Tag Archive: Christmas

  1. From cookware to chopping boards

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    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.


    Craftmanship

    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.

  2. Emma Britton Q&A

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    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/

    See more of Emma’s splashbacks and glassware at: www.emmabritton.net


  3. ProWare’s Guide to Gifts Under £40

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    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…


    Shop gifts under £40

    Set of 2 Tea Towels: £20.00

    Copper Tri-ply Mini Frying Pan: £25.00

    Copper Tri-ply Mini Pan: £28.00

    Copper Tri-ply Mini Casserole: £34.00

    Mini Cast Iron Casserole: £22.00 or for 2 £39.00

    Salt Apron: £18.99

    Alchemist Cocktail Book: £14.00 or

    in a set with a Copper Tri-ply Mini Pan £39.00

    Stainless Steel Multi-steamer: £22.00

    Large Jute Tote Bag: £4

    Silver plated mini ladle: £20.00

    Stainless steel tri-ply 9cm mini pan: £24.00

    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 your foodie loved on!

  4. Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

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    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

    Ingredients for Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    • 1 large hispi, pointed or sweetheart, cabbage
    • 1½ tbsp olive oil
    • 1 red chilli, deseeded and finely chopped
    • 60g hazelnuts, blanched and chopped
    • 25g butter
    • 40g breadcrumbs
    • 1 1/2 tbsp finely chopped parsley
    • 50g stilton

    Equipment

    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 Method for our Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    1. Firstly, heat the oven to 200°C/180°C fan/gas 6.
    2. 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.
    3. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves before sprinkling over a pinch of sea salt.
    4. 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.
    5. 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.
    6. 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.
    7. 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.

  5. The Perfect Roast Potatoes

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    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.

    Written by Eliza


    Serves: 8
    Prep time: 10-15 minutes
    Cooking time: 45-55 minutes

    Ingredients for the Perfect Roast Potatoes

    • 75ml sunflower oil
    • 2kg floury potatoes, maris piper work well
    • 2 tbsp finely chopped rosemary
    • Good pinch of sea salt

    Equipment

    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 Method for our the Perfect Roast Potatoes

    1. 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.
    2. 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.
    3. 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!)
    4. 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.
    5. 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.

  6. Whole Baked Cauliflower Cheese

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    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.

    Written by Eliza


    Serves: 6
    Prep time: 5 minutes
    Cooking time: 50 minutes

    Ingredients for Whole Baked Cauliflower Cheese

    • 1 large cauliflower (about 1kg)
    • 600ml whole milk
    • ½ onion
    • 6 cloves
    • 1 bay leaf
    • 50g unsalted butter
    • 50g plain flour
    • 2 tsp English mustard
    • 170g mature cheddar
    • Pinch of salt and white pepper

    Equipment

    This recipe features our newest range, Stainless Steel Base so find out what we love about it here.



    Cooking Method for our Whole Baked Cauliflower Cheese

    1. 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.
    2. Heat the oven to 180C/160C fan/gas mark 4.
    3. 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.
    4. Melt the butter in a sauce pan over a medium heat, and then stir in the flour and cook for 1-2 mins.
    5. Gradually add the warm milk, stirring until you have a smooth sauce, and then mix in the mustard.
    6. Next, add two-thirds of the cheese and whisk until the cheese has melted and season to taste with salt and white pepper.
    7. 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.

  7. Roast Chicken with Clementines

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    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


    Ingredients for 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
    • 1 tbsp thyme leaves
    • 2 tsp fennel seeds
    • Chopped flat-leaf parsley, to serve
    • Salt and black pepper

    Equipment

    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 Method for Roast Chicken with Clementines

    1. 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.
    2. Pour the mixture over the chicken and leave it for a couple of hours to let the flavours develop.
    3. Preheat the oven to 220°C/gas mark 7.  
    4. 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.
    5. 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.
    6. Lift the chicken, fennel and clementines from the tray and then arrange them on a serving plate before covering to keep warm.
    7. If you wish to reduce the sauce, then pour it into a ProWare saucepan and bring it to the boil.
    8. 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.

  8. Upcoming Foodie Events: Winter Edition

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    Winter is a time of culinary delight. With Game Season, Bonfire Night, Thanskgiving and Christmas, winter is the perfect time to head to a foodie festival! That’s why we’re bringing you a list of upcoming foodie events: winter edition. We have stalls at Spirit of Christmas, Living North and BBC Good Food festivals and we can’t wait to meet as many new and existing customers as possible so read on for more details!


    Spirit of London (30 October – 5 November)

    Lighting up London’s Olympia is the Spirit of London Christmas fair. This is one of our favourite events of the year because it really gets you into the festive spirit. Spirit of Christmas have a great blog about ProWare up on their website here so go and have a read!

    As well as visiting us at stall Q42 in the Grand Hall Ground, you can explore 700 ethical independent brands and designer-makers, curated in partnership with House & Garden, so there’s something for everyone.

    Shop food and eat food in equal measure with award-winning artisans and producers nestled alongside Louis Roederer bars and a BRAND NEW José Pizarro at Spirit of Christmas Restaurant.

    We will be selling all our ranges so come on down and treat yourself or a foodie loved one to the perfect christmas cookware gift!

    Upcoming foodie events: winter edition
    Copper Tri-Ply, Copper Base, Stainless Steel Tri-Ply and Stainless Steel Base ranges will all be available

    Getting there: Olympia London is located at

    Hammersmith Road
    London
    W14 8UX

    Kensington (Olympia) has a dedicated rail station located directly beside the venue, and is also served by London Overground and National Rail services, and a limited service on the District line from Earl’s Court. If the trains don’t align then you can easily walk from nearby stations as it’s a 0.5 mile walk from West Kensington on the district line or a 0.5 mile walk from Baron’s Court on the Piccadilly Line.

    Tickets: Day tickets from £22. Book here.


    Living North: Yorkshire Christmas Fair (9 – 12 November)

    Taking over York Racecourse is the Living North Yorkshire Christmas Fair at York Racecourse. We’re delighted to have a stand at the biggest seasonal event in the North and cannot wait to get into the festive spirit with new and existing customers so make sure you come and see us at stand EG3.

    From local, artisan producers to homewares and fashion retailers, there’s something for everyone at this larger than life event! All four days of the event also promise fantastic chef demonstrations so whichever day you go, you’re in for a treat.

    Getting there: York Racecourse is located at

    York Racecourse
    Racecourse Road, Knavesmire Road, York

    Tickets:

    Early Bird Discounted Tickets: £7
    Concessions: £6

    Booking fees apply. Book here.

    Early bird discounted tickets are available until Midnight on 8 November. After this, tickets will be available to buy on the door at £9 each and concessions are also available.

    Check out our minis here and see them at any of the festivals!


    BBC Good Food Show (23 – 26 November)

    Wrapping up our upcoming foodie events: winter edition is the BBC Good Food Show at the NEC in Birmingham. It promises to be a culinary cracker, with star guests already announced. These include The Hairy Bikers, Nadiya Hussein, Michel Roux, James Martin and Gennaro Contaldo so don’t miss them! Also make sure you hit the BBC Good Food Restaurant and star book signings alongside all your Christmas shopping stops.

    Come and visit us at stand Q32 for all your Christmas culinary needs, or to chat all things pots and pans.

    Getting there: The NEC’s address is

    NEC Birmingham, B40 1NT

    It is also connected to Birmingham International Station by a covered walkway so couldn’t be easier.

    Tickets: General admission from £25. Book here.

    And with that, Christmas stockings for the foodies in your life are sorted! If you’re looking for bigger gifts or gift bundles, then head over to our Christmas Gift Guide here and also keep an eye on our social media for any upcoming promotions or offers.

  9. ProWare’s Chrismas Gift Guide

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    Christmas is a time of culinary delight! From homemade mince pies and family Christmas cake recipes to the mouth-watering smell of roast turkey, there’s no denying that Christmas is the foodie gift that keeps on giving. With all this cooking going on, we’ve put together ProWare’s Chrismas Gift Guide to help you treat the foodies in your life.


    ProWare’s Christmas Gift Guide to main presents…

    Large gift sets

    Set of 6

    Proware's Christmas Gift Guide

    All our ranges come in larger sets. Copper Tri-Ply (pictured), Copper Base, and Stainless Steel Tri-Ply come in sets of 6 and Stainless Steel Base in a set of 5.

    These fantastic sets are the perfect bundle for setting up any home or professional chef for success. They all include 3x saucepans (16cm, 18cm, 20cm), and a 14cm milk pan and are completed by a variation of non-stick frying pans, stockpots, or saute pans.

    RRP: from £208.00 Buy here

    Set of 3

    Proware Christmas Gift Guide

    Within each of our four ranges we offer a set of 16cm, 18cm, and 20cm saucepans. Our sets of 3 give you a saucepan for every occasion.

    We have designed the handles specifically so that the pans nest within each other for stylish and efficient storage

    If you’re not sure which range is right for you, check out what we love about each of them here.

    RRP: from £135.00 Buy here


    Stainless Steel Tri-Ply Roaster

    ProWare's Christmas Gift Guide - woman putting roasting pan into the oven
    Our Roasting Pan is a Christmas must-have!

    If you’re anything like us, Christmas reminds you how much you love your roaster. So why not treat a foodie loved one to the same joy?

    Brad Carter, Chef/Owner at Michelin-starred Carters of Moseley loves using our roaster at home on Sundays… if that isn’t enough of an endorsement, we don’t know what is!

    RRP: from £64.00 Buy here


    Stainless Steel Tri-Ply Set of 2 Frying Pans

    One of our favourite Christmas gift bundles is a set of stainless steel tri-ply frying pans. Choose your combination from any of our stainless steel interior or non-stick 20cm, 24cm or 28cm frying pans for 10% off the total.

    Our frying pans are highly versatile with a wonderful, even heat distribution. They are worth their weight in gold at Christmas, perfect for prepping your Cauliflower Cheese on the hob and finishing it in the oven. Doesn’t it look divine?

    RRP: from £70.20 Buy here


    ProWare’s Christmas Gift Guide to Mini Cookware

    A firm favourite with Michelin starred chefs, our mini saucepans, frying pans and casserole dishes are really versatile and a key feature of ProWare’s Chrismas Gift Guide.

    They’re perfect for cooking and serving: cooking jus, sauces, delicate veg, and serving soups, sides, and individual portions. They’re showstoppers in professional kitchens so why shouldn’t they be showstoppers in yours, or your loved one’s?

    RRP: individual items from £20.00

    Shop for them here.

    Mini Gift Set

    This gift set really is the perfect stocking filler. With a gorgeous ladle – made from stainless steel and plated in Sheffield – and one of our versatile mini pans (seen in action above) this gift set is a must-have stocking filler for any foodie!

    RRP: £32.00 Buy here

    ProWare's Chrismas Gift Guide

    Ladle

    Made from stainless steel and silver-plated in Sheffield, this ladle is a great addition to any kitchen or table. It’s part of our mini gift set (above) but also makes a brilliant present on its own. If you’re travelling light this Christmas, then it makes for the perfect portable stocking filler!

    RRP: £20.00 Buy here

    Mini pan gift sets

    We have large and small mini copper tri-ply gift sets, both coming with a beautiful ProWare tote bag so there’s something for every budget.  

    Large copper tri-ply gift set

    The large set comes with a copper tri-ply mini casserole, saucepan, frying pan, and silver plated ladle plus ProWare tote bag.

    RRP £90.00 Buy here

    Small copper tri-ply gift set

    The small gift set comes with the copper tri-ply saucepan and silver-plated ladle, plus ProWare tote bag.

    RRP £43.00 Buy here

    Cast-iron casserole gift set

    These stylish and versatile mini casseroles are crafted from hard-wearing cast iron, suitable for all hobs types. They are perfect for making individual portions of oven baked dishes. Also comes with ProWare tote bag.

    RRP: £38.00 Buy here


    ProWare’s Christmas Gift Guide to Cookbooks

    Cookbooks make super stocking fillers and they’re first up on ProWare’s Christmas Gift Guide.

    We all know someone who is rarely out of the kitchen, always keen to host a dinner party. So here’s the perfect gift for those adventurous chefs! Time to while away those cold January nights cooking up a culinary storm…

    How to Cook Meat Properly

    Michelin starred chef Paul Foster’s latest cookbook Salt: How to Cook Meat Properly is a fantastic buy for any meat-lovers with plenty of winter warmers, summer sizzlers, and autumn game recipes.

    RRP: £40.00 Buy here

    This book comes as a bundle… see below!

    ProWare's Chrismas Gift Guide

    The Alchemist’s Cocktail Book

    For the friends who love to host, this might be the perfect stocking filler. No dinner party is complete without a cocktail or mocktail to kick things off and this little book of wonders has cocktail recipes to suit every tastes.

    RRP: £14.00 Buy here

    This book comes as a bundle… see below!

    ProWare's Chrismas Gift Guide

    Beder UK was set up in memory of Beder Mirjan who took the unexpected decision to take his own life in April 2017. His family describe him as having an “infectious laugh” and being “gentle, caring, and kind natured.” The charity are doing amazing work in deconstructing the stigma surrounding mental health awareness and suicide prevention.

    Eat With Beder

    Eat with Beder features a unique collection of recipes and reflections from inspirational individuals across many industries. From Joanna Lumley to Dame Kelly Holmes, it gives an invaluable insight into how mental health affects us all, and how cooking can help.

    ProWare's Chrismas Gift Guide

    RRP: £24.99 Buy here

    From Beder’s Kitchen

    From Beder’s Kitchen brings together 90 recipes from foodies all over the world. We especially love that each chapter has a theme, like Start Your Day the Right Way or Fast Food (but not as you know it). Our favourite recipe is the Korean-Style Pork Tenderloin.

    ProWare's Chrismas Gift Guide

    RRP: £22.00 Buy here

    Upgrade from stocking filler to gift bundle…

    All of these wonderful books can come as part of a gift bundle!

    How to Cook Meat Properly

    How To Cook Meat Properly comes with an embroidered apron from Paul’s Michelin starred restaurant Salt and a best-selling ProWare pan. Saucepan, frying pan, sauté pan… the choice is yours!

    RRP: from £97 (cookbook, apron, best-selling pan)

    Salt apron and book

    The Alchemist’s Cocktail Book

    The Alchemist love using our Copper Tri-Ply 9cm mini pan to whip up flaming good cocktails. Whilst we don’t recommend you try this at home, we do offer one of our fab little pans with the cocktail book for a cracking Christmas bundle!

    RRP: £36.00 Buy here

    The ‘Beder’ Bundle

    If you’re gifting these wonderful books, it would be remiss not to gift a pan too! That’s why we have our Beder Bundles.

    Choose from any of our sauté pans and either Eat With Beder or From Beder’s Kitchen.

    RRP: £121.00 Buy here & here


    And with that, Christmas stockings for the foodies in your life are sorted! If you’re looking for bigger gifts or gift bundles, head over to our online shop here.

  10. Roasted Pheasant Crown Warm Chestnut, Sprout & Bacon Salad, Cranberry Ketchup by Paul Foster

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    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 restaurants  Le Manoir aux Quat’ Saisons and  L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.

    Ingredients

    For the Roasted Pheasant Crown

    • 1 pheasant, prepared to the crown
    • 150g salted butter
    • 2 cloves garlic, lightly crushed
    • 6 sprigs thyme
    • 100g smoked streaky bacon, cut into 2cm chunks

    For the Sprout and Bacon Salad

    • 200g sprouts, broken down into individual leaves
    • 200g chestnuts, steamed and peeled
    • 2 tsp Dijon mustard
    • 20g cider vinegar
    • 100g sunflower oil

    For the Cranberry Ketchup

    • 250g fresh cranberries
    • 150g light brown sugar
    • 75g balsamic vinegar

    Method

    Sprout and Bacon Salad:

    1. Discard the first few outer leaves of the sprouts and separate the next layer of leaves. Once you get to the inner of the sprout, where it becomes tight, finely shred and keep to add at the last minute.
    2. Bring a large pan of water to the boil and season with salt. Once the water is rapidly boiling, carefully drop in the sprout leaves and allow to cook for 1 minute.
    3. Drain from the water and plunge into ice water to stop the cooking.
    4. Once cooled, drain off and place onto a towel to dry.
    5. Cut the chestnuts into quarters and keep in a separate bowl.
    6. Mix the Dijon mustard together with the vinegar and oil to create a light vinaigrette dressing. Keep to one side

    Roasted Pheasant Crown:

    1. Pre-heat your oven to 160°C.
    2. Heat a thickbased frying pan and drizzle with oil, season the pheasant with salt and colour all over the breast.
    3. Add the butter, thyme and garlic and start to baste when it starts foaming.
    4. Sit the bird up in the pan and cook in the oven for 8-10 minutes or until the thick part of the breast reaches 55°C.
    5. Remove the bird from the pan and rest in a warm area for 10-15 minutes.
    6. Take the garlic and thyme out of the frying pan and return to a medium heat.
    7. Add the bacon and begin to fry to a deep, golden-brown colour.
    8. Once the bacon has fried and is becoming crispy, add the chestnuts and fry for 1 more minute.
    9. Add the sprouts (both the blanched leaves and the shredded inners) and cook for a further 1 minute.
    10. Remove from the heat and dress generously with the vinaigrette and season well.

    Cranberry Ketchup:

    1. Combine all ingredients in the pan and add a small splash of water.
    2. Cover with a lid or clingfilm and bring to the boil.
    3. Remove the lid and allow to cool down and start to slightly caramelise.
    4. Blitz to a smooth purée and season.
    5. Allow to chill before use.

    TO FINISH:

    1. Check the seasoning of the salad and spoon around a large bowl.
    2. Use a sharp knife to cut along each side of the breast bone of the pheasant.
    3. Carefully work your way down to remove the breast as one.
    4. Season with sea salt and place on top of the sprouts.
    5. Finish with a large spoon of the cranberry ketchup