It’s British Sandwich Week from 22nd – 28th May and what better way to celebrate our iconic culinary invention than with a finger licking toastie. The addition of flavourful Kimchi and thinly sliced Bramley apple transforms your typical cheese toastie into a unique and tasty sandwich. You can use Granny Smiths or Golden Delicious apples if you prefer.
Go ahead and make it, I guarantee you’ll love it and be making it again, and again.
Serves: 2
Prep time: 5 minutes
Cooking time: 5 minutes
Ingredients
4 slices of white bread
Approximately 200g Kimchi, stop bought or homemade
300g mature cheddar cheese, grated
1 Bramley apple or similar, cored and thinly sliced
For each sandwich, spread butter on the outside of the bread making sure to spread evenly and to the edges.
Layer the apple, Kimchi and cheese onto one piece of the bread and top with the other slice of bread.
Heat a 26cm Sauté Pan over medium heat, add a knob of butter or a touch of some veg oil to the pan and make sure it is hot. Carefully place your sandwich into the pan, it should sizzle. Let it sizzle for a minute or until lightly browned, then cover with the lid, lower the heat to enable the cheese to melt.
After a few minutes carefully flip the sandwich and allow the other side to brown.
Serve with a garnish of Kimchi in our beautiful mini pan and apple slices.
This weekend the England Rugby squad take on Italy in their next match of the Six Nations Rugby tournament. We’ve created this Italian inspired recipe to enjoy while watching the game. To catch up on the previous recipes in this series check out our Côte de boeuf with herb butter which was created for their match against France and our Welsh Rarebit for their match against Wales last week, which if I might say was very exciting!
This healthy but also quite hearty meal is perfect for everyone in the family. It’s a great way of getting children who don’t like eating vegetables to eat them as there are so many ‘hidden’ in this recipe. My daughter wouldn’t touch it if she knew what was really in it; she thinks it’s just tomatoes! We’ve used De Cecco spaghetti for this recipe which we love and you can find at most supermarkets in the UK.
The 26cm Copper Base Sauté pan was just the right size pan for making the sauce, with it’s deep sides it kept everything in and when left to simmer reduced down perfectly.
Written by Fiona
Serves: 5
Prep time: 15 minutes
Cooking time: 45 minutes
Ingredients
For the sauce:
1 tablespoon of coconut oil or substitute other oil
2 onions, chopped
2 carrots, peeled and chopped
2 sticks of celery, chopped
2-3 cloves of garlic, diced
1-2 yellow or red peppers, chopped
300g of baby plum tomatoes, halved
700ml of chicken or vegetable stock
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, removed from the stock
1 teaspoon of turmeric
Salt and pepper for seasoning
For the meatballs:
3 tablespoons of rapeseed oil
1kg of beef mince
300g brown bread crumbs (use a food processor to make these from brown bread)
Heat the coconut oil in the sauté pan over a medium-low heat until it is decently hot (a few minutes). Add onions and cook until they are nearly translucent.
Add the carrots, celery, garlic and slowly soften for 10 minutes.
Add the peppers, baby plum tomatoes, stock, rosemary, thyme, turmeric and then season with salt and pepper.
Cook the sauce for 20 minutes.
While the sauce is cooking make the meatballs by mixing the beef with the breadcrumbs, eggs, and the crumbled half stock cube.
Make meatballs to your desired size. We made ours around the size of a golf ball.
Heat the rapeseed oil in the frying pan until decently hot and then brown the meatballs, add them to the sauce and simmer for 20 minutes.
Cook the spaghetti according to the instructions on the packet and serve with grated Parmesan cheese and a sprinkling of fresh thyme.
This Roasted Vegetable Orzo is one of my favourite dishes. Like this Fresh Tomato Pasta I have made it so many times it’s second nature now. What I love about it is all you have to do is prep the vegetables and leave them to bake in the oven, make the lemon garlic dressing, then boil the Orzo and mix everything together. I’ve made this recipe for a large crowd before which proved really easy due to the lack of hands on time and had many compliments. Orzo, if you’re not familiar with it, looks like rice in appearance but is really a form of short cut pasta and can be found at most supermarkets. It’s very versatile and great in pasta salads too.
We’ve been having some lovely weather this autumn. Luna, one of ProWare’s pooches, has been making the best of it soaking in the sunshine while I’ve been able to snap some photos outside using the fabulous light.
If you want to make this recipe vegan, omit the feta cheese and perhaps add in a handful or two of sliced olives. I often replace the feta in recipes with olives, especially when I have my vegan friends around for dinner. Olives have a very similar taste to feta due to the saltiness of them. The garlic lemon dressing in this recipe really amplifies the flavours of the vegetables and brings a light citrus flavour to the pasta.
Arrange the aubergine, peppers and shallots between the two roasting trays, drizzle over 3 tablespoons of the oil and season with salt and pepper. Stir to combine.
Place in the oven for 40 minutes, stirring them after 20 minutes and then adding the halved tomatoes to each tray then add a little bit more olive oil and seasoning. Return to oven to roast for the remaining 20 minutes. At this point bring water to boil in a large saucepan and add Orzo with about 5 minutes left on roasting time, stirring immediately to avoid sticking. Cook according to package instructions.
Check and remove the vegetables from the oven when they are cooked and the tomatoes are tender and slightly wrinkled.
Dry toast the pine nuts in a mini pan or other small saucepan/frying pan until slightly browned, remove from heat and set to one side.
Once the orzo is cooked, strain water through a fine sieve or colander. Now place the orzo into your large bowl, adding the garlic lemon dressing mixing well. Next add the roasted vegetables, Feta cheese, pine nuts then lastly the fresh herbs. Mix well and check the seasonings. Add more salt/pepper and red chilli flakes if desired. Serve straight away.
This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.
Written by Jayne
Kids in the Kitchen
Chopping – The peppers and any additional veg you’d like to add to this chilli need chopping. A fun way to do some chopping, especially with peppers is to use small cookie cutters! Then use a knife to chop the left over pieces. The best way to do this is cut the flesh off the pepper in 4 flat panels, then us a cookie cutter from there fitting in as many shapes as you can. If you don’t have small cookie cutters, don’t worry, use a larger one and cut the finish pieces in half or quarters before cooking.
Measuring – Let the kids measure out the rest of the ingredients, either using the teaspoons/tablespoons or a scale depending on ingredient. For older children you can talk about the different between ml and grams. Why are ml used for liquids and grams used to measure solids? Ask them to ponder this question and try and find the answer themselves!
Serves: 5
Prep time: 5 minutes
Cooking time: 30-35 minutes
Ingredients
2 tablespoons vegetable oil
1 large onion, chopped
1 large or 2 smaller red, orange yellow or green peppers
1 x 400g tin of tomatoes
1 x 400g tin of red kidney beans
1 x 400g tin of chick peas, drained and rinsed
2 cloves of garlic, crushed
2 teaspoons chilli powder (or more if you like it hotter)
1/2 teaspoon ground cumin
2 tablespoons tomato puree
Approximately 200ml of vegetable stock (fresh or from a stock cube)
2 tablespoons (vegetarian) gravy granules if a thicker sauce is preferred. (We used Bisto which is surprisingly vegetarian!)
350g Quorn mince
Any left-over mushrooms or fresh tomatoes can be added if desired
Salt and freshly ground pepper to serve
A slice of lime, chopped chillis and fresh coriander to serve
I’ve got a feeling that this recipe might be a bit controversial because it isn’t a traditional kedgeree – this version of the dish doesn’t use the spices that you might find in other recipes. The result is that the sweet, smoky flavour of the fish really gets chance to shine! This kedgeree is a really family-friendly dish which is easy to prepare ahead.
We’ve included a picture of two types of smoked haddock – one bright yellow and the other plain. The yellow haddock is more traditional but the colour comes from a dye rather than the smoking process. I bought the un-dyed haddock used in this recipe from Ocado, it is kiln smoked rather than ‘liquid smoked’. The un-dyed haddock feels slightly less processed so I chose to use that over the dyed but it really does come down to personal preference!
4 rashers of streaky bacon, sliced into ‘lardons’ *omit to make this recipe pescatarian*
100g frozen peas
250g smoked haddock fillet
300ml milk
2 bay leaves
1 teaspoon peppercorns
250g cooked prawns
4 tablespoons yoghurt
4 large eggs
Handful chopped parsley
15g butter
2 spring onions
Salt and freshly ground black pepper
Cooking Method
Rinse the rice two or three times with cold water. Place rice in the 18cm saucepan with 600ml water, bring to the boil, cover and simmer for 10 minutes or until most of the water has gone. Turn off the heat and cover.
Meanwhile gently fry the onions until soft, adding the bacon and fry for a further 3 – 4 minutes until the bacon is cooked.
Place the haddock into a sauté pan with the milk, bay leaves and peppercorns. Bring to the boil, then remove from the heat and cover.
Pre-heat the oven to 180°C/350°F.
Boil eggs in the milk pan for 6 mins. Immediately as they are removed from the boil plunge the eggs under cold water to stop them cooking, remove the shells.
Drain the fish, discarding the milk, the bay leaves and the peppercorns. Remove any skin and flake into chunks.
In the sauté pan combine the rice, the onion, the bacon and the peas stir to combine.
Gently stir through the fish, prawns, yoghurt and half of the parsley.
Slice or break up the eggs and place sections on top of the rice.
Add a few knobs of butter to the top of the dish.
Bake in the oven for 10 – 15 minutes or until warmed through.
Remove from the oven, dress with the sliced spring onions and the remaining parsley. Add salt and pepper to taste then serve!
Despite its European origins, meatloaf is eaten all over the world; a few years ago it was voted the 7th favourite dish in the US. Varieties involve using other ground meat rather than beef, not just poultry but seafood too! You could try wrapping it in ham as they do in Austria, or stuffing it with hard boiled eggs which is popular in Cuba, Germany and Greece. For the leftovers (if there is any!) , fry it and serve for breakfast as they would in the Philippines!
This is a quick and easy recipe, great for if you want a traditional home cooked meal and you don’t want to be stood in the kitchen for ages making it! This meatloaf can be served with vegetables and gravy, however we paired it with a homemade spicy tomato salsa for a bit of a fresh kick.
Written by Danielle
Serves:4-6
Prep time: 15 minutes
Cooking time: 55minutes
Ingredients
For the meatloaf
2 slices of brown or white bread (or you can use 80 grams breadcrumbs)
1 kg beef mince (we used 5% fat, lean mince)
1 large red onion, chopped
3 tablespoons tomato ketchup
1 egg
2 tablespoons of Worcestershire Sauce (we used Sheffield’s own Henderson’s Relish)
70g Parmesan Cheese, grated
1 tablespoon milk
Salt and pepper to season
For the salsa
300g tomatoes, chopped
Half a red onion, chopped
1 chilli, chopped (more if you’re feeling brave!)
2 tablespoons of fresh coriander, chopped
Juice of half a lime
Salt and pepper to season
Equipment
Large Bowl
Knife
Chopping board
Wooden spoon or similar
Food processor
23cm x 13cm loaf tin
Cooking Method
Preheat the oven to 180°C/350°F/Gas 4.
Place the bread in a food processor and pulse to make breadcrumbs.
Mix all the other meatloaf ingredients together with the breadcrumbs.
Place in an ovenproof dish or loaf tin. Bake in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
Make the salsa whilst the meatloaf is cooking by mixing all of the ingredients together.
My 5-year-old must ask for this meal 2-3 times a week. I do try and vary mealtimes a little more than that, but his demands are met at least fortnightly, if not weekly!
The recipe is so quick and easy to make, it is packed with the good stuff and is perfect for making the night before when I know we’re going to be back late from an after school club (usually football in our house!) – 10 minutes heating up while the pasta cooks and voila!
Written by Rachel
Kids in the Kitchen
Chorizo – A challenge for little fingers, get your kids to try and peel the skin off the chorizo. This isn’t necessary though will make the chorizo more tender having removed it but may be fun for them to try and also may keep them entertained for a while.
Pasta – Get out the scale and measure how much pasta you need. If each person typically eats 100 grams pasta and there are 4 of you altogether, how many grams is that in total! If they are into this you can have a more fun with the scale by weighing 10 or 20 pieces of pasta and work out how many pieces will feed one person and so on.
Gently fry the sliced chorizo in the sauté pan over a medium heat. There is plenty of oil in the sausage so no need to add any extra.
Whilst this cooks, chop the onions, peppers and mushrooms.
When the chorizo has started to brown (5-10 minutes), drain about half of the oil from the pan and throw in the chopped vegetables. Fry for about 5 minutes.
If you are going to eat immediately turn on the pasta at this point.
Once the vegetables have softened, add in the jar of passata and the drained sweetcorn. Cook for a further 10 minutes to allow the flavours to fuse.
Drain the pasta and serve topped with Chorizo pasta sauce and a dusting of grated Parmesan.
The clocks have gone back, the leaves on the trees are turning … winter is coming! But it’s OK because that means slow-cook season is back.
In my opinion a delicious beef stew will bring warmth and comfort to even the coldest day. Shin of beef is perfect for stewing, it is a reasonably cheap cut of meat with a lovely gelatinous grain running through it. When you cook it slowly in a delicious broth the ingredients transform into a rich, melt-in-the-mouth ‘wonder-dish’.
I’ve included a few of Sheffield’s finest ingredients in our recipe. Henderson’s Relish has been made in Sheffield since 1885. It is a secret blend of tamarinds, cayenne peppers, vinegar, garlic and cloves. A splash or two of Hendo’s adds layers of sweetness and spice to the stew. I chose Bradfield Brewery’s Farmers Brown Cow for the ‘ale’ element of the stew. Bradfield is a picturesque village nestled away in the Peak District. The brewery uses natural spring water from a borehole on its own farm, together with the finest malts and traditional hops to brew their award-winning beers.
You might notice something a bit different about the pan that we’ve used for this recipe. This is the first outing of our premium copper base stockpot. We developed the new range of cookware to complement the existing copper tri-ply. The bodies are made from one thick sheet of 18/8 grade stainless steel, making them lighter than the copper-tri-ply. The base is a combination of stainless steel, aluminium and copper utilising the same energy-efficient and heat-dispersing technology that you find on the professional tri-ply range. The stainless steel doesn’t tarnish in the same way the copper does so it is really easy to keep the pan bodies looking pristine. The pans have deep bodies to ensure that they have serviceable, family-friendly capacities. We also opted for glass lids which means that you can keep an eye on your food bubbling away on the hob-top and we included a soft grip section on the handles for a bit of additional comfort when the pans are being used. We are so excited about the pans making their way to market and we hope that you love them too.
Written by Faye
Serves: 6 as a main dish
Prep time: 25 minutes
Cooking time:3 hours
Ingredients
For the Stew
1kg shin of beef, cut into ‘egg-size’ chunks
A handful of flour, seasoned with salt and pepper
Beef dripping (or another fat such as butter or olive oil)
Heat the fat in the stockpot until it is very hot. Fry the meat in batches, ensuring that the meat is evenly brown. Remove the meat with a slotted spoon, leaving some fat behind in the pan.
Fry the sliced onions in the fat left in the pan. Cook the onions gently for 5 minutes until they are a medium brown colour.
Return the fried meat cubes to the pan and combine with the onions. Deglaze the pan by adding a splash of the stock and scraping up the flour and any of the seasoning which might be starting to stick to the pan.
Add the beef stock, the beer and the bay leaves. Cover and bring to the boil. Reduce the heat and simmer for 2 to 2 and a half hours.
Prepare the dumplings by mixing the suet, flour and mustard powder together in a bowl. Add a few tablespoons of water, just a little bit at a time to ensure that the dumplings don’t become too sticky. Don’t overwork the mixture, the dumplings should be just about moist enough to ensure that the ingredients hold together when rolled into balls. Separate out into 8 balls, cover & refrigerate.
After about one hour on the hob top add the thyme and the vegetables.
20 – 25 minutes before you are ready to serve sit the dumplings on the top of the stew and cover with the lid. The dumplings will increase in size so remember to leave plenty of space between them.
Once the dumplings are cooked through serve the stew in pre-heated bowls. Season with Henderson’s relish to taste and enjoy!
Move over cauliflower cheese…it’s time for broccoli to shine in this cheesy gratin. This bright and tasty side dish will make a fabulous addition to your roast dinner or any meal.
Simple to make and delicious, this dish will impress, and is a great alternative for those who don’t like cauliflower, because pretty much everyone likes broccoli don’t they? And if not, this pooch will happily take it off your paws, or hers.
Large rectangle oven proof dish (The size we used was 30cm x 21.5cm)
Strainer
Cooking Method
Using a saucepan melt a small knob (approx 10 grams) of butter over a medium heat and add the chopped onion, garlic and bay leaves. Fry gently for about 5 minutes until the onion is soft and transparent.
Add the milk and bring slowly to the boil, stirring periodically and keeping an eye on it so that it doesn’t boil over. Then remove from heat and set aside for approx 20 minutes to let the spices infuse.
Remove and discard the bay leaves from the milk mixture. Then bring the infused milk back to the boil. Meanwhile melt the remaining butter in another saucepan, stir in the flour and cook over low heat for 1 minute. Remove the flour mixture from the heat and gradually beat in the hot milk.
Once all the milk has been incorporated, return to medium heat and bring to the boil, stirring now and then, letting it simmer for 5 minutes.
Stir in the double cream, nutmeg, chilli flakes, then season with salt and freshly ground black pepper to taste. Then lower the heat and keep warm while continuing to stir the mixture periodically to avoid a skin forming on the top until it thickens.
Preheat the grill in your oven to high.
Bring a saucepan (suitable for steaming) of water to the boil. After preparing the broccoli as per the above cut the stems in half. Place the broccoli in the steaming basket over the boiling water, cover with a lid and steam for 3-5 minutes. You may need to do this in two batches depending on how large your steamer is.
Strain the broccoli and let cool slightly until it is cool enough to handle. Then lay the broccoli over the base of a large, slightly buttered, shallow oven proof dish. Cover with the warm sauce, then sprinkle over the grated cheese.
Grill in the oven for approximately 5 minutes or until the top is golden brown in places and bubbling. Serve and enjoy!
Comments Off on Beetroot and Goats’ Cheese Risotto
Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. The parsley adds a bright, fresh, woody finish to the dish, however this can also be substituted with dill and the goats’ cheese substituted with sour cream as an interesting variant. Perfect served with a chilled glass of dry white wine.
Serves: 2
Prep time: 5 minute
Cooking time: 30-40 minutes
Ingredients
250g cooked beetroot (not pickled), finely cubed or grated (depending on preference)
1 tablespoon olive oil
1 knob of butter
1 large onion, finely diced
150g Arborio risotto rice
150ml dry white wine
750ml vegetable stock (choose a lightly flavoured stock so as to avoid over-powering the beetroot, or substitute 50% water)
