoming increasingly aware of its carbon footprint, it makes sense to try and reduce our reliance on imported produce and to utilise the space we have in our own gardens.

    Why do it?

    The aim is not to start a farm, live off the land and become fully self sufficient. Even if we can reduce the amount of produce being imported, just slightly, it would be start in decreasing the amount of fossil fuels used in the transport of food. This especially applies over the summer months when most of what we buy in the supermarkets can be grown here without specialist equipment. In addition to this, there are plenty of reasons to start home growing, aside from the environmental factors.

    There are few pleasures that can be likened to the sense of achievement one feels when you have grown a tangible, edible thing from a seed the size of a grain of sand. The hours spent planting, watering, pruning and weeding can also prove highly therapeutic. The time provides a chance to get out in the fresh air, away from computer screens and beeping gadgets, to de-stress and re-calibrate your mind. This is before you consider the money you can save and quality of the food you can produce as a result of your efforts.

    Growing Your Own Cucumber

    First cucumber of the 2017 season (variety Telepathy).

    Some varieties can produce high yields with very little input (courgettes being the classic example). If properly positioned, fed and watered you can also expect a great return from tomatoes, chillies, cucumbers and peppers. Perhaps the easiest things to grow in our climate are potatoes. You can plant them in the ground (be careful as they can easily spread) or just about any deep container, build up the soil around the growing stems and leave them be. They will thrive in our climate and can be planted from late winter and harvested right through to mid autumn. Find out more about growing potatoes here.

    Anyone Can Do It

    It is a common misconception that you need a huge garden and a greenhouse to grow your own fruit and veg. It’s true that these things certainly won’t hurt but they are by no means essential. Whether you have a 50-acre estate or a sunny windowsill at your disposal there is nothing stopping you from getting stuck in.

    If you are low on space, growing things in containers is a great place to start with many fruits and vegetables growing perfectly well in pots or grow-bags (more info here). You can also buy small portable greenhouses for things like tomatoes and cucumbers that benefit from warmer temperatures than we can typically expect in the UK.

    Even with no outside space at all you can grow the likes of salad greens, herbs and chillies on a windowsill. There are a huge number of products available for you to create a kitchen garden actually inside your kitchen, some of which remove the need for sunshine (find out more here).

    Growing Your Own2

    Now is the Time to Get Started

    March is typically considered the start of the growing season and is a perfect time to get cracking. It is still a bit cold to plant some things outside but you can start sowing indoors. Once seeds germinate you can think about transferring seedlings outside when temperatures increase in late April or May. You will find specific instructions on when and where to sow on the back of seed packets.

    What are you waiting for?

    Get In Touch

    If you grow your own, we would love to hear from you. Email or tweet us and let us know what you love about it, if you have any tips and tricks, or if you just want to share some photos of your produce.

  10. Our Food Cupboard Essentials

    Comments Off on Our Food Cupboard Essentials

    Whether its an essential cooking ingredient or a dinner time emergency fall back, we all have those ingredients that we keep on hand at all times. We asked the ProWare team what their food cupboard essentials were and why they always have them in.

    Faye – Peanut Butter

    “Great at breakfast or for a quick snack! We have it by the spoonful, in smoothies, on toast, spread on to a rice cake, or served with an apple. Mix with lime juice, smashed garlic, chilli flakes and a bit of soy makes a quick, versatile satay sauce – great for dips or poured into the wok over a stir-fry. It is protein packed, full of fibre and monounsaturated fatty acids, potassium and vitamins E,C & A. What’s not to like?”

     

    Fiona – Sardines

     

    “They are cheap, nutritious and very tasty. Tinned sardines are great on toast for a quick lunch or mixing into some pasta with tomatoes for dinner, they are full of vitamins and omega-3 fatty acids.”

     

    Danielle – Chopped Tomatoes

    “I make either bolognaise, chilli or lasagne at least once a week so always use a tin with these! I also add them to curries a lot or just have them as they come in a fry up. A very versatile ingredient and healthy too.”

     

    Robert – Anchovies

    “Tinned anchovies have an intense savoury and salty kick. I use these all the time to add flavour to stews, pasta and roasts. They really round things off beautifully.”

     

    Rachel – Sweetcorn

    “A regular feature in our house. A tin of this is a great healthy back up when the fresh stuff has run out and can be added to pasta dishes or salads. It’s also great with a roast or the kids favourite quick meal– chicken nuggets and wedges!”

     

    Jayne – Chickpeas

    “They have a high fibre content and are a great source of protein for vegetarians (like me). They also provide essential vitamins and minerals while being easy to throw in to all sorts of dishes. I buy them tinned for convenience but you can also get them dried in bags.”

     

    Lawson – Smoked Paprika

    “I use this on all sorts. It brings a smokey spice to tray bakes, hearty soups, stews and casseroles. Its also an essential ingredient for me when making chilli.”

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