Tag Archive: food blogger

  1. Our Summer 2023 Foodie Dates for your Diary

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    Summer is coming around again and so here are our Summer 2023 foodie dates for your diary!

    The UK is packed full of great gastronomic gatherings throughout the late spring and summer months so wherever you are in the country, there’s plenty to see, do, and of course, eat! Check out our highlights below and see what takes your fancy…


    Taste of London

    Set in the heart of London’s Regent’s Park and billed as ‘five days of feasting’, Taste of London is a vibrant culinary extravaganza.

    From Tom Brown to DJ BBQ, there are tonnes of fantastic chefs for you to see. And who could forget about the restaurants… there is something for every culinary palate so make sure you check out the full list on the website.

    We had a fantastic time watching top chefs Josh Angus and Tom Cenci put our pans through their paces making recipes using Belazu Ingredient Co products. Belazu will be back there this year so don’t miss them!

    Dates:

    14 – 18 June 2023

    Tickets:

    From £24 – find out more and purchase here.


    Great Yorkshire Show

    Get ready for the 164th Great Yorkshire Show, celebrating agriculture, food, farming and countryside. From competitive, professional showjumping, to hives and honey, to a spectacular garden show, there is something to entertain everyone.

    Dates:

    11th – 14th July

    Tickets:

    Kids under 5 go free with children’s tickets at £18 and adults at £32. There are also family packages and grandstand tickets available.


    Foodies Festival

    Our Summer 2023 Foodie Dates for your Diary Foodies Festival

    Foodies Festival runs throughout the summer and across the country from April to September. Featuring top chefs like Michael Caines and Paul Welburn, it also celebrates top culinary contestants from your television screens. 2022’s Masterchef: The Professionals winner Nikita Pathakji and a host of this year’s Great British Menu contestants will be cooking up a storm this year.

    Foodies Festival really has it all with a Chefs’ Theatre, a Drinks Theatre, Kids Cookery classes and live music. You will be spoilt for choice with artisan markets, pop-up bars and street food stalls so you might just have to go back again the next day! 

    Dates:

    May

    27th – 29th May in Syon Park, London

    June

    2nd – 4th June in St Albans, Hertfordshire

    16th – 18th June in Exeter, Devon

    23rd – 25th June in Chelmsford, Essex

    July

    7th – 9th July in Tatton Park, Cheshire

    14th – 16th July in Winchester, Hampshire

    August

    4th – 6th August in Edinburgh, Scotland

    11th – 13th August in Glasgow, Scotland

    26th – 28th August in Oxford, Oxfordshire

    September

    8th – 10th September in Norwich, Norfolk

    Chef Patron at The Swan Inn, Islip, Paul Welburn is appearing at Foodies Festival in Oxford on 26th – 28th August and you do not want to miss him! We recently visited The Swan and had an incredible time so check out our blog piece about it here.

    Tickets:

    Find out more and get your tickets here.


    Pub in the Park

    We had the best time at Pub in the Park Dulwich at the end of June last year and, if you thought it looked up your street, then good news because it’s back this year!

    The brainchild of chef Tom Kerridge, each festival celebrates everything there is to love about the glorious British pub; delicious food, award-winning chefs, chart-topping music, great drinks but above all else a fantastic time with friends and family. Over 130,000 people enjoyed the events in 2021 and 2022 was even bigger with 2023 promising to be the biggest yet!

    You can check out the full line-up of top chefs, foodies, and restauranteurs here but those set to feature this year include Grace Dent, Andi Oliver, Matt Tebbutt, The Hairy Bikers, Michel Roux Jr and many more.

    Dates:

    May

    18th – 21st May in Marlow, Buckinghamshire

    June

    9th – 11th June in Dulwich, London

    16th – 18th June in Bath, Somerset

    23rd – 25th June in Reigate, Surrey

    30th June – 2nd July in Leamington Spa, Warwickshire

    July

    7th – 9th July in Tunbridge Wells, Kent

    14th – 16th July in Brighton, Sussex

    September

    1st – 3rd September in Chiswick, London

    8th – 10th September in St Albans, Hertfordshire

    Tickets

    Find out more and get your tickets here: https://www.pubintheparkuk.com/


    The Allergy & Free-From Show

    Do you live with allergies, intolerances, coeliac disease, hayfever or eczema? Do you live ‘free from’ gluten, wheat, eggs, nuts or dairy, or need to avoid dust mites, latex or any other material?

    If you answered yes to any of the above, or someone you care about could, then you will love The Allergy & Free From Show. There are thousands of freefrom products, from household names to exciting start-up brands and they are all looking to show you what they’re made of!

    Fab Chef Jane Devonshire, winner of Masterchef in 2016, spoke at the festival last year and is a huge advocate of free-from cooking. Check out Jane’s gluten-free recipes over on our Recipes page. Jane says:

    Allergy and Free From Show Our Summer 2023 Foodie Dates for your Diary

    “I am delighted to be at The Allergy & FreeFrom show this year, I’ll be attending all x3 days giving cooking demonstrations, presenting with @coeliacUK & book signing. It’s always so lovely to meet everyone & chat catch up & help where I can & even more so now as @coeliacuk Ambassador.”

    Dates:

    7th – 9th July at ExCel, London

    Tickets:

    Tickets are free but you can find out more information here.


    Yorkshire Dales Food & Drink Festival

    Yorkshire Dales Food and Drink Festival Logo

    Amidst the stunning scenery of the Yorkshire Dales is an unmissable foodie date for your diary… The Yorkshire Dales Food and Drink Festival! This festival provides a whole weekend of entertainment because the event organisers encourage you to pitch up with the whole family on Friday evening and stay all the way through to Monday morning with plenty of live music to keep you company.

    There are celebrity chef masterclasses, street food stalls, live tribute acts, and much more so there’s definitely something for everyone.

    Dates:

    21st – 23rd July 2023

    Funkirk Farm, Skipton, Yorkshire, BD23 3AB

    Tickets:

    There is every type of ticket available from Saturday Hairy Bikers / Gino D’Acampo / James Martin Celebrity Show and VIP, to car passes, weekend passes or just Saturday/Sunday passes.

    Find out more here.


    Great British Food Festival

    Dates:

    May

    27th – 29th May at Harewood House, Leeds

    June

    3rd – 4th June at Ashridge House, Hertfordshire

    10th – 11th June at Dalkeith Country Park, Edinburgh

    July

    15th – 16th July at Knebworth House, Hertfordshire

    28th – 30th July at Hardwick Hall, Derbyshire

    August

    19th – 20th August at Wentworth Woodhouse, Yorkshire

    September

    2nd – 3rd September at Margam Park, South Wales

    This family-friendly food festival has a line-up that includes over 100 top local and national producers, tasty street food, Celebrity chef demos, BBQ stage, great live music, kids activities and men v food. The Great British Food Festival is also dog friendly, so it’s perfect for the whole family.

    There is entertainment for all the family throughout the bank holiday weekend, including free circus skills, a ‘wacky races’ area, children’s rides and a mini zoo. There will also be show stopping live music throughout the day with a play list packed full of top bands and acts, so you can do some shopping, grab some food and then have a well-earned relax with a local beer (or two) listening to some great live entertainment.

    Tickets:

    For more information and tickets, head to the website here.


    National Geographic Traveller Food Festival

    This festival is all about bringing you international food from all over the world, and inspiring your tastebuds to try something new. Get ready to be so inspired that you’ll be planning your next travel adventure based on the food and local delicacies alone! International cooking masterclasses, guest speakers including top restaurant critics, Michelin starred chefs, cookbook authors and much more!

    The 2023 line-up is finally out and wow is it jam-packed with fantastic exhibits! Masterchef fans will be thrilled to see Anna Haugh and John Torode MBE giving demonstrations, and Great British Menu fans can catch Andi Oliver being interviewed.

    Dates:

    15th – 16th July at the Business Design Centre, London

    Tickets:

    Tickets for each day are £25.00 for adults and £5.00 for children with children 5 and under going free!

    You can buy a two-day admission pass which is £35.00 for adults and £10 for children aged 6-17. All tickets are subject to a booking fee.

    https://foodfestival.natgeotraveller.co.uk/


    Great Northern Food and Drink Fest

    The Great Northern Food and Drink Fest is always a summer foodie date for your diary not to be missed but they are taking a break this year and will be back next year.

    Banner for the Great Northern Food and Drink Festival detailing 20-21 August in Thoresby Park, NG22 9EW

    Edinburgh Food Festival

    Kicking off just before the world-famous Edinburgh Fringe Festival is this fantastic food festival for all the family. Launching in 2014, the festival has only grown, hosting top industry figures and foodies. Right in the heart of the Scottish capital, the event is supported through Scotland’s Events Recovery Fund delivered by EventsScotland.

    You can bet you’ll find some irresistable Scottish gins and whiskies to accompany street food from poke bowls to burgers, pizzas to tapas. Why not team a visit with a trip to the Edinburgh Fringe and Royal Military Tattoo which begin shortly after?

    Dates:

    20th – 31st July at George Street Gardens, Edinburgh

    Tickets:

    As Edinburgh’s largest free-to-enter food festival, tickets are absolutely free!

    https://www.edfoodfest.com/


    Rock Oyster Festival

    Hosted by Jack Stein and friends, this festival, set on the banks of the Camel Estuary, features the creme de la creme of food and live music. Chefs attending this year include Great British Menu’s Jude Kereama and Andi Oliver alongside Hugh Fearnley-Whittingstall. There are even masterclasses in Cornish gin and whole fish preparation!

    With a Rick Stein Kids Cookery School, kids activities from Under the Canopy Cornwall outdoor events company, and much more, there’s plenty for the kids to do too.

    There are a whole host of family and wellbeing workshops too, including seaweed pressing, sea kayaking, hip hop yoga, bellyboard painting and ukulele singalongs. There is definitely something for everyone!

    Dates:

    27th – 30th July at Dinham House, Cornwall, PL27 6RH

    Tickets:

    Tickets range from day tickets to whole weekend camping tickets for adults and children with lots of different add-ons available. The best thing to do is check out the website here.


    Chatsworth Country Fair

    You may recognise the stunning Chatsworth House from Pride and Prejudice but it provides an even more beautiful backdrop in person. The Chatsworth Country Fair is a jam-packed three days with Grand Ring entertainment, cooking masterclasses, a vintage fair and even a children’s climbing wall! Round off the school holidays in style with fun for the whole family.

    Dates:

    1st – 3rd September

    Tickets:

    Save 20% by booking before 30th June or buy on the day at the gate. Find out more and book your tickets here.

  2. Foodies Events July 2018

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    Photo Credit – International Cheese Awards

    Summer is here! We can’t wait for this month’s line up of exciting foodie events. From agricultural events and food festivals to the International Cheese Awards, July is bound to be a good one.

    Great Yorkshire Show

    10th – 12th July, Harrogate.

    Come experience the 160th Great Yorkshire Show! This 3 day event is one of the biggest agricultural events in the UK and celebrates the very best of food, farming and rural life. Also stop by and say hello to us as we will be attending with all 3 of our stunning cookware ranges.

     

    North East Food Chilli Festival

    13th – 15th July, Meggies Burn Fields, Seat Front, Blyth, Northumberland.

    In it’s 7th year this 3 day festival features exciting food, drink and entertainment. This includes the infamous Chilli Eating competition on Saturday and Sunday. To see the many food exhibitors check out their website https://www.chillifest-ne.co.uk/food/

     

    Hampshire Food Festival 

    1st – 31st July, Hampshire.

    This month long festival now in it’s 18th year, has events to suit all tastes and budgets. Things to get involved in are the farm visits, vineyard tours, cookery classes, pop-up dinners, tasting events and distillery and brewery tours and much more. For more information check out their website.

    Photo Credit – Hyper Japan Festival

    Hyper Japan Festival

    13th – 15th July, London Olympia, London.

    Experience all the joys of Japan at London Olympia’s Hyper Japan Festival. From swords to Saki this festival has it all. The ever-popular EAT-JAPAN area will satisfy those in search of authentic Japanese taste sensations. There is a varied selection of stalls offering hot and cold foods, alcoholic and soft drinks and lots more.

     

    Photo Credit – The Yorkshire Dales Food and Drink Festival

    Yorkshire Dales Food Festival

    21st – 22nd July, Skipton.

    Food, cooking, crafts and live music, this festival has it all! There is something for everyone with cooking demonstrations from James Martin and Gino D’Acampo as well as a selection of hands on workshops, tasting sessions and loads more foodie fun.

    Great British Food Festival Knebworth

    21st July – 22nd July, Knebworth House.

    Not just another food festival, the Great British Food Festival caterers to those with a love of great food and drink at some of the country’s most beautiful locations. Not only will there be fantastic food to eat, but there are chef demonstrations, a foraging guided walk, 3 different Men V Food challenges as well as a bunch of kid friendly stuff too.

    4

    Taste of the South Festival

    21st – 22nd July, Chapel Gate, Christchurch, Bournemouth.

    This festival celebrates all things from across the South. In it’s second year running it is set to be a haven for foodies with local food, drink and artisan producers exhibiting their local wines, cheeses, chutneys, street food and ice cream as well as many other delectable goodies. Come and enjoy this family friendly foodie event which will also feature live music with local bands and other entertainment.

     

    Photo Credit – International Cheese Awards

    International Cheese Awards

    Show Day – 25th July, Dorfold Hall, Nantwich.

    After the cheese judging and trade day is finished (24th July) the International Cheese Awards opens their doors to everyone. If you’re a cheese fanatic this is a must for you – the renowned Cheese Marquee a colossal 80,500 sq ft full of the 5,000 entries of the best cheese and dairy products from some 27 countries. There will be trade stands selling delicious delicacies and offering free tasting samples too.  Cooking demonstrations from James Martin, Will Holland and Sean Wilson throughout the day too for your enjoyment too.

  3. Foodie Dates for your Diary – May 2018

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    Spring is now well underway and the weather is getting warmer (hopefully). If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events taking place throughout May.

    vegan festival photo

    Liverpool Vegan Festival

    5th May, Mountford Hall, Liverpool

    Featuring around 100 stalls serving cooked and raw foods, pies, cakes, chocolates, sandwiches and salads, beauty and skincare products, candles, preserves, cheeses, jewellery, crafts, healthy treats, sweet treats, clothing, drinks, juices, smoothies, charity merchandise and more! There will also be a variety of talks and workshops running throughout the day.

     

    Hardwick Hall

    Great British Food Festival Hardwick Hall

    5th-7th May, Hardwick Hall, Derbyshire

    The Great British Food Festival is back in Derbyshire this May Bank Holiday! Set in the grounds of the magnificent Elizabethan country house, near Chesterfield, in Derbyshire, Hardwick Hall provides a stunning backdrop for a Food & Drink Festival. Gates at 10am each day.

    Salcombe Crab Festival

    Image: Norsworthy Photography

    Salcombe Crab Festival

    6th May, Island Street, Salcome

    An annual celebration of Cancer Pagurus (brown crab) caught by the Salcombe fleet off the South Devon coast. This ‘famously flavoursome’ crustacean is considered one of the best in the world and Crabfest provides the perfect opportunity to not just crack open some fine tasting crabs but experience a vibrant showcase for the local fishing, food, drink and tourism industries at the heart of our unique area.

     

    Festival food stall credit Sam Hardwick 3_preview

    Hay Festival

    24th May to 3rd June, Hay-on-Wye, Wales

    A festival for those who love literature Hay Festival brings readers and writers together to share stories and ideas in sustainable events around the world. The festivals inspire, examine and entertain, inviting participants to imagine the world as it is and as it might be.

    Foodie specifics:

    • Ruth Rogers talks River Cafe 30: Simple Italian recipes from an iconic restaurant and reflects on 30 years at the helm of one of the UK’s most iconic restaurants.
    • Ian Theasby and Henry Firth launch BOSH! their new collection of over 100 incredibly easy and outrageously tasty all-plants meals.
    • One of the UK’s greatest food writers Rowley Leigh launches A Long and Messy Business. “This book is a selection of our work over five years. It is arranged by month because I think that provides a more compelling narrative. Some dishes are starters, some ‘mains’, and some puddings but as often or not they are just something to eat when you are hungry.”
    • The future of food production forms a central strand of programming – UK Secretary of State for Environment, Food and Rural Affairs Michael Gove debates the future; former Welsh Environment minister Jane Davidson delivers the festival’s inaugural INSPIRE Lecture; CEO of Compassion in World Farming Philip Lymbery talks Dead Zone: Where the Wild Things Were; journalist Maryn McKenna presents Plucked! The Truth About Chicken; and climate expert Mark Lynas talks Seeds of Science: Why We Got It So Wrong On GMOs.
    • Rooted Forrest School offer foraging and outdoor cooking workshops for young people in the Hay Festival Wild Garden.
    • Plus, the on-site food court showcases the very best locally produces cuisine: from Welsh Venison, to Shepherd’s Sheeps Milk Ice Cream.

     

    Harewood House

    Great British Food Festival Harewood House

    26th-28th May, Harewood House

    Harewood House is an 18th century, Grade I listed building, with a 1,000 acre landscape, designed by Capability Brown. Part of the estate has been developed as the village in the ITV soap opera Emmerdale.
    The Great British Food Festival at Harewood will be situated on the lawn right in front of the house. Your ticket to the event also includes free on-site parking and FREE access to the gardens and grounds, below stairs area of the house and bird garden, home to over 30 birds from around the world.

    Image: Times of Tunbridge Wells

    Tonbridge Food and Drink Festival

    26th May, Tonbridge Castle

    Taking place on the banks of the picturesque River Medway, this great event will provide an opportunity to try, taste and buy from more than 70 stallholders selling a delicious range of local and world food and drink. There will be delicious cheeses, breads, cakes, sweet treats such as fudge and marshmallow; locally roasted coffee and specialist teas as well as other food related stalls.

     

    Sheffield Food Festival

    Sheffield Food Festival

    26-28th May

    Sheffield Food Festival is a celebration of the city’s vibrant food scene, showcasing our great local produce, talented chefs, mouthwatering street food and outstanding brewers and distillers. The city’s largest free to attend event takes place for its eighth year from 26th – 28th May 2018 in the city centre, spreading across the Peace Gardens, Winter Gardens, Millennium Square, Town Hall Square and Fargate, attracting over 40,000 visitors across the weekend.

    British Cured Meats Festival

    British Cured Meat Festival

    27th May, Borough Market London

    The festival is the very first of its kind and will feature demos, street food, craft beer, and stalls from British meat and cheese suppliers to a backdrop of live music and DJs. A whole host of British cured meat producers will be offering tastings as well as wine and beer pairings including Moons Green, Trealy Farm, Cobble Lane Cured, Great Glen Charcuterie and Blackhand plus some new faces in the recently launched Tempus by Dhruv Baker and Tom Whitaker.

  4. Why We Offer a Lifetime Guarantee

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    ‘They don’t make ‘em like they used to’

    This is a phrase that is thrown around all over the place these days. Whether its chocolate bars getting smaller or washing machines packing in after just a few years, it is becoming more evident that everyday items are gradually transforming into shadows of their former selves.

    The cost of raw materials is increasing. As is the pressure to be competitive in a market saturated with products and outlets. It is therefore understandable that companies are de-spec’ing their products in order to make their production viable and profitable. An unfortunate downside of this is that product quality and longevity suffer, making items less durable in a society that is becoming increasingly throwaway.

    Brands that continue to manufacture a product designed to last, who are unwilling to sacrifice quality to participate in a race to be cheapest and are now something of a rarity. We believe ProWare to be an example of such a brand.

    ProWare at The Milestone

    Our cookware is used daily in professional kitchens

    ‘What would we want in our own kitchen?’

    When developing our products, we wanted the result to be something we would be willing to buy ourselves, that would satisfy our appetites for quality and value.

    For this reason, we went above and beyond when specifying our cookware. The Tri-Ply ranges have a minimum wall thickness of 2.5mm (up to 3mm in the Copper Tri-Ply). This is more than six times that of some commercially available items. The handles on all our pan ranges are cast stainless steel, as are the rivets used to attach them. Securing the handle with stainless steel rivets requires 200 tonnes of pressure and ensures the handle will never loosen. Most manufacturers use aluminium rivets, which are fastened using only 45 tonnes of pressure due to aluminium being a softer metal than stainless steel. This is considered a more cost effective choice but aluminium can deform as a result of sustained stress or frequent jarring. This can cause handles to loosen with time.

    Perhaps the most vunerable part of any pot or pan is the interior. It is this surface that will be exposed to the most hostile conditions. The interior of a pan will regularly come in to contact with three potentially destructive elements; moisture, heat and acidity. These can combine to become detrimental to some metals over time so it is essential the correct ones are used. That is why we use 18/10 grade stainless steel for the interiors of all our pans. The name refers to the chromium and nickel contents of the steel. This is considered the highest grade of stainless steel in domestic use and is noted for its excellent resistance to corrosion.

    You can find out more about the construction of our pans here.

    Buy well, buy once

    We are confident in the knowledge that we have done everything possible to make our pans as good as they can be. It is this which allows us to offer a lifetime guarantee across all ranges with the exception of our non-stick items. The non-stick we use is Teflon Platinum Plus, a market leader renowned for its toughness and longevity. As good as it may be, it will not last forever.

    We hope you can share our faith in the cookware we produce and that you can make a purchase knowing it will stay with you through decades of use to be passed on to future generations.

  5. Lamb Rogan Josh with Spice Kitchen

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    Spice Kitchen are an award-winning artisan producer of tea and spice blends based in Walsall. They have a excellent range of small batch, freshly ground spices great for keen home cooks. In addition to this they sell products for tea aficionados and have some wonderful gift ideas.

    They were kind enough to send us two of their spice tins, containing 10 Indian spices with 7 individual spice pots, wrapped in a beautiful handmade silk sari wrap.

    We have used the spices from their Indian Spice Tin to make a fantastic Lamb Rogan Josh. Lamb Rogan Josh is an old family favourite of ours and for the longest time the version in Madhur Jaffrey’s Indian Cookery was our go-to dish for an easy Saturday night.

    The dish originates from Kashmir and can be made using beef or lamb. In researching this version, we saw a suggestion that the meat could be substituted for cauliflower – though cooking times would obviously be significantly reduced!

    Part of the faff of making this dish was sorting through the spice cupboard or having to pop out to the supermarket. Thanks to Spice Kitchen almost all of the ingredients were easily to hand in the spice tin.

    The dish is even better if it is prepared ahead of time and the sweet yellow rice is a perfect accompaniment if you have the time!

    ProWare Beef Rogan Josh Spice Kitchen

    Lamb Rogan Josh

    Serves: 4 (easily doubled)

    Prep time: 20 minutes

    Cooking time: 2hr 15 minutes


    Equipment


    Ingredients

    • 4tbsp vegetable oil
    • 5cm piece fresh ginger
    • 8 cloves garlic, peeled
    • 10 cardamom pods, whole
    • 2 curry leaves
    • 6 cloves, whole
    • 10 peppercorns, whole
    • 1 cinnamon stick
    • 2 tsp cumin seeds, ground
    • 2 tsp ground coriander
    • 2 tsp paprika
    • 1 tsp cayenne pepper
    • 1 tsp salt
    • 0.5 tsp garam masala
    • 900g rolled lamb shoulder, cut in to 2cm cubes
    • 200g onions, peeled and finely sliced
    • 6 tbsp natural yoghurt

    Cooking Method

    1. Using a blender, combine the ginger, garlic and 4 tbsp water into a smooth paste.
    2. Heat the oil in a wide, heavy pot over a medium-high heat and brown the meat in several batches. Set to one side.
    3. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon to the hot oil, stir once and wait until the cloves swell and the bay takes on colour. Then add the onions and fry for 5 minutes until they brown.
    4. Add ginger paste and fry for 30 seconds. Mix in the coriander, cumin, paprika and cayenne; then add the fried meat and juices and stir for 30 seconds.
    5. Add 1 tbsp of the yoghurt and stir until it is well blended. Add the remaining yoghurt, a tablespoon at a time, stirring in between.
    6. Cook for a further 3-4 minutes then add 425ml water and bring to the boil.
    7. Cover and turn heat to low. Simmer for 2 hours or until meat is tender. Alternatively, cook in oven at 180C. Stir every 15 minutes or so.
    8. When the meat is tender, turn the heat up, remove the lid and boil off some liquid.
    9. Before serving, skim off as much fat as you can from the top and sprinkle with garam masala and some freshly ground black pepper.

    Sweet Yellow Rice (Meetha Pullao)

    Serves: 4 (easily doubled)

    Prep time: 3hr 25 minutes

    Cooking time: 1hr 10 minutes


    Ingredients

    • 1/2 tsp saffron threads
    • 2 tbsp whole milk, warm
    • 200g basmati rice
    • 3 tbsp ghee or butter
    • 4 green cardamom pods
    • 1 cinnamon stick
    • 1/2 tesp salt
    • 15g flaked almonds
    • 1tbsp sultanas
    • 90g caster sugar

    Equipment


    Cooking Method

    1.  Using a frying pan, toast the saffron over a medium heat until the threads turn slightly darker.
    2. Put the milk in a cup and crumble in the saffron. Set aside for 3 hours.
    3. Wash the rice, changing the water 3 times, then drain. Leave it to soak in 1.2 litres of water for 30 minutes. Drain and leave in the colander for 20 minutes.
    4. Preheat the oven to 150°C/300°F/gas mark 2.
    5. Heat the ghee over a medium heat in a wide, oven-proof pan. When it’s hot, add the cardamom and cinnamon and stir. Add the rice and stir.
    6. Sauté the rice gently for about 3 minutes, reducing the heat slightly if it begins to catch. Add 325 ml of water and the salt.
    7. Increase the heat back to medium and gently stir. Cook the rice until all the water is absorbed.
    8. Pour in the saffron milk and stir in the almonds, sultanas and sugar. Cover very tightly and put the pan in the oven for 30 minutes.
    9. Remove the rice from the oven and stir. Remove the cardamom and cinnamon. Sprinkle with the extra sultanas and almonds to serve.

    Spice Kitchen™ - Spices, Spice Blends, Gifts & Cookware

    spicekitchenuk.com
    soldwithlove@spicekitchenuk.com

  6. 7 Things We Love About Our Stainless Steel Tri-Ply

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    Last December we were delighted to launch our Stainless Steel Tri-Ply range. We have now had a couple of months to live with them and see how the pans perform in the real world. The team here at ProWare have had a discussion about what they like most about them and this is what we came up with, we hope you agree!

    Efficiency

    ProWare Stainless Steel Tri-Ply Hob

    A totally flat base ensures excellent hob contact

    These pans are designed with a perfectly flat base to ensure maximum contact with flat hobs and reduce ambient heat loss. This means they are very responsive to changes in heat, quickly achieving a rolling boil or settling down to a simmer. The Tri-Ply construction allows them to perform at their best on all hob tops (find out more here).

    2 Versatility

    ProWare Stainless Steel Tri-Ply Frying Pans Non-Stick

    ProWare Stainless Steel Tri-Ply 24cm with and without non-stick

    When developing the Stainless Steel Tri-Ply 14cm Milk Pan and 24cm Frying Pan, we decided to offer the choice of non-stick or not (read more about the benefits of each here). Each has its pros and cons. Consequently, each perform some tasks better than others. If you’re going to use you frying pan for fried eggs and crepes, go for non-stick. Conversely, if you intend to make lots of sauces using a metal whisk, a 14cm saucepan without non-stick would be preferable. Another bonus is that the entire range is oven safe!

    3 Durability

    Stainless Steel Tri-Ply Durability

    Our stainless steel rivets are secured with 200 tonnes of pressure

    When we develop a new product, the approach we take when deciding on a specification level is to ask ourselves ‘what would we want in our own kitchen?’ With a wall thickness of 2.5mm and cast stainless steel handles, these pans both look and feel extremely robust. In addition, our handles are secured using stainless steel rivets pressed with 200 tonnes of pressure. Most manufacturers use more cost effective aluminium rivets however, these are softer than stainless steel and can deform if repeatedly banged causing handles to loosen. We offer a lifetime guarantee on every element of the cookware with the exception of the non-stick coating.

    4 Aesthetics

    ProWare Stainless Steel Tri-Ply Hanging

    Hanging loops mean these pans don’t have to be confined to the cupboard

    We have established that there is more to these pans than just a pretty base (get it?…anyone?), but we couldn’t talk about our Stainless Steel Tri-Ply without acknowledging just what handsome devils they are. Classic yet contemporary design combined with the non-tarnishing properties of stainless steel means these pans will come out of the dishwasher looking almost as good as the day you bought them for years to come.

    5 Thoughtful Design

    SSTP Nested 2

    ProWare Stainless Steel Tri-Ply saucepans efficiently nest

    We have incorporated several design aspects in to these pans to make them not only beautiful but dynamically functional. A steep arch in the handle makes the items easier to handle; it keeps the handle away from the heat source; and, allows the pans to nest efficiently in cupboards or drawers. An eyelet where the handle meets the pan body disperses heat to ensure handles don’t get too hot and a hanging loop enables the pans to be elegantly displayed in your kitchen. We also know that larger pans can be very heavy when full. That’s why we have added helper handles to the 18cm and 20cm saucepans, and the 24cm sauté pan.

    6 Induction Compatible

    ProWare Stainless Steel Tri-Ply Induction

    Cooking on induction is now possible with ProWare

    This is the first complete range we have produced that can be used on an induction hob. The popularity of induction is increasing rapidly due to its wide appeal as a clean, efficient method of cooking.

    7 Roast to Perfection

    ProWare Stainless Steel Tri-Ply Roasting Pan

    ProWare Stainless Steel Tri-Ply Roasting Pan

    In February 2018 we launched something entirely new for us. The latest member of the Stainless Steel Tri-Ply family, our 35cm Roasting Pan has the same three-layer construction as the rest of the range meaning it will work on an induction hob too. This stunning piece makes oven-to-table dishes that much more appealing and it is built to last so will see you through decades of roast potatoes!

    We would love to hear from you!

    If you think we have missed anything or have any feedback about our Stainless Steel Tri-Ply (or any of our other products), please get in touch.

  7. Non-Stick vs. Stainless Steel – The Test

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    The Test

    To compare the results achieved from stainless steel alongside non-stick we have devised simple experiment. Heck sausages are a favourite among ProWare staff. Not only are they a lunchtime saviour for us at The GoodFood Show, their range of meat and vegetarian sausages truly has something for everyone. In recent times, they have also ventured out in burgers, veggie balls and even sauerkraut.

    It is with great pride that I can announce that Heck’s Chicken Italia sausages will serve as yardstick in this highly scientific endevour!

    The sausages were cooked as follows;

    Proware Stainless Steel Tri-Ply 28cm Non-Stick Frying Pan
    Hob – 30 minutes, medium/low heat

    ProWare Stainless Steel 28cm Frying Pan
    Hob – 5 minutes, medium/high heat
    Oven – 25 minutes at 180°C

    NB – Both of our Stainless Steel Tri-Ply frying pans are oven safe, however, the non-stick pan is only safe up to 200C, we therefore decided to exploit the advantage of the former for the purpose of this test and used the non-stick pan on the hob only.

    Proware Stainless Steel Tri-Ply Frying Pan Oven

    The Results

    The end results did show a difference between the two pans but in all fairness it was perhaps not as obvious as we had anticipated. The sausages in the stainless steel pan certainly did brown better which gave them a better caramelised flavour; and should you be making bangers and mash, you could have made a stonking onion gravy with the sticky juices left in pan. It would also be within the realms of possibility to add some Yorkshire pudding batter, sling it in the oven and make a toad in the hole.

    In the face of this, the non-stick pan performed admirably and held its own. Whereas the final result may not have been quite as good, for those wanting a speedy clean up and to use less oil, this would be the pan to choose.

    ProWare Stainless Steel Tri-Ply Frying Pans Results

  8. Non-Stick vs. Stainless Steel – Which is Better?

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    It has been over 60 years since non-stick cookware was first introduced, and since then its popularity has continued to be widespread and significant. You would likely be hard-pressed to find a household in the UK that doesn’t have at least one non-stick pan. The promise of pancakes gliding effortlessly on to your plate; the prospect of never again being stood at the kitchen sink chiselling burnt food off your favourite frying pan. The appeal was, and still is, obvious. There are some strong arguments, however, in favour of the more traditional stainless steel pans that beg the question – which is better, non-stick or not?

    Whatever your feelings are toward non-stick pans, it is difficult to deny their virtues in the realm of frying eggs and making pancakes. The ease with which you can produce perfect fried eggs with nothing but a drop of oil and a delicate touch make them (in our view) worth having, if just for this task alone. Also, cleaning non-stick pans is often a breeze. If you get a decent one sometimes just a wipe with a paper towel does the trick.

    ProWare Stainless Steel Tri-Ply 26cm Non-Stick Frying Pan

    ProWare Stainless Steel Tri-Ply 24cm Non-Stick Frying Pan

    Unfortunately, they do have their limitations. The main one, which every keen cook will race to share, is that when using a non-stick pan, you cannot achieve that lovely golden colour when searing meat or caramelising. For this purpose, stainless steel pans are invaluable. Another area in which stainless steel reigns supreme is the making of gravy and pan sauces, an essential part of some dishes. All the juices that are released during cooking stick to the pan, allowing you to deglaze with the desired liquid.

    ProWare Stainless Steel Tri-Ply 26cm Frying Pan

    ProWare Stainless Steel Tri-Ply 24cm Frying Pan

    Aside from culinary matters, there are also some very practical reasons why stainless steel pans are favourable. Firstly, they are generally considered to be far more durable than their non-stick counterparts due to non-stick coatings often being easily damaged and requiring careful handling (find out more about looking after your non-stick here). To ensure the longevity of our pans we use Teflon Platinum Plus, a market leading, ceramic reinforced coating that we test rigorously (check out the video below). In addition, non-stick pans can’t be preheated in the way a stainless steel one can. This is due to good non-sticks being made up of multiple layers and when a pan is heated while empty the heat has nowhere to be transferred to which can lead to the layers deteriorating.

    Many people are deterred from cooking with stainless steel because they think everything will immediately stick, burn and it will all end in a charred, greasy disaster. What they don’t know is that it will only take a bit of confidence, some practice and the right pan for it to become a walk in the park.

    A great place to start is buying a quality pan. Pans that are very thin (some basic ones are as thin as 0.4mm), are likely to develop hot-spots and will not heat evenly. It is this which leads to food being burnt in one place and underdone in another. Our ProWare 24cm Stainless Steel Frying Pan has a three-layer construction – two layers of stainless steel sandwiching a core of aluminium. The overall thickness of the pan is 3mm, resulting in a wonderful robust feel and an ability to heat very evenly. It also means, like the rest of the range, this pan is oven safe.

    Once you have your pan, the easiest way to ensure effortless, stick free cooking is to season the pan (it is worth noting that this is not essential if you are willing to use oil a bit more liberally). Seasoning will produce a thin layer on the surface of the pan which will allow you to cook without the addition of more oil, and most importantly, without your food sticking. This is how you do it:

    Seasoning Stainless Steel

    1. Ensure your pan is thoroughly clean and over a medium heat, allow the pan to heat up for 2-3 minutes.
    2. Add a tablespoon of oil (rapeseed works very well) and swirl around the pan to evenly coat the inside.
    3. Heat the oil until it begins to smoke. Once smoking, remove the pan from the heat and set aside to cool completely.
    4. Pour out the oil and wipe the inside of the pan with paper towel.
    5. Your pan is now seasoned and ready to use.

    Another useful tip when it comes to cooking with stainless steel is take your time! Do not rush and resist the temptation to constantly move your food around the pan. For example, when cooking meat, if the pan is properly preheated and the oil is hot when the steak is added you need not move it again until it is time to turn it. The meat will seal beautifully and you will be able to lift it from the pan easily, if you try to move it too soon you run the risk of tearing the flesh.

    ProWare Copper Tri-Ply 24cm Frying Pan

    The Verdict

    A conclusion we can draw in the argument of stainless steel versus non-stick, is that they both have their merits and drawbacks but it really depends on what you intend to use it for. For the more ardent cooks amongst you, we would actually recommend having one of each. Use your non-stick for things like eggs, crepes and delicate fish; and the stainless steel for just about everything else.