This Black Friday, spend over £50, and you’ll receive a surprise free gift-perfect for adding a little sparkle to your day. But that’s not all! We’re also offering free shipping for a limited time only. Whether you’re shopping for yourself or someone special, don’t miss out on this limited time offer.
Simply, shop here, if your order is over £50, shipping will automatically be removed, and your surprise free gift will be added to your parcel!
*Please note, the free gift will not appear in your basket at checkout*
Comments Off on Festive Salmon Recipes by Alex from Hunter Gatherer Cooking
Celebrate Christmas with this festive salmon dish featuring a medley of roasted winter vegetables like butternut squash, brussels sprouts, and sweet potatoes. A fresh cranberry sauce, creamy goat cheese, and a sprinkle of cranberries adds layers of flavour, bringing a perfect harmony of rich, tangy, and sweet notes to the table. The salmon Alex has used comes from Severn and Wye, and they get their salmon from artisan producer, Wester Ross Salmon, who he has had the opportunity to visit many times.
For the cook, Alex has used our Stainless Steel Tri-Ply Roasting Pan, one of our Copper Tri-ply saucepans for the cranberry sauce (who says you can’t use Copper Tri-ply on the BBQ!), and one of our hand-crafted chopping boards. Shop our Copper Tri-ply range here, the roasting pan here, and also our hand-crafted chopping boards here.
Click here to head over to YouTube to watch Alex make these two simple yet impressive recipes. Don’t forget hit the subscribe button to keep up to date with all Alex’s adventures.
Ingredientsfor the One Pan BBQ Salmon with Summer Vegetables
For the veg:
2 tablespoons of boar fat/beef fat or 3 tablespoons of olive/vegetable oil
3 sweet potatoes, peeled and chopped (you could use regular potatoes)
1 large butternut squash halved and scored (you can peel it too)
1 bag of Brussels sprouts washed, trimmed and cut in half
Salt and pepper to taste
1 teaspoon dried oil fresh thyme
4 oz sheep/goat cheese, crumbled or cubed
A handful of dried cranberries (for garnish)
For the Cranberry Glaze
1/2 cup cranberry juice (fresh or long life)
1 tablespoon balsamic vinegar
1/4 cup dried cranberries
2 tablespoons honey, maple syrup or dandelion honey
And finally
1 side of salmon
Some hot honey for the salmon if you like a sweet kick
Take you side or half a side of salmon make sure it fits on your cedar plank and lay it skin side down.
Add hot honey, salt and pepper and lay the lemon slices down the salmon.
Taking some clean food safe nails, nail through the centre of the lemon, through the salmon and into the cedar wood.
Lay against the side of the bbq facing the fire but have the embers/fire away from the wood or it may/will catch fire. Lay the thickest part at the bottom.
Patiently let it cook until it hits 63°C all over, you will have to turn the salmon and plank near the end to make sure its consistently cooked.
Remove the nails and serve!
BBQ with Lid or Oven Method: For Salmon and Veg
Ensure the BBQ/oven reaches a steady 200°C.
In the BBQ, use a heat deflector plate so you don’t burn the base of the pan, and adjust your vents down to control the constant temperature.
In a roasting tray, add the butternut squash (halved and scored), brussels sprouts, and sweet potatoes with olive oil or boar fat/beef fat, salt, pepper, and mix thoroughly.
Roast for 15-20 minutes and stir.
To prepare your salmon, add hot honey, salt and pepper to it and either add to a separate roasting tray or lay on top the veg.
Cook until veg is caramelised and the salmon hits 63°C.
For the Cranberry Glaze:
As it’s cooking, you can prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey/maple syrup or dandelion honey, and balsamic vinegar.
Bring to a simmer over medium heat and cook for about 10 minutes, until it has thickened into a glaze or keep it runnier depending on your preference.
Once the vegetables and salmon are cooked, remove from the heat, separate the salmon, add in the goats cheese and dried cranberries to the veg, mix and serve in bowl.
Drizzle the cranberry glaze over the roasted vegetables and the salmon.
When it comes to kitchen essentials, our Chef’s Pan is a true standout. More than just a pot or a pan, it’s the ultimate multitasker, ready to tackle any cooking task you throw at it. Whether you’re a seasoned chef or a home cook, this pan brings efficiency, versatility, and style to your kitchen. As an exciting addition to our stainless steel tri-ply range, here’s why we think this pan will be a best seller:
1. The versatility of a saucier
Also known as a saucier—a French word for “sauce”—our Chef’s Pan offers much more than your standard frying pan or pot. Its deeper design and sloped sides allow for seamless stirring and whisking, making it perfect for dishes that require constant attention like sauces, risottos, and custards. It’s the pan you’ll reach for whether you’re searing, simmering, or sautéing.
2. Rounded bottom for perfect stirring
One of the standout features of this pan is its rounded bottom edge. This design ensures that your whisk, spoon, or spatula can easily glide through every inch of the pan, preventing ingredients from sticking or burning. It gives you full access to every bit of your dish, resulting in more even cooking and better flavours.
3. Efficient evaporation
The 24cm diameter of our Chef’s Pan promotes faster evaporation, which is crucial when you’re working on reducing liquids for rich sauces or creating creamy dishes like risotto. Whether thickening a velvety béchamel or letting a reduction concentrate, this pan is designed to help you develop depth of flavour effortlessly.
4. Ergonomic Handle
Cooking over high heat can be tiring, but our signature long, ergonomic handle is designed with comfort in mind. Its sleek design ensures a firm, comfortable grip, even during longer cooking sessions. The balance of the handle also allows for easy maneuvering, giving you more control over your culinary creations.
5. Tri-ply construction
Durability and performance are key to any kitchen tool, and our Chef’s Pan delivers both, thanks to its Tri-ply construction. This means it has an aluminium core sandwiched between two layers of stainless steel, providing exceptional heat retention and even cooking. Whether you’re using a gas stove or induction hob, this pan heats evenly and holds its temperature well.
6. One-pot perfection
If you love simplicity in cooking, our Chef’s Pan is a dream come true. Its depth, wide surface, and sloped sides make it ideal for one-pot meals. Whether you’re preparing a hearty stew, a stir-fry, or a skillet pasta dish, you can do it all in this pan. You can brown meat, simmer sauces, and toss everything together, cutting down on cleanup. It’s a true all-in-one wonder!
The Chef’s Pan is designed without a lid, but if you own one of our 24cm Sauté Pans or 24cm Stock Pots, it will fit perfectly! If you don’t have a compatible lid yet, feel free to reach out to us—we’d be happy to sell one separately.
Welcome to the ProWare Kitchen family, where every meal is a masterpiece waiting to be crafted.
Craftsmanship is key in cooking. At ProWare Kitchen, we blend art and usefulness, knowing good tools are crucial for great cooking. We’re excited to introduce our new hand-crafted chopping boards made by Robert, our ProWare co-founder. Explore the beauty and practicality of our boards and see how Robert’s skill makes cooking even better.
Crafted with an unwavering commitment to excellence, our chopping boards bear the mark of expert craftsmanship. From the selection of the finest quality wood to the meticulous hand-finishing, every step of the crafting process reflects a dedication to perfection. Guided by skilled hands and a keen eye for detail, we ensure that each board is an individual masterpiece of functionality and aesthetics.
Versatility:
As versatile as they are stunning, our hand-crafted chopping boards cater to every culinary need with grace and ease. Whether you’re chopping, slicing, or serving, these boards are designed to enhance your kitchen experience. With their durable construction and knife-friendly surfaces, they effortlessly transition from meal preparation to presentation.
Beauty:
Beyond their practicality, our one of a kind boards captivate with their natural beauty and charm. Crafted from responsibly sourced wood, each board boasts a unique grain pattern and texture, making it a true work of art. Robert’s passion for craftsmanship shines through in every detail, from the rich warmth of oak to the deep hues of walnut.
Meet the maker:
Meet Robert, a man of many talents and passions. With a fervent love for mountain biking and a knack for building and creating, he embodies the spirit of adventure and creativity in every aspect of his life.
As one of the co-founders of ProWare and the technical expert in the office, Robert’s understanding of product materials and craftsmanship is unparalleled. He possesses an innate ability to comprehend every aspect of a product, from its design to its production process, making him an invaluable asset to the team.
Robert’s practical nature and love for making things set him apart. Whether it’s crafting handmade chopping boards, forging knives, or tinkering in his workshop, he approaches every project with precision, ingenuity, and a touch of his unique flair. Known for his resourcefulness, Robert is the go-to guy among his friends for fixing bikes, Landrovers, owning almost every tool imaginable, and being able to tackle most household repairs with ease.
Welcome to the ProWare Kitchen family, where every meal is a masterpiece waiting to be crafted.
Guide for use:
Avoid soaking wooden boards, as this may lead to warping. Instead, clean them with a mild detergent, then allow them to air dry by standing them upright. Vinegar is effective for disinfection, especially after cutting eggs or meat. Wiping the board with a lemon segment helps eliminate odors. For tough stains, sprinkle baking soda onto a sponge and gently scrub the affected area. We recommend regularly oiling your wooden chopping board to keep it well-maintained. Signs that your board needs oiling include dryness, dullness, and water absorption. Ensure a food-safe oil is used which is suitable for chopping boards to keep your board looking beautiful and to prolong its lifespan.
The team at ProWare first met Emma Britton at the Spirit of Christmas at London Olympia and were wowed by her beautiful and innovative designs. From glassware and mirrors to napkins and splashbacks, Emma’s collection has something for every home.
With individually crafted and bespoke creations, Emma’s products are sure to give any kitchen a beautiful finishing touch. Intrigued by how Emma got started, we sat down and asked her more about it…
1.Tell us more about yourself/brand?
I am a decorative glass designer, meaning I put pattern onto glass. I launched my business, Emma Britton Decorative Glass Designer, back in 2010, and came up with an idea of putting repeated pattern onto glass splashbacks that wasn’t available at the time. I had a background in textile design but had worked in the glass industry, so my niche came from the marriage of these two areas of expertise.
2. What makes your splashbacks so special?
They are original and very much designed to bring joy or to complete an interior space. I personally oversee every project from design, to making and fitting. Each home and customer is unique so I work with clients to realise what they would like and help to solve their design dilemmas. My glass splashbacks are pretty yet practical, designed to last, suitable to use behind all kinds of hobs and cookers. Customers can either choose from one of my collections or commission a bespoke design – we have different price points depending on your budget.
3. Talk about your signature design style…
My work has a strong British aesthetic, it’s bold, confident and often colourful with a hint of nostalgia, mostly floral, and always inspired by suburbia and the way we decorate our homes. I paint all my designs by hand. My pieces are always practical though, and designed with modern living and entertaining in mind. In my spare time I love to be a hostess and really enjoy decorating my Edwardian home.
4. You also design for glassware…tell us more
I’ve been designing patterns for glassware since 2015. I wanted to expand my offering and it felt like a natural synergy to the splashbacks as its still pattern on glass. During the pandemic we bought all our glassware decoration in-house, something I am incredibly proud of and now decorate everything in small batches in my Derbyshire studio. I launched new designs at this point; my pretty etched Silver Birch Collection with dainty, dappled leaves and it has really taken off. I think people like to use nice things everyday, it just elevates the everyday, from a nice glass of water to a pretty glass of wine on the sofa and with friends.
What is your favourite dish to cook at home?
I really like to make a vegetarian version using quorn mince of coochinando’s Pasta Al Forna. It takes about two hours to make, so I usually do it on a Saturday afternoon when I can relax and enjoy the cooking process. I make a huge dish, or two at a time, so I can freeze some portions and also enjoy it the next day when it tastes even better! https://coochinando.com/recipes/pasta-al-forno-oven-pasta-bake/
Present-buying on a budget can be challenging, which is why we’ve put together ProWare’s Guide to Gifts Under £40. Spoil the foodies in your life but don’t break the bank with these great ideas…
Looking for larger sets and bundles? We have a more extensive gift guide here so between the two you’re sure to find the perfect gift for the foodie in your life.
Comments Off on Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
You may have had hispi cabbage before, but have you had Charred Hispi Cabbage with a Hazelnut and Stilton Crumb? This recipe is the perfect example of how to jazz up a vegetable for a suitably festive side dish.
Cabbages are in season all year round in the UK so it’s even a great side dish to add to any roast dinner from January to December!
Written by Eliza
Serves: 4
Ingredientsfor Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
We also offer 24cm frying pans in the same range. Check out what we love most about this range here and don’t forget that if you buy a set of any two frying pans from this range, you can get 10% off!Buy now.
Cooking Methodfor our Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
Firstly, heat the oven to 200°C/180°C fan/gas 6.
Remove any damaged outer leaves from the cabbage and cut it into four to six wedges, but keeping the core intact so the leaves stay together.
Drizzle 1 tbsp of the oil over the wedges and massage into the leaves before sprinkling over a pinch of sea salt.
Add some oil to the non-stick frying pan and heat over medium heat until it’s hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, and then turn them over and cook on the other side for another 6-8 mins until they get a really good, dark brown crust.
Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
Meanwhile, heat the butter in the stainless steel interior frying pan. Fry the-hazelnuts and breadcrumbs for 2-3 mins until the hazelnuts smell nutty and the breadcrumbs toast.
Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage and dot with Stilton. Return to the oven for 5 mins until the Stilton has melted.
Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.
Yes, we know it’s a bold claim, but we really are bringing you the perfect roast potatoes. Rosemary really lifts any roast potato dish, but we recommend sourcing some fresh rosemary if you can (we’ve invested in a rosemary plant because they are so hardy!)
We all think we have the perfect roast potato recipe but, what’s great about this one, is that it’s vegetarian and vegan-friendly! So, if you don’t believe us, cook them up yourself and let us know what you think.
This recipe features our newest range, Stainless Steel Base, so find out what we love about it here and don’t forget to check out our other ranges too.
Cooking Methodfor our the Perfect Roast Potatoes
Heat the oven to 200°C/180°C fan/gas 6. Pour the oil into a large roasting tin and then put in the oven to heat up.
Peel the potatoes and chop them into large even chunks (about 5cm). Place in a large saucepan and cover with cold water. Season with a generous pinch of salt, and bring to the boil. Simmer for 4-5 minutes until the potatoes are just tender around the edges.
Once they are ready, you can drain them and return them to the pan. Cover with the lid and give the pan a good shake to rough up the edges (one of our favourite things about our Stainless Steel Base and Copper Base ranges is the vented, glass lids… you can see just how fluffy your potatoes are!)
Take the roasting tin of hot oil out of the oven, and then carefully transfer the potatoes one by one to the hot oil, and turn each one to coat it on all sides as you go.
Roast for 45-55 minutes, turning once or twice during cooking, then season with salt chopped rosemary and serve.
Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.
Cauliflower Cheese has to be one of the nation’s favourite dishes. This Whole Baked Cauliflower Cheese does not disappoint! It’s perfect for Christmas but is also a great accompaniment to a roast dinner all year round.
Part of the beauty of this recipe is that it showcases so many different parts of our ranges. Steam or par boil the cauliflower in one of our saucepans or our Stainless Steel Steamer, make the roux in one of our milk pans, and bake the dish in the oven in one of our frying pans, or sauté pan if you have a particularly large cauliflower! It’s also a straightforward and easy recipe so you can fit it in around the chaos of Christmas cooking.
Firstly, bring a large pan of salted water to the boil and then pull any large leaves off the cauliflower, but leave any smaller ones attached. Cook the cauliflower in the boiling water for 15 mins, and then drain and set aside.
Heat the oven to 180C/160C fan/gas mark 4.
Place the milk in a pan along with the half onion studded with cloves and the bay leaf and heat gently but do not boil.
Melt the butter in a sauce pan over a medium heat, and then stir in the flour and cook for 1-2 mins.
Gradually add the warm milk, stirring until you have a smooth sauce, and then mix in the mustard.
Next, add two-thirds of the cheese and whisk until the cheese has melted and season to taste with salt and white pepper.
Put the cauliflower in the middle of a deep baking dish (in the photos you can see our non-stick frying pan being used) and then pour over the cheese sauce before sprinkling with the remaining cheese. Finally, bake for 30-35 mins until it is golden brown and bubbling.
Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.
Chicken is such a versatile meat that it goes with an abundance of different flavours. One of our favourites is Roast Chicken with Clementines and its aromas are sure to get you in the Christmas spirit. The mustard, thyme, and fennel running through the dish lift the flavours and distinguish it from other Roast Chicken dishes. It really is perfect for the festive or winter period so get cooking it for yourself!
This recipe also (deservedly) puts the spotlight on our Stainless Steel Tri-Ply 35cm Roasting Pan. We love it because it’s suitable for all hob types, including induction. It is also oven safe up to 260°C. We are proud to offer a lifetime guarantee and know you will love it as much as we do so why not treat yourself?
Written by Eliza
Ingredientsfor Roast Chicken with Clementines
4 tbsp olive oil
100ml of Pernod
Juice of ½ an orange
Juice of ½ a lemon
2 tbsp grain mustard
3 tbsp honey
1 large onion, peeled with the root left intact and cut into wedges
1 medium fennel bulb cut into 6 wedges
3 sticks of celery
1.2 kg chicken
4 clementines, unpeeled and sliced horizontally into thick slices
We have four fantastic ranges and so see what we love about each of them here. If you’re looking for Christmas gift ideas, make sure to check out our Gift Guide because it’s always nice to treat yourself or a foodie loved one.
Cooking Methodfor Roast Chicken with Clementines
Firstly, in a mixing bowl whisk the olive oil, Pernod, orange juice, lemon juice, mustard and honey and then season generously with salt and black pepper.
Pour the mixture over the chicken and leave it for a couple of hours to let the flavours develop.
Preheat the oven to 220°C/gas mark 7.
In a Stainless Steel Tri-Ply Roasting Pan, place the celery sticks in the middle and then sit the chicken on top. Next, place the remaining vegetables around it and sprinkle with fennel seeds and any marinade around the chicken.
Bake for 15 minutes and then lower the heat to 190°C and cook for 45 minutes, until the chicken is golden and cooked through. Once it is, you can remove it from the oven.
Lift the chicken, fennel and clementines from the tray and then arrange them on a serving plate before covering to keep warm.
If you wish to reduce the sauce, then pour it into a ProWare saucepan and bring it to the boil.
Simmer until the sauce is reduced by a third, so you are left with about 80ml. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.
Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.
