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.
Comments Off on Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers
BBQ Explorers are back with their latest BBQ recipe… risotto! If you’ve never cooked a risotto on the BBQ then what are you waiting for? Be guided through this Smoked Mackerel, Spinach and Pea Risotto by BBQ Explorers. Mackerel can be substituted for other smoked fish to suit your tastes and risotto is also a great recipe for batch cooking!
“Risotto is such a versatile dish and can be customised with various ingredients. This recipe is an autumnal family favourite in our house and can be cooked on a bbq or in your kitchen.
It’s delicious, packed with flavour and easy to make. The Proware Kitchen Stainless Steel Tri-Ply Sauté Pan is ideal for creating this tasty dish in an outdoor cooking environment.”
Neal Ashford, BBQ Explorers
Serves: 4
Ingredientsfor the Smoked Mackerel, Spinach and Pea Risotto
Heat the butter in the sauté pan and then fry the onions for five minutes until softened. Stir in the risotto rice and mix with the butter for a couple of minutes before adding the white wine. Keep stirring until most of the alcohol has disappeared.
Add about half a litre of the fish stock to the pan and then let it gently simmer for 15 minutes. Add the next half litre and season with salt and pepper before adding the remainder of the stock.
When most of the stock has been absorbed by the rice, add the peas and cook them for a few minutes.
Peel the skin away from the mackerel and tear it into pieces. Then, add the mackerel to the risotto and cook it for a couple of minutes.
Finally, add the spinach and let it wilt a bit before taking it off the bbq.
Serve immediately, garnish with the spring onions and add parmesan cheese if you think it needs additional flavour.
Enjoy this fantastic recipe and check out BBQ Explorers’ other recipes on our website because there is something for every occasion! If you liked their Smoked Mackerel, Spinach and Pea Risotto, make sure take a look at the paella!
Lacking weeknight motivation to cook up a healthy meal? Jump on the batch cooking bandwagon! Batch cooking is a method of preparing and cooking larger quantities of food at once, storing portions for future consumption. Here are 10 reasons and recipes to batch cook…
1. Time-efficiency
BeforeDuringTa da!
Batch cooking allows you to make the most of your time in the kitchen. By preparing multiple meals at once, you can save time on meal prep during busy weekdays. It’s especially helpful for those with hectic schedules, as they can cook once and have ready-to-eat meals for several days.
This BBQ Explorers Scottish Ale and Beef Chilli is the perfect batch cook. Make the most of a wonderful weekend BBQ by bulking up the ingredients so you can enjoy the dish again and again throughout the week!
2. Cost-effectiveness
Buying ingredients in bulk can often be more economical, as you can take advantage of discounts and reduce food waste. Additionally, cooking larger quantities can be more energy-efficient than preparing multiple smaller meals.
Ren Behan’s Turkey and Leek Meatballs with Tomato Tagliatelle
Ren Behan’s Turkey and Leek Meatballs with Tomato Tagliatelle is also a fab way to get kids involved in the kitchen and jumping on the batch cooking bandwagon too! Grating the cheese, or rolling the meatballs into fun shapes are both great activities for little chefs.
If you want to try another variation of meatballs, try our Swedish Meatballs too.
3. Convenience
Having pre-cooked meals on hand makes it easy to grab a healthy option when you’re busy or too tired to cook. This can prevent you from resorting to less healthy, fast-food options or skipping meals altogether.
Batch cooking isn’t just for whole meals; you can also bulk up side dishes! Maybe you want to cook up your protein from fresh but don’t have time to make a whole meal. Then why not consider batch cooking side dishes too!
Try our Sprouting Brocolli Gratin, a tasty alternative to Cauliflower Cheese! This serves 4-6 as a side dish so just double or triple the recipe as you need to. With a prep time of 5 minutes and a cooking time of 10-15 minutes, it’s also the epitome of convenient!
4. Healthier choices
Batch cooking enables you to plan and control your meals better. By preparing your own dishes, you can choose healthier ingredients, control portion sizes, and avoid added preservatives or unhealthy additives often found in pre-packaged foods. This Ultimate Chia Seed Pudding is full of antioxidants, omega 3, calcium, protein and fibre. You can soak the seeds overnight and make batches of the pudding in mason jars or bowls with different toppings! Check out our favourites below…
5. A souper way to reduce stress
Knowing that you have meals already prepared can alleviate mealtime stress and the pressure of having to figure out what to cook each day. This can be especially helpful for parents, students, or anyone with a busy lifestyle.
Cullen SkinkJerusalem Artichoke, Wild Mushroom and Truffle SoupRoasted pumpkin soup
There are many fantastic things about soup… for one, it’s a great way to use up your off cuts, it’s also easy to bulk up and batch cook, or freeze for another day. Soup is a light weeknight meal and you will find lots of great recipes on our website for soups to suit all seasons.
6. Portion control
By dividing your batch-cooked meals into individual portions, you can avoid overeating and maintain better control over your calorie-intake. So, if you want to cook up something higher in calories and more filling, like this Shin Beef Stew with Dumplings, then batch cooking can help you control your portion sizes. A great slow-cook dish, it’s very low maintenance too!
7. Customization
Batch cooking allows you to tailor meals to your specific dietary preferences and nutritional needs. It’s easier to accommodate dietary restrictions or food allergies when you cook at home.
2016 Masterchef Champion Jane Devonshire has created some wonderful gluten free recipes for us. If you find it challenging to come up with a variety of gluten free recipes then definitely check out Jane’s recipes on our website. These recipes are all easy to whip up, with minimal effort, and easy to batch cook!
Preparing one large batch of food usually means fewer dishes and kitchen cleanup than if you were to cook different meals every day. We recommend immediately handwashing and towel drying frying pans and milk pans with non-stick coating but all our other saucepans are dishwasher safe and have a lifetime guarantee. Regular batch cooking means you might even use the dishwasher less and save energy!
Batch cooking doesn’t mean eating the same meal for days on end. You can batch cook different recipes, freeze some for later, and mix and match meals to keep things interesting. Why not try something different? Perhaps you love curries but want to change things up. We have lots of exciting curry recipes from our collaborators but here are three to get you started… click the links at the bottom of each photo for the recipe.
Batch cooking can foster a sense of community and family bonding when shared with others. You can cook together with family or friends, share dishes with neighbours, or donate excess food to those in need. After a trip to Texas, we threw a Texas-inspired Hog Roast. Cooking so much meat in one go meant that we had lots left over, and so did our families and friends.
We love this Traditional Scottish Cullen Skink recipe. One of the favourites among the ProWare staff of all our 6 nations Rugby recipes, this hearty Scottish soup will surely be enjoyed by all. This soup is very similar to an American/Canadian chowder but has a more smokier taste to it.
When making this recipe it’s best to use un-dyed fish, in fact you can also substitute any smoked fish you wish! A yellow looking dyed haddock is available at most supermarkets but the colour comes from a dye rather than the smoking process. You can find un-dyed smoked haddock at Waitrose, Ocado or a fish monger, it is kiln smoked rather than ‘liquid smoked’.
Cullen skink is very simple with only a few ingredients and as such we were very pleased with the delicious result. There isn’t even garlic in it and I love garlic! It’s definitely not lacking without it.
Our 26cm Copper Base Sauté Pan is the perfect pan for poaching the haddock in this recipe. It has a larger capacity than it’s Copper Tri-ply equivalent, glass lid so you can see exactly when it starts to boil as well as having much deeper sides therefore enabling you to poach the large portion of haddock in one go.
You also don’t need to eat a large bowl of it as it’s very filling and we like that it’s not too rich at the same time too. Enjoy!
Lay the fish in the sauté pan and cover with milk. Add the bay leaf, cover and gently bring to the boil. Once the milk has boiled, the fish should be cooked. Remove a piece of fish to test, it should easily flake. Then remove the rest of the fish from the pan and set aside to cool.
Place the stockpot/saucepan over a low to medium heat and melt the butter. Add the onion and leek then sweat the vegetables with the lid on without browning them for about 10 minutes.
Once softened, add the potato and stir to coat with butter. Pour in 700ml of the haddock cooking liquid, 250ml of water and add the bay leaf. Bring to a simmer and cook until the potato is tender.
While the potato is cooking, flake the haddock into bite sized pieces removing any skin and bones as you go.
Once the potato is tender use your slotted spoon to remove about 1/3 of the potato and leek mixture and set to one side in a bowl.
Discard the bay leaf and mash the remaining potatoes in the pan until the soup has thickened to your liking. Now add 3/4 of the haddock to the saucepan and return the un-mashed potatoes, onions and leeks.
Give your saute pan a quick rinse out and heat some oil/butter in the bottom of the pan to a high heat and quickly fry the remaining haddock until slightly crisp on the edges.
Season the soup to taste with salt and freshly ground pepper. Top each bowl with the crispy haddock mixture, a sprinkling of chives and enjoy with a slice of sourdough bread.
Comments Off on Sumac Baked Feta with Crispy Chickpeas and Harissa Yoghurt from Eat with Beder
We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe is from Eat with Beder and is by Julie Bentley. You can find out more on their website here.
Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention.
Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.
We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.
Find out which one of our ranges might suit you best, by checking out what we love about each of them here.
Add the paprika, oregano, rosemary, 1 teaspoon of sumac and a pinch of salt.
Mix well until everything is coated in the spices before drizzling in olive oil, then mix again until it’s all coated in the oil.
Place the feta on top of the vegetables in the dish. Drizzle it with olive oil and season with the remaining sumac and a pinch of salt.
Cook the whole dish in the preheated oven for 25-30 minutes until the vegetables are cooked through and crispy on the outside.
For the Harissa Yoghurt
Mix the yoghurt with the harissa, lemon juice and a pinch of salt in a small bowl.
To serve
Once the feta and chickpea mixture has finished baking, transfer the dish from the oven to the table and serve up with some extra parsley and pine nuts sprinkled on top, and the harissa yoghurt on the side.
Our Stainless Steel Tri-Ply Sauté was perfect for this dish!
Comments Off on Crispy Chicken and Coconut Noodles from Eat with Beder
We have recently teamed up with the amazing charity Beder to raise more awareness around mental health and the benefits home cooking can have on it. This recipe for Crispy Chicken and Coconut Noodles from Eat with Beder is from Eat with Beder and is by television personality, Denise Welch.
Beder was created in memory of Beder Mirjan who sadly took his own life aged 18 on 7th April 2017. The charity continues to do amazing work raising awareness about the importance of mental health and suicide prevention. You can find out more on their website here.
Eat with Beder is perfect for any home cook because it is filled with a diverse range of easy-to-follow recipes covering all occasions. Through quotes with its collaborators, it raises awareness about mental health and suicide prevention through the power of food.
We recently launched two Beder Bundles so you can now purchase either Eat with Beder and your choice of ProWare Sauté Pan here, or From Beder’s Kitchen and your choice of ProWare Sauté Pan here.
Find out which one of our ranges might suit you best, by checking out what we love about each of them here.
Put the oil into a Copper Tri-Ply 20cm Saucepan over a medium heat and add the garlic, spring onions and ginger. Fry for 1-2 minutes until fragrant and starting to soften.
Add in the tomato paste and gochugaru or chilli flakes and cook for 30 seconds.
Pour in the coconut milk, soy sauce and 250ml of boiling water and stir to combine, then take off the heat and set aside until needed.
For the crispy chicken
Put the chicken breasts between two sheets of parchment and bash with a rolling pin to flatten until they are an even 1-2cm thickness.
Put the flour, egg and breadcrumbs into 3 seperate bowls.
Season the chicken breasts with salt and then dip them into the flour, then the beaten egg and finally the breadcrumbs until fully coated.
Heat the oil in a Copper Tri-Ply 24cm Sauté Pan and fry the breadcrumbed chicken for 5-6 minutes on either side until golden brown and cooked through.
For the noodles
Once the chicken is almost cooked, bring the coconut milk broth you made earlier to the boil and then turn the heat down to a simmer.
Add the pak choi and ramen, then cover and simmer for 3-4 minutes, stirring occasionally until the pak choi is soft but still has a bite and the ramen is cooked.
To serve
Slice the crispy chicken diagonally into strips.
Ladle the ramen noodles, pak choi and broth into bowls, place the chicken on top and finish with your desired toppings such as soft-boiled eggs and spring onions.
Sprinkle over some sesame seeds and chilli flakes, then drizzle with chilli oil if you like.
Comments Off on Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup
Ready to go in 30 minutes, this dessert is versatile, punchy, and will leave you wanting more! Low maintenance, with a simmer time of 25 minutes, this Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup can be adapted to suit your tastes. We love cinnamon, cardamom and nutmeg, but why not add bananas or dessicated coconut? Great for a post Sunday Roast dessert, or a weeknight treat, cook it up now!
We used whole milk and double cream but you could make it vegan with nut or oat milk and vegan cream! The double cream is also optional so leave it out for a healthier alternative!
We used our Stainless Steel Base Milk Pan for this recipe. Check out all the things we love about the range here.
You’ll really feel like spring has sprung with this delicious dish!
Place the milk in a medium saucepan and add the rice, sugar and cinnamon stick, spices and vanilla essence and salt. Bring to the boil, then reduce to a low, gentle simmer stirring regularly for 25 mins or until the rice has absorbed most of the milk.
Take off the heat, remove the cinnamon stick and stir in the double cream
Garnish with the pistachios, dried rose petals, raspberries and grate over the orange zest. Drizzle over the date syrup
If you add your own toppings, we’d love to hear about the changes you make. Get in touch on our social media pages!
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.
“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!”
“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.”
“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.”
“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!”
“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.”
“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
waitrose.com“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!”
“Eggs are a great source of protein, adding to pasta, noodles, or scrambling and putting in a wrap or having with toast. Avocadoes are also a great fresh essential. They are fab with eggs, as a snack, or addition to almost any dish.”
“These are always in my cupboard, come summer or winter! They’re so versatile – I bake them with tuna mayo and cheese in the winter, or chop them up and roast them in my ProWare Stainless Steel Tri-Ply Roasting Pan in the summer with whole cloves of garlic and mediterranean veg.”
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.
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.
“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?”
“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.”
“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.”
“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.”
“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!”
“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.”
“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.”
“Udon noodles are such an easy versatile ingredient. You can fry them in a simple sauce with soy, sesame oil and peanut butter or in a simple stock topped with steamed baby corn/pak choy and a hard boiled egg for a quick and easy meal.”
Eliza – Couscous
tesco.com
“If you want to bulk up a salad, or add a small amount of carbs to a meal, couscous is perfect! It takes on the flavour of whatever you spice it with. I love to serve it with good quality olive oil, salt and pepper alongside a salad or piece of fish for a really healthy lunch! It’s also really quick – I pour boiling water and olive oil over a bowl of couscous and it’s ready in 5 minutes.”
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.
Get a free 24cm Non-Stick Copper Base frying pan when you purchase both a 16cm and 20cm copper-base saucepan!
