cookware - ProWare Kitchen

One-Pan Mexican Chicken and Rice by BBQ Explorers

December 17, 2025 10:56 am Leave a Comment

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

BBQ Explorers One-Pot Mexican Chicken and Rice

Serves 4

Ingredients

4 chicken thighs (bone in and with skin)

200ml rapeseed oil

Spice Mix

2 tsp onion granules

2 tsp garlic powder

2 tsp smoked paprika

2 tsp ground cumin

2 tsp salt crystals

1 tsp cayenne pepper

1 tsp black pepper

Mexican Rice

1 chopped onion

2 finely chopped garlic cloves

1 chopped red pepper

1 chopped yellow pepper

300g long grain rice

400ml chicken stock

250g tomato passata

165g sweetcorn (small tin)

400g black beans (tin) rinsed and drained

Garnish

1 lime

Coriander

Method

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

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

Marinate the chicken thighs for at least two hours.

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

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

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

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

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

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

ProWare’s Christmas Gift Guide

November 20, 2025 1:57 pm Leave a Comment

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.

Introducing our newest pan our stainless steel tri-ply Chef’s Pan

A ProWare Kitchen Stainless Steel Tri-Ply Chef’s Pan makes a fantastic Christmas gift for anyone who loves to cook—or wants to start! With its durable tri-ply construction, this pan ensures even heat distribution for precise cooking, whether sautéing, simmering, or searing. Its sleek stainless steel finish adds a touch of professional style to any kitchen, while the versatile design works on all hobs, including induction. A high-quality chef’s pan like this elevates everyday meals and inspires culinary creativity, making it a thoughtful, long-lasting gift that shows you care about both flavor and function.

RRP: £78.00 Buy here

Stainless Steel Tri-Ply Roaster

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 £82.00 Buy here

Hand-Crafted Chopping Boards

Craftsmanship is key in cooking, and at ProWare Kitchen, we blend art with functionality, knowing that great tools are essential for great cooking. This Christmas, our hand-crafted chopping boards, made by Robert, our ProWare co-founder would make any home cooks day. These beautiful, practical boards are the perfect gift for the food enthusiast in your life, showcasing Robert’s skill and enhancing the cooking experience. Each board is unique, so don’t delay, because when they’re gone, they’re gone!

RRP: From £200 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 £21.00

Shop for them here.

Large gift sets

Set of 6

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

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

Mini pan gift sets

Check out our mini gift sets, both coming with a beautiful ProWare tote bag so there’s something for every budget.

Mini Stainless Steel tri-ply gift set

The small gift set comes with two induction-compatible 9cm mini stainless steel tri-ply pans plus a ProWare tote bag. They would make the perfect little gift for any cooking enthusiast.

RRP £48.00 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: £42.00 Buy here

Whether you’re shopping for a passionate home chef or someone just starting their culinary journey, ProWare Kitchen has the ideal gift to make their Christmas truly memorable.

And with that, happy shopping!

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

12:39 pm Leave a Comment

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

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

Serves 2

Prep Time: 30 minutes

Cook Time: 6-10 hours

Ingredients

200g grated Gruyere cheese

250g grated Emmental cheese

200ml dry white wine

1 garlic clove

1 tsp cornflower

1 tsp fresh lemon juice

1tbs gin

A pinch of white pepper

2 pink lady apples, sliced

2 Cumberland sausages cut into small chunks

Method

Set your BBQ up for two-zone cooking.

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

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

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

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

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

Season with a pinch of white pepper.

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

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

October 31, 2025 11:10 am Leave a Comment

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

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

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

Serves 4

Prep Time: 30 minutes

Cook Time: 6-10 hours

Ingredients

Pork:

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

For the rub:

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

For the glaze:

1 tbsp runny honey
1 tbsp wholegrain mustard

To serve:

Your favourite roasted or seasonal vegetables

Optional:

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

Equipment

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

Cooking Method

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

Pheasant Curry

October 14, 2025 3:20 pm Leave a Comment

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

Prepared using the ProWare Kitchen range:

Stainless Steel Tri-Ply Stockpot

Serves 4

Prep Time: 30 minutes

Cook Time: 6-10 hours

Ingredients

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

Equipment

Stainless Steel Tri-Ply Stockpot

Cooking Method

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

Glazed BBQ Pork Tenderloin by BBQ Explorers

July 29, 2025 1:34 pm Comments Off

Juicy, flavour-packed and irresistibly smoky, this BBQ pork tenderloin recipe is a showstopper for summer gatherings or weekend feasts. Each tenderloin is rubbed in a bold blend of spices, then wrapped in streaky bacon for added richness and crisp texture. The finishing touch? A sticky-sweet glaze made with apricot jam, Dijon mustard, and fresh rosemary, brushed on during the final stage of cooking to create a beautifully caramelised coating. Cooked over indirect heat on the BBQ until perfectly done, this dish serves six and pairs wonderfully with seasonal veg or a crisp salad.

Prepared using the ProWare Kitchen range:

Stainless Steel Tri-Ply Roasting Pan
Milk Pan
Wooden Chopping Board
Cast Iron Mini Casserole Dish

Serves 6

Ingredients

2 x 600g pork tenderloins
200g apricot jam
50g Dijon mustard
16 rashers of streaky bacon
1tsp ground cumin
1tsp ground black pepper
1tsp sea salt crystals
1tsp smoked paprika
1tsp garlic granules
1tsp ground coriander
1tsp chopped rosemary

Equipment

Stainless Steel Tri-Ply Roasting Pan
Milk Pan
Wooden Chopping Board
Cast Iron Mini Casserole Dish

Cooking Method

Mix the pepper, salt, cumin, smoked paprika, garlic, and coriander. Generously cover the pork with the spice mix.
Next, wrap the tenderloins with the streaky bacon. Secure with cocktail sticks to keep the bacon in place.
Set your BBQ up for indirect cooking. You are looking for a cooking temperature of around 190/200C.
Once the BBQ hits temperature, add the pork tenderloins and cook with indirect heat.
Mix the mustard and apricot jam, and heat on the grill in the smaller saucepan. Once bubbling. remove, and add the chopped rosemary.
The pork will be ready to take off the BBQ once it gets to an internal temperature of 63C. Ten minutes before this point, cover the pork with the glaze and continue to cook until it comes up to temperature.
Carve and serve hot with your favourite vegetables.

Jambalaya by BBQ Explorers

July 17, 2025 12:26 pm Comments Off

Bring bold, smoky flavours to your backyard with this crowd-pleasing BBQ Jambalaya from BBQ Explorers. Packed with tender chicken thighs, sizzling sausages, juicy prawns, and a punchy mix of peppers, chilli, and spices, this one-pot wonder is cooked over the coals for a rich, fire-kissed finish. Using Proware Kitchen’s stainless steel chef’s pan, you’ll build layers of deep flavour — from the chargrilled meats to the simmered rice and vegetables — all brought together with a generous splash of chicken stock and a kick of cayenne. Perfect for feeding a hungry crowd straight from the grill.

Ingredients

750g boneless and skinless chicken thighs
6 sausages (your favourite flavour, we went for Cumberland)
450g cooked prawns
1 large onion, roughly chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 red chilli, finely chopped
5 sticks of celery, roughly chopped
1x 400g tin of chopped tomatoes
650g long grain rice
1.5 litres of chicken stock
Rapeseed oil
Black pepper
Sea Salt
1 tsp Cayenne pepper
4 sprigs of fresh thyme
5 cloves of garlic

Equipment

Stainless Steel tri-ply Chef’s pan
Chopping board

Cooking Method

Prepare your BBQ for cooking over direct heat.
Brown the chicken thighs on the BBQ and remove.
Add the sausages to the grill and cook through.
Place your ProWare Kitchen’s chef’s pan over direct heat and add the rapeseed oil.
Once hot, add the chopped onion, celery, red and green peppers to the pan together with salt and pepper. Give it a good mix, stir and let cook for 5 minutes.
Next add the chopped garlic and red chilli then soften for another 2 minutes.
Add the tin of chopped tomatoes and cook for a further 5 minutes.
Next add the cayenne pepper and first 750ml of stock.
Add the thyme and rice, give it a stir, and let it cook for 20 minutes. Then add the remainder of the stock and cook for a further 20 minutes.
Once the rice is soft, add the cooked sausages and chicken and let it cook for 10 minutes.
Finally, add the cooked prawns and let the jambalaya cook for a further 5 minutes.
Serve straight away.

Leek, Courgette and Asparagus Risotto by BBQ Explorers

June 5, 2025 12:21 pm Comments Off

Who says risotto is only for the stovetop? This vibrant, veggie-packed risotto is cooked entirely on the BBQ, giving it a subtle smoky depth and turning dinner into an outdoor event. Featuring seasonal greens like leeks, courgettes, peas, and asparagus, it’s a celebration of summer produce — creamy, comforting, and deceptively easy to make.

Cooked in our Stainless Steel Tri-Ply Chefs Pan and Sauté Pan, this dish highlights just how versatile great cookware can be — indoors or out. Perfect for sharing, even better with a chilled glass of white wine.

Ingredients

2 leeks, roughly chopped
4 garlic cloves, finely sliced
2 sticks of celery, roughly chopped
50g unsalted butter
2 small courgettes (350g) roughly chopped
200g frozen peas
1 litre vegetable stock
10 thin asparagus heads
50g grated Italian hard cheese
220ml white wine (optional)
300g risotto rice
Handful of fresh basil
Salt & pepper

Equipment

Stainless Steel tri-ply Chef’s pan
Chopping board
Stainless Steel Tri-ply Saute pan

Cooking Method

Prepare your BBQ for indirect and direct cooking to a temperature of 180 C.
Put the unsalted butter into the chef’s pan and heat over the coals.
Add the garlic and cook for three minutes.
Next, add the sliced leeks and cook until they are soft. Add the celery and cook for a further three minutes before adding the white wine.
Give it a stir and a shake, then once the wine has reduced, add the risotto rice.
At this point, add 300 ml of the vegetable stock and let it simmer for 10 minutes before adding another 400 ml of stock, the frozen peas, and sliced courgette. Let it simmer for a further 10 minutes.
Add the basil leaves, the remainder of the stock, and simmer for 20 minutes.
Stir in the Italian hard cheese and let it cook for 5 minutes.
Now add the asparagus heads to a sauté pan with the butter and cook for a few minutes.
Remove the risotto and asparagus from the BBQ and serve straight away.

Smoked Chicken in a Creamy Apple, Bacon and Cider Sauce by BBQ Explorers

May 14, 2025 11:53 am Comments Off

This dish is simple to create outdoors and packed with rich, comforting flavour. Smoking the chicken over applewood and cooking it on the BBQ adds a subtle depth that makes the whole meal. It’s a perfect one-pan recipe for a relaxed yet impressive outdoor cook.

For this recipe, Neal used our newest addition, the Stainless Steel Tri-Ply Chef’s Pan, which is ideal for outdoor cooking thanks to its durable BBQ-safe stainless steel build and excellent heat distribution. It handled the smoky BBQ heat with ease!

Ingredients

2 chicken breasts
4 rashers of smoked bacon, roughly chopped
1 medium-sized onion, thinly sliced
1 apple, thinly sliced
250ml apple cider
150ml dry sherry
150ml of double cream
1 tablespoon of fresh thyme
Salt & pepper
70g unsalted butter
Your choice of vegetables

Equipment

Stainless Steel tri-ply Chef’s Pan
Chopping Board

Cooking Method

Prepare your BBQ for indirect cooking and heat to 180°C.
Add the chicken breasts to the grill and pour a handful of wood chips directly onto the coals. We went for apple wood as it adds a delicate smoky flavour. Don’t cook the chicken all the way through. Probably to a temperature around 60°C. Remove from the grill and keep warm.
Add the bacon rashers to the grill and cook for a few minutes over direct heat, and remove.
Next, add the unsalted butter to the chef’s pan and heat over the coals.
Add the sliced onions and cook until soft. Next, add the dry sherry and cider, and cook until it has reduced by half.
Add the bacon, apple, and thyme, stir, and cook for one minute.
Stir in the double cream and add the smoked chicken. Let it simmer for a few minutes and remove from the BBQ once the chicken hits an internal temperature of 75°C.
Serve with your favourite vegetables. Neal went for parmentier potatoes, mange tout, and broccoli.

Black Friday Free Gift

November 22, 2024 12:59 pm Leave a Comment

This Black Friday, every purchase comes with a free cleaning kit, including Bar Keepers Friend and a pack of cleaning cloths, perfect for keeping your cookware sparkling.

Whether you are shopping for yourself or someone special, don’t miss out on this offer.

Simply shop here. Your free cleaning kit will be automatically added to your parcel.

Please note, the free gift will not appear in your basket at checkout

Tag Archive: cookware

BBQ Explorers One-Pot Mexican Chicken and Rice

Ingredients

Introducing our newest pan our stainless steel tri-ply Chef’s Pan

Stainless Steel Tri-Ply Roaster

Hand-Crafted Chopping Boards

ProWare’s Christmas Gift Guide to Mini Cookware

Large gift sets

Set of 6

Set of 3

Mini pan gift sets

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

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

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