Tag Archive: Easter

  1. BBQ Beef Bourguignon by BBQ Explorers

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    BBQs don’t just have to be for the summer, or limited to burgers and sausages. This irresistable Beef Bourguignon by BBQ Explorers, created using our Stainless Steel Tri-Ply Stockpot over hot charcoal, proves just that. They also used our Stainless Steel Tri-Ply Sauté Pan to fry the shallots and bacon lardons.

    Make sure you follow BBQ Explorers on social media and you can check out the other fantastic BBQ recipes they’ve created using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply Sauté Pan in our Recipes section here.

    To try our products out on your BBQ, head to our shop now!

    Serves: 8

    Ingredients for the BBQ Beef Bourguignon

    • 1.6kg braising steak cut into large chunks
    • 4 large carrots
    • 4 sticks of celery
    • 4 cloves of garlic
    • 2 teaspoons of Dijon mustard
    • 4 bay leaves
    • 4 sprigs of thyme
    • 2 onions
    • 850ml of red wine
    • 50g of plain flour
    • 30g of unsalted butter
    • 1 tbs tomato puree
    • 300g bacon lardons
    • 200g chestnut mushrooms
    • 200g button mushrooms
    • 300g shallots
    • 2tbs Rapeseed oil
    • Salt & pepper
    • 500ml beef stock


    Cooking Method for the BBQ Beef Bourguignon

    1. Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few sprigs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover it and leave it in the fridge overnight.
    2. Prepare your BBQ for cooking.
    3. Strain the marinated meat, pat it dry with kitchen paper, and keep the wine mixture for the cook before coating the meat with the plain flour.
    4. Heat the rapeseed oil in a large stock pot and then brown the meat.
    5. Add 100ml of wine to a ProWare Stainless Steel Tri-Ply Stockpot and fry the roughly chopped onions, carrots, celery and garlic. After a minute, stir in the tomato puree and cook for around 10 minutes.
    6. Return the beef to the stockpot and add the saved wine mixture. Season well, add a few sprigs of thyme and a couple of bay leaves. Give it all a good stir, bring it to a simmer, and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
    7. Take the stockpot from the BBQ and then put to one side.
    8. Put a little rapeseed oil into a ProWare Stainless Steel Tri-Ply Sauté Pan and add the shallots and bacon lardons then fry them for around ten minutes.
    9. Remove the sauté pan from the BBQ and replace with the stockpot. Stir in the bacon and shallots and add the mushrooms, then heat for a further 30 minutes.
    10. Serve with mashed potatoes and some green vegetables. It’s delicious.

  2. Creme Egg Easter Cheesecake

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    It’s been a long time coming this year but finally the Easter weekend is within reach.

    Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

    Serves: 8

    Preparation Time: 20 minutes

    Chilling Time: 1 hour


    • 150g digestive biscuits
    • 50g butter
    • 300g cream cheese
    • 145g icing sugar
    • 2 teaspoons lemon juice
    • 450ml double cream
    • 1 teaspoon vanilla extract
    • 1 vanilla pod, scraped
    • Any topping you fancy!


    For the base

    1. Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

    For the cheesecake mixture

    1. Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
    2. Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
    3. Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
    4. Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.


    If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

    For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!

    How to decorate

    We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

    Creme Egg Easter Cheesecake Prep photo

    We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

    Easter Bunny Cheesecake in our Copper Tri-ply Casserole

  3. Chocolate Torte by Great British Chef Shaun Hill

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    We are delighted to share this recipe by Great British Chef Shaun Hill for this delicious Chocolate Torte. With layers of light cake and rich ganache topping a chocolaty biscuit base, this has to be one of the finest examples of chocolate cake in existence. Serve with some fresh raspberries to add tartness and extra thick double cream…delicious!

    Serves: 12

    Preparation Time: 1 hour 55 minutes

    Cooking Time: 55 minutes


    • Blender
    • 22cm Spring-Form Cake Tin


    Chocolate Torte

    • 225g of 70% dark chocolate, broken into pieces
    • 160g of ground almonds
    • 140g of dried white breadcrumbs
    • 225g of unsalted butter
    • 340g of caster sugar
    • 6 eggs
    • 1 drop of vanilla essence

    Biscuit Base

    • 175g of digestive biscuits
    • 1tbsp of cocoa powder
    • 85g of butter, melted

    Chocolate Ganache

    • 110g of 70% dark chocolate, broken into pieces
    • 225ml of double cream
    • 125g of icing sugar

    To Serve

    • 1 punnet of raspberries
    • Extra thick double cream

    Cooking Method

    1. Preheat the oven to 160°C/gas mark 3 and line the cake tin with grease-proof paper. To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb in a blender. Pour in the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread out to create an even layer.
    2. To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated. Pour the mixture into the cake tin and bake in the oven for 55 minutes, until set and cooked through. Allow to cool.
    3. For the chocolate ganache, place the chocolate in a large bowl. Bring the cream and icing sugar to the boil in a saucepan then pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool.
    4. Spread the ganache over the cooled chocolate torte, using a hot palette knife to ensure it is distributed evenly. Once the ganache has set, slice the torte and serve with raspberries and cream.
  4. Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter

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    We are thrilled to share this recipe by Emma Porter with you for Sweet Potato and Kale Rosti with Baked Eggs. Emma created this a few years ago and it has since become one of her most popular recipes on her blog; it’s also one of her favourites to make on a Saturday morning for guests. It’s bright, vibrant and packed with flavour and texture, as well as protein and all the vital vitamins and nutrients.

    Quick, simple and only one pan needed – perfect for slicing and sharing.

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 12-15 minutes



    • 230g sweet potato, peeled 1 tsp coconut oil or butter
    • 240g red onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp sea salt
    • 2 large handfuls of kale, chopped
    • 4 large eggs juice of ½ lime
    • cracked black pepper
    • a small handful of coriander leaves, chopped, to garnish
    • dried chilli flakes, to taste (optional)

    Cooking Method

    1. Using a food processor fitted with the ‘grating’ attachment, coarsely grate the sweet potato – you can use a box grater instead, but you will need plenty of elbow grease.
    2. Melt the coconut oil or butter in a non-stick frying pan over medium-high Add the grated sweet potato and fry for 2–3 minutes until it softens. Add the red onion and garlic and fry for a further 3–4 minutes until the onion softens and is translucent.
    3. Add the salt and place the kale on top of the vegetables, letting the leaves steam a little before mixing them You will be amazed at how much the volume of kale reduces and how quickly!
    4. Firmly press the mix down and reduce the heat to medium, to avoid the bottom burning.
    5. Crack the eggs on top and leave to cook through for 6–7 minutes.
    6. You can finish the dish off under the grill if you like a crisp top – I don’t usually do this, however, as I prefer my yolks runny.
    7. Once everything is cooked through, drizzle the lime juice over the dish, scatter over the chopped coriander to garnish and add some cracked black pepper and dried chilli to taste, if you like.

    To serve

    1. Serve immediately or allow to cool, then slice up and enjoy when ready.

    Nutritional information (per serving)

    • Calories: 181
    • Total Fat: 7g
    • Carbs: 23g
    • Protein 9g
  5. Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli by Luke Holder

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    We are delighted to share this tasty recipe with you by Luke Holder. With its flaky white flesh and subtle flavour, it’s still one of the nation’s favourite fish. Perfect for any occasion and sure to wow your guests.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 6

    Cooking Time: 1 hour 30 minutes


    • Large saucepan
    • 24cm Copper Tri-ply Sauté Pan
    • Steamer
    • Potato ricer
    • Whisk



    • 400g of cod loin, use Skrei when in season


    • 500kg potatoes
    • 150g of potato flour
    • 1 small egg
    • 12g of Parmesan, grated (plus extra to finish the gnocchi)
    • 1 knob of butter
    • salt
    • pepper


    • 300g of purple sprouting broccoli
    • 1 knob of butter
    • 1 garlic clove, bashed
    • thyme
    • salt
    • pepper

    Chilli, Garlic and Fennel Seed Dressing

    • 1 tsp chilli flakes
    • 1 tsp garlic, finely chopped
    • 2 tsp Cabernet Sauvignon vinegar
    • 4 tbsp of extra virgin olive oil
    • 1 tsp honey
    • 1 tsp chopped rosemary
    • 1 tsp fennel seeds, toasted
    • 2 lemons, zested

     Cooking Method

    1. To begin, make the gnocchi. Add the potatoes (still in their skins) to a large pan of cold water and bring to the boil. Simmer until completely cooked through.
    2. Drain the potatoes and, when cool enough to handle, peel and discard the skins. Pass the potatoes through a ricer and allow to cool.
    3. Spread the potato out on a work surface. Sprinkle over the flour and Parmesan, crack the egg into the middle of the pile and season. Using a pastry cutter, cut the mixture together until it comes together into a ball of dough. Allow to rest for 20 minutes, then roll the dough into long sausages measuring about 1.5cm–2cm in diameter.
    4. Cut the lengths of dough into 2.5cm pieces and set aside.
    5. Steam the cod for 6 minutes, until cooked through. Flake the flesh into a bowl, retaining nice whole flakes.
    6. Whisk together the dressing ingredients and use to season the cod flakes.
    7. Trim the ends of the broccoli stems and cut the stems into 1cm pieces, keeping the florets whole for garnish.
    8. Blanch the broccoli in seasoned boiling water for 2 minutes. Drain and allow to steam.
    9. Blanch the gnocchi in the seasoned boiling water until they float to the surface. Drain and add to a hot pan with a knob of butter and a grating of Parmesan. Toss to coat off the heat and season with salt and pepper.
    10. Add a knob of butter to a hot pan and allow to melt and foam. Add the garlic, thyme and blanched broccoli and toss to coat and heat through in the foaming butter. Season with salt and pepper.


    To serve

    1. Gently combine the gnocchi with the broccoli stems and dressed cod, then divide between plates. Garnish with the broccoli florets and serve.

  6. Braised Veal Shank with Polenta by Luke Holder

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    We are sure that you will love this inspired recipe for Braised Veal Shank with Polenta by Luke Holder. It’s perfect for this seasons festivities, something for all your family to enjoy.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 3 hours 30 minutes



    Braised Veal Shank

    • 1 veal shank, French-trimmed (use high-welfare British rose veal)
    • 2 large onions
    • 4 carrots, peeled and left whole
    • 1 head of celery, separated into stalks and peeled. Reserve the leaves and combine with the herbs used to coat the veal
    • 1 garlic bulb
    • 2 lemons, zest only
    • 750ml of white wine
    • 1 bunch of thyme
    • 2 bay leaves
    • salt
    • pepper


    • 100g of polenta
    • 1l water
    • 50g of butter
    • 100g of Parmesan, grated
    • extra virgin olive oil
    • salt
    • pepper

    To finish the sauce

    • 150ml of extra virgin olive oil, (best quality)
    • 25ml of Chardonnay vinegar
    • salt
    • pepper

    Finishing Herbs

    • 60g of truffle mustard
    • 1/4 bunch of chervil
    • 1/4 bunch of tarragon
    • 1/4 bunch of chives
    • 1/4 bunch of dill
    • 2 sprigs of parsley
    • 2 sprigs of thyme, leaves picked
    • salt
    • pepper


     Cooking Method

    1. To begin, braise the veal shank. Very simply season the shank with salt, add to the pan and cover with cold water. Bring to the boil, then drain and discard the water and place the veal shank back into the pan with all the vegetables, lemon zest, the white wine and herbs. Add enough cold water to cover the shank well.
    2. Bring back to the boil then turn down to a very gentle simmer for 2 hours, or until the meat is just coming away from the bone. Now allow the shank to cool in the liquor. Remove the carrots, onions and celery as these will be served with the shank.
    3. To cook the polenta, bring the water to a simmer in a large pan and sprinkle in the polenta while whisking. Cook on a gentle heat, stirring frequently, for approximately 1 hour.
    4. When ready to serve, gently reheat the veal shank in the braising liquid. Meanwhile, preheat the oven to a low temperature (you will need to keep the shank warm while making the sauce).
    5. When the shank is heated through, carefully drain from the sauce and place on a tray. Keep warm in the oven, adding the carrot, onion and celery pieces to warm through on a separate baking tray.
    6. Pass the braising liquid through a fine sieve into a clean pan and reduce by half over a medium-high heat. Set aside.
    7. When the polenta is ready, beat in the butter, Parmesan, seasoning and a good glug of olive oil.
    8. Remove the shank from the oven and use a pastry brush to coat with the truffle mustard. Finely chop the herbs used to finish the shank and season with salt and pepper. Carefully roll the shank in the herbs so it’s nicely coated.
    9. Whisk the olive oil and Chardonnay vinegar into the sauce and season to taste.

    To serve

    1. Serve the shank on a platter with the polenta, braising vegetables and sauce set to one side.


  7. Wild Garlic and Morel Risotto by Luke Holder

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    This is a wonderfully warming comfort dish which takes a little time and care to make but anyone can do it. Risotto is said to be a great way to slow down and unwind and we are sure you will love this recipe by Luke Holder.

    Recipe courtesy of www.greatbritishchefs.com

    Serves: 4

    Cooking Time: 45 minutes


    • Saute Pan
    • Large saucepan


    Wild Garlic and Morel Risotto

    • 85g of unsalted butter
    • 1.2l stock, preferably light veal stock
    • 1 small onion, diced
    • 300g of carnaroli risotto rice
    • 150g of morels, (fresh) diced
    • 50g of wild garlic, finely chopped
    • 50g of Parmesan
    • 3 tbsp of olive oil, (best quality)
    • salt

    To Serve

    • 150g of morels, (fresh)
    • 1 knob of butter
    • 1 garlic clove, bashed
    • thyme
    • salt
    • pepper

     Cooking Method

    1. To begin, add 50g of the butter to the pan and warm gently. Place the stock in a separate pan and heat up. Add the onions to the pan with the butter, season with salt and slowly cook for 9 minutes (without colour).

    2. Add the diced morels and fry until golden. Stir in the rice and cook until translucent.
    3. Add about 150ml of hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for around 18 minutes, until the rice tastes chewy and any chalkiness has disappeared. Remove from the heat.
    4. Add the remaining butter, Parmesan and olive oil to the risotto and keep stirring with purpose until all fat has incorporated evenly and the risotto flows like lava.
    5. Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper.








    To serve

    1. Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs..


  8. Rhubarb and Ginger Crumble by Leiths School of Food and Wine



    We are delighted to share this tasty dessert recipe with you by Leiths School of Food and Wine. You will be able to find Rhubarb in supermarkets now and home grown from as early as mid-spring. What nicer way to enjoy a super easy, lightly spiced fruit crumble.

    Serves: 4


    • Ovenproof dish
    • Mixing Bowl


    • 500g rhubarb
    • Butter for greasing
    • 3 – 5 tbsps soft light brown sugar
    • 2 pieces stem ginger in syrup
    • 2 tbsp the ginger syrup from the jar

    For the crumble topping

    • 200g plain flour
    • ½ – 1 tsp ground ginger
    • 125g butter
    • 60g caster sugar
    • Pinch of salt

     Cooking Method

    1. Heat the oven to 200°C/gas mark 6.
    2. Trim the ends off the rhubarb and cut it into 3 cm pieces. Grease an ovenproof dish with butter and place the rhubarb in it.
    3. Roughly chop the stem ginger and stir it into the rhubarb with the sugar and the ginger syrup.
    4. Sift the flour with a pinch of salt and the ground ginger into a bowl. Cut the butter into small cubes and rub it in with your fingers until the mixture has the texture of coarse breadcrumbs. Stir in the sugar and sprinkle the crumble mixture over the rhubarb.
    5. Cook in the oven for 40 – 50 minutes or until the rhubarb is soft when tested with a sharp knife and the crumble topping is lightly browned. Serve with ice cream or custard.