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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
1. Prepare your BBQ:
2. Set up your BBQ for indirect cooking and preheat to around 190°C.
3. Mix the rub and glaze:
4. Combine all rub ingredients in a small bowl. In another bowl, mix together the honey and mustard for your glaze.
5. Prep the pork: Remove the skin from the pork loin joint (save it for crackling if you like!) and trim away any excess fat.
6. Rub a little rapeseed oil over the joint to help the seasoning stick, then coat evenly with the spice rub.
7. Optional – Retie the joint: Use butcher’s string to retie the pork into a uniform shape. This helps it cook more evenly.
8. 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.
9. Glaze: When the internal temperature reaches 45°C, brush the joint generously with the honey-mustard glaze. Replace the lid and continue cooking.
10. 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
1. Preheat your oven to 150°C (130°C fan) / 300°F / Gas 2.
2. In a large ovenproof stockpot, add the pheasant pieces, chopped onion, and garlic.
3. Stir in the chopped tomatoes, coconut milk, tomato paste, and crumble in the stock cube.
4. 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.
5. Bring the mixture to a gentle simmer on the stovetop.
6. 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.
7. 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.
8. 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 on Glazed BBQ Pork Tenderloin by BBQ Explorers
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
1. Mix the pepper, salt, cumin, smoked paprika, garlic, and coriander. Generously cover the pork with the spice mix.
2. Next, wrap the tenderloins with the streaky bacon. Secure with cocktail sticks to keep the bacon in place.
3. Set your BBQ up for indirect cooking. You are looking for a cooking temperature of around 190/200C.
4. Once the BBQ hits temperature, add the pork tenderloins and cook with indirect heat.
5. Mix the mustard and apricot jam, and heat on the grill in the smaller saucepan. Once bubbling. remove, and add the chopped rosemary.
6. 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.
7. Carve and serve hot with your favourite vegetables.
Jambalaya by BBQ Explorers
July 17, 2025 12:26 pm Comments Off on Jambalaya by BBQ Explorers
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
1. Prepare your BBQ for cooking over direct heat.
2. Brown the chicken thighs on the BBQ and remove.
3. Add the sausages to the grill and cook through.
4. Place your ProWare Kitchen’s chef’s pan over direct heat and add the rapeseed oil.
5. 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.
6. Next add the chopped garlic and red chilli then soften for another 2 minutes.
7. Add the tin of chopped tomatoes and cook for a further 5 minutes.
8. Next add the cayenne pepper and first 750ml of stock.
9. 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.
10. Once the rice is soft, add the cooked sausages and chicken and let it cook for 10 minutes.
11. Finally, add the cooked prawns and let the jambalaya cook for a further 5 minutes.
12. Serve straight away.
Leek, Courgette and Asparagus Risotto by BBQ Explorers
June 5, 2025 12:21 pm Comments Off on Leek, Courgette and Asparagus Risotto by BBQ Explorers
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
1. Prepare your BBQ for indirect and direct cooking to a temperature of 180 C.
2. Put the unsalted butter into the chef’s pan and heat over the coals.
3. Add the garlic and cook for three minutes.
4. 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.
5. Give it a stir and a shake, then once the wine has reduced, add the risotto rice.
6. 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.
7. Add the basil leaves, the remainder of the stock, and simmer for 20 minutes.
8. Stir in the Italian hard cheese and let it cook for 5 minutes.
9. Now add the asparagus heads to a sauté pan with the butter and cook for a few minutes.
10. 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 on Smoked Chicken in a Creamy Apple, Bacon and Cider Sauce by BBQ Explorers
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
1. Prepare your BBQ for indirect cooking and heat to 180°C.
2. 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.
3. Add the bacon rashers to the grill and cook for a few minutes over direct heat, and remove.
4. Next, add the unsalted butter to the chef’s pan and heat over the coals.
5. Add the sliced onions and cook until soft. Next, add the dry sherry and cider, and cook until it has reduced by half.
6. Add the bacon, apple, and thyme, stir, and cook for one minute.
7. 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.
8. Serve with your favourite vegetables. Neal went for parmentier potatoes, mange tout, and broccoli.
Black Friday Surprise
November 22, 2024 12:59 pm Leave a Comment
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*
Festive Salmon Recipes by Alex from Hunter Gatherer Cooking
November 13, 2024 11:20 am 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.

Ingredients for 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
Equipment

ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan

16cm Copper Tri-ply saucepan

Hand-Crafted Chopping Board (made by ProWare’s Robert!)

Cedar Plank

Cooking Method

Fire Side Method: For the Salmon
1. Take you side or half a side of salmon make sure it fits on your cedar plank and lay it skin side down.
2. Add hot honey, salt and pepper and lay the lemon slices down the salmon.
3. Taking some clean food safe nails, nail through the centre of the lemon, through the salmon and into the cedar wood.
4. 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.
5. 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.
6. Remove the nails and serve!
BBQ with Lid or Oven Method: For Salmon and Veg
1. Ensure the BBQ/oven reaches a steady 200°C.
2. 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.
3. 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.
4. Roast for 15-20 minutes and stir.
5. 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.
6. Cook until veg is caramelised and the salmon hits 63°C.
For the Cranberry Glaze:
1. 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.
2. 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.
3. 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.
4. Drizzle the cranberry glaze over the roasted vegetables and the salmon.
Introducing our new Chef’s Pan!
October 9, 2024 12:33 pm Leave a Comment
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!

Buy your chef’s pan today RRP £78.00

Or get it in the chef’s essentials set RRP £247.50

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.
One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers
August 15, 2024 10:58 am 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.

Ingredients for 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
- 200g asparagus tips
- 120g sugar snap peas
- 180g tenderstem broccoli
- Salt and pepper
Equipment

ProWare Kitchen Stainless Steel Tri-Ply Roasting Pan

Hand-Crafted Chopping Board (made by ProWare’s Robert!)

Cooking Method
1. Set up your bbq up for indirect cooking and heat to 180C. You will need to cook with the lid on your bbq.
2. 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.
3. In a bowl, mix the panko breadcrumbs, garlic, lemon zest, salt, pepper, and egg and then add the chopped basil and parsley.
4. Take the roasting pan off the heat. Season the potatoes and add the salmon fillets. Cover the salmon with the breadcrumb mixture.
5. Arrange the sugar snap peas, broccoli and asparagus around the salmon and drizzle the vegetables with rapeseed oil.
6. Put the roasting pan back on the bbq at a heat of 200C and cook for around 20 minutes, ensuring the vegetables are tender.
7. Serve with lemon wedges.

Here to help.