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.
Comments Off on One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers
Looking for your next summer dish? Look no further! This One Pan BBQ Salmon with Summer Vegetables is light, fresh, easy and healthy.
For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Roasting Pan and our hand-crafted chopping board. This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.
Ingredientsfor the One Pan BBQ Salmon with Summer Vegetables
4 skin on salmon fillets
800g thinly sliced new potatoes
Rapeseed oil for drizzling
100g panko breadcrumbs
1 egg
1 crushed garlic clove
A handful of chopped basil & flatleaf parsley
Chopped flatleaf parsley
2 lemons. Grate the zest of one and put to one side
Set up your bbq up for indirect cooking and heat to 180C. You will need to cook with the lid on your bbq.
Arrange the potato slices in the roasting pan and drizzle with rapeseed oil. Cook for 12 minutes, and then give them a toss and cook for a further 10 minutes.
In a bowl, mix the panko breadcrumbs, garlic, lemon zest, salt, pepper, and egg and then add the chopped basil and parsley.
Take the roasting pan off the heat. Season the potatoes and add the salmon fillets. Cover the salmon with the breadcrumb mixture.
Arrange the sugar snap peas, broccoli and asparagus around the salmon and drizzle the vegetables with rapeseed oil.
Put the roasting pan back on the bbq at a heat of 200C and cook for around 20 minutes, ensuring the vegetables are tender.
Comments Off on Korean Style BBQ Fried Chicken Burgers with Slaw by BBQ Explorers
What’s your go-to BBQ dish? For us, burgers always spring to mind when we say BBQ but these Korean Style BBQ Fried Chicken Burgers are something else! Paired with a tangy and refreshing slaw and Korean BBQ sauce, they are a surefire crowd pleaser for your next BBQ get together.
For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Milk Pan and Sauté Pan plus our hand-crafted chopping board made its BBQ Explorers debut!
This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes we have from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.
Ingredientsfor the Korean Style BBQ Fried Chicken Burgers
Firstly, add the buttermilk, salt, pepper and grated ginger to a bowl and then mix well.
Next, add the 4 chicken thighs to the mixture, and then cover and place in the fridge for at least 2 hours.
To make the slaw, mix all the ingredients together and place in the fridge.
Prepare your BBQ for indirect/direct cooking over charcoal. Leave a gap in the charcoal so that the heat isn’t directly under the chicken.
In a pan (we used our ProWare Kitchen milk pan) add all the ingredients and then stir over a low heat until you have a syrupy consistency. Take off the BBQ, strain and then set aside.
In a large bowl mix together the cornflour, plain flour smoked paprika, garlic granules, cayenne pepper, and onion salt.
On the BBQ (we used our ProWare Kitchen sauté pan) add the rapeseed oil. Heat up the pan over the charcoal to a temperature of around 170C/180C. Do not fill any higher than two thirds of the height of the chicken thighs.
Reheat the BBQ sauce.
Toss the chicken thighs in the flour mix and cover well. Next, fry the chicken in batches of two until they reach an internal temperature of 80C, and turn them once when cooking. Remove and leave to cool for a few minutes on kitchen roll.
Finally, toast your brioche buns and then place some slaw on the base of the bun, add the crispy chicken and drizzle with the tasty sauce. Enjoy!!
Thought you couldn’t make a curry on the BBQ? Think again and try this Lamb Biryani by BBQ Explorers! Although by no means a traditional curry, it’s a fantastic way to use the BBQ in a different way over the summer so definitely add it to your culinary arsenal.
This Lamb Biryani by BBQ Explorers was made using our stainless steel tri-ply sauté pan and stainless steel tri-ply milk pan which both work excellently on the BBQ. If you want to use your milk pan on the BBQ then make sure it has a stainless steel interior and not non stick!
In a bowl, mix the ginger, garlic, ground coriander, olive oil and diced lamb and then marinade for at least two hours in a fridge, preferably overnight. Thirty minutes before cooking, take the lamb out of the fridge to bring it to room temperature.
Place the basmati rice in a pan and then cover it with several centimetres of cool water. Let it stand for 30 mins, drain it, and then put it to one side.
Next, prepare the bbq for direct heat. For this cook, we are using briquettes instead of lump wood charcoal.
Heat the ghee in a sauté pan over direct heat and then start to brown the lamb. Add the sliced onion, nigella and cumin seeds and then cook for around 7 minutes. Stir in the Madras spice paste and cook for an additional three minutes.
Remove from the heat and set up the bbq for indirect heat cooking and place the sauté pan back on the bbq away from the direct heat source.
On top of the lamb mixture, place the spinach and then the paneer. Next, create an even layer of rice over everything and then add the chicken stock. Place the lid on the sauté pan and then place the lid on the bbq and cook for around 25 minutes at around 180C, giving it a quick stir five minutes before the end.
Once the rice has cooked through, take the sauté pan off the BBQ and then let it stand with the lid on for five minutes before serving.
Serve the lamb biryani with chopped coriander, naan bread and Greek yoghurt with a sprinkling of smoked paprika and enjoy!
Comments Off on Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers
Fire up the BBQ for your next brunch dish with this Bacon, Apple, and Sweet Potato Breakfast dish from BBQ Explorers.
Made using (and served in) our cast-iron mini casserole dishes, this dish is great for when you’re hosting. Not only does it taste amazing but it will look impressive too! Neal also cooked up the main ingredients in our Stainless Steel Tri-Ply Sauté pan which works a treat on the BBQ so give it a try!
If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers. You can also buy our mini cast-iron casserole dishes here.
This dish is simple to make and delicious served for breakfast or brunch. The sauté pan is a fantastic size for the preparation. The mini casserole dishes work brilliantly on the bbq and ideal for serving in. They look great too!
Neal Ashford – BBQ Explorers
Ingredientsfor Bacon, Apple, and Sweet Potato Breakfast
8 rashers of smoked bacon
250g of chopped cooking apples
175g of chopped onion
1 medium sized sweet potato, peeled and chopped into small pieces
1 tsp of dried thyme
0.5 tsp black pepper
5 medium sized eggs
250ml of semi skimmed milk
250g of grated cheddar cheese
Optional:
2 slices of pancetta, fried and chopped into tiny pieces
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.
Comments Off on Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers
If you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?
What is Burns Night?
A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!
BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.
“Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.” – BBQ Explorers
Serves: 6
Ingredientsfor Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
900g haggis
900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
1.5 tbsp runny honey
1.5 tbsp whisky
For the neaps and tatties…
1 medium swede peeled and roughly chopped into 1.5cm cubes
850g Maris Piper potatoes peeled and cut into roasting potato size pieces
Cooking Methodfor Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
Firstly, preheat your BBQ for indirect grilling.
Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.
These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!
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/
