Tag Archive: foodie

  1. Leek, Courgette and Asparagus Risotto by BBQ Explorers

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    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.

  2. Smoked Chicken in a Creamy Apple, Bacon and Cider Sauce by BBQ Explorers

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    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.

  3. Festive Salmon Recipes by Alex from Hunter Gatherer Cooking

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    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.

  4. One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers

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    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.

    BBQ Salmon with Summer Vegetables
    BBQ Salmon with Summer Vegetables

    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.
    BBQ Salmon with Summer Vegetables
    BBQ Salmon with Summer Vegetables

  5. Korean Style BBQ Fried Chicken Burgers with Slaw by BBQ Explorers

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    What’s your go-to BBQ dish? For us, burgers always spring to mind when we say BBQ but these Korean Style BBQ Fried Chicken Burgers are something else! Paired with a tangy and refreshing slaw and Korean BBQ sauce, they are a surefire crowd pleaser for your next BBQ get together.

    For the cook, BBQ Explorers used our Stainless Steel Tri-Ply Milk Pan and Sauté Pan plus our hand-crafted chopping board made its BBQ Explorers debut!

    This range is perfect for the BBQ so check out what we love about it here. Plus, we have lots of amazing recipes we have from BBQ Explorers that you can cook up all year round. Shop our Stainless Steel Tri-Ply range here and also our hand-crafted chopping boards here.

    Korean Style BBQ Fried Chicken Burgers - coleslaw
    Korean Style BBQ Fried Chicken Burgers

    Ingredients for the Korean Style BBQ Fried Chicken Burgers

    • 4 skinless boneless chicken thighs
    • Small piece of ginger, grated
    • 1 tsp salt
    • 1 tsp pepper
    • 300ml Buttermilk
    • 100g cornflour
    • 100g plain flour
    • 1 tsp smoked paprika
    • 0.5 tsp cayenne pepper
    • 1 tsp garlic granules
    • 1 tsp onion salt
    • 600ml rapeseed oil for frying
    • 4 brioche burger buns

    Korean Slaw

    • 1/3 white cabbage finely sliced
    • 4 radishes thinly sliced
    • 4 spring onions chopped
    • 1 tsp light brown sugar
    • 1 tbsp mayo 
    • Small piece of ginger grated
    • 1 garlic clove crushed

    BBQ Sauce

    • 90g Gochujang paste
    • 2 tbsp soy sauce
    • 75g unsalted butter
    • 1 tbsp runny honey
    • 1 garlic clove chopped
    • 3 tbsp brown sugar

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

    ProWare Kitchen Stainless Steel Tri-Ply Milk Pan (stainless steel interior)

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

    Cooking Method

    1. Firstly, add the buttermilk, salt, pepper and grated ginger to a bowl and then mix well.
    2. Next, add the 4 chicken thighs to the mixture, and then cover and place in the fridge for at least 2 hours.
    3. To make the slaw, mix all the ingredients together and place in the fridge.
    4. Prepare your BBQ for indirect/direct cooking over charcoal. Leave a gap in the charcoal so that the heat isn’t directly under the chicken.
    5. In a pan (we used our ProWare Kitchen milk pan) add all the ingredients and then stir over a low heat until you have a syrupy consistency. Take off the BBQ, strain and then set aside.
    6. In a large bowl mix together the cornflour, plain flour smoked paprika, garlic granules, cayenne pepper, and onion salt.
    7. On the BBQ (we used our ProWare Kitchen sauté pan) add the rapeseed oil. Heat up the pan over the charcoal to a temperature of around 170C/180C. Do not fill any higher than two thirds of the height of the chicken thighs.
    8. Reheat the BBQ sauce.
    9. Toss the chicken thighs in the flour mix and cover well. Next, fry the chicken in batches of two until they reach an internal temperature of 80C, and turn them once when cooking. Remove and leave to cool for a few minutes on kitchen roll.
    10. Finally, toast your brioche buns and then place some slaw on the base of the bun, add the crispy chicken and drizzle with the tasty sauce. Enjoy!!

  6. Lamb Biryani by BBQ Explorers

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    Thought you couldn’t make a curry on the BBQ? Think again and try this Lamb Biryani by BBQ Explorers! Although by no means a traditional curry, it’s a fantastic way to use the BBQ in a different way over the summer so definitely add it to your culinary arsenal.

    This Lamb Biryani by BBQ Explorers was made using our stainless steel tri-ply sauté pan and stainless steel tri-ply milk pan which both work excellently on the BBQ. If you want to use your milk pan on the BBQ then make sure it has a stainless steel interior and not non stick!

    Check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers. You can also shop our stainless steel tri-ply range here.

    Lamb Biryani by BBQ Explorers
    Lamb Biryani by BBQ Explorers

    Ingredients for Lamb Biryani

    • 750g diced lamb
    • 5 garlic cloves grated
    • 1.5 tbsp grated ginger
    • 1 tbsp olive oil
    • I tsp ground coriander
    • I tbsp ghee
    • 1 large onion sliced
    • 1 tbsp cumin seeds
    • 1tbsp Nigella seeds
    • I tsp Garam Masala
    • 1 tbsp Madras spice paste
    • 300g basmati rice (well drained)
    • 750ml hot chicken stock
    • 150g diced paneer (optional)
    • 150g cooked baby spinach

    For serving

    • Chopped coriander
    • Greek yogurt
    • Smoked paprika
    • Naan bread

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

    ProWare Kitchen Stainless Steel Tri-Ply Milk Pan (stainless steel interior)

    Chopping Board

    Cooking Method

    1. In a bowl, mix the ginger, garlic, ground coriander, olive oil and diced lamb and then marinade for at least two hours in a fridge, preferably overnight. Thirty minutes before cooking, take the lamb out of the fridge to bring it to room temperature.
    2. Place the basmati rice in a pan and then cover it with several centimetres of cool water. Let it stand for 30 mins, drain it, and then put it to one side.
    3. Next, prepare the bbq for direct heat. For this cook, we are using briquettes instead of lump wood charcoal.
    4. Heat the ghee in a sauté pan over direct heat and then start to brown the lamb. Add the sliced onion, nigella and cumin seeds and then cook for around 7 minutes. Stir in the Madras spice paste and cook for an additional three minutes.
    5. Remove from the heat and set up the bbq for indirect heat cooking and place the sauté pan back on the bbq away from the direct heat source.
    6. On top of the lamb mixture, place the spinach and then the paneer. Next, create an even layer of rice over everything and then add the chicken stock. Place the lid on the sauté pan and then place the lid on the bbq and cook for around 25 minutes at around 180C, giving it a quick stir five minutes before the end.
    7. Once the rice has cooked through, take the sauté pan off the BBQ and then let it stand with the lid on for five minutes before serving.
    8. Serve the lamb biryani with chopped coriander, naan bread and Greek yoghurt with a sprinkling of smoked paprika and enjoy!

  7. Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers

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    Fire up the BBQ for your next brunch dish with this Bacon, Apple, and Sweet Potato Breakfast dish from BBQ Explorers.

    Made using (and served in) our cast-iron mini casserole dishes, this dish is great for when you’re hosting. Not only does it taste amazing but it will look impressive too! Neal also cooked up the main ingredients in our Stainless Steel Tri-Ply Sauté pan which works a treat on the BBQ so give it a try!

    If you want to try it out, then make sure you check out what we love about our Stainless Steel Tri-Ply range here and also the other amazing recipes we have from BBQ Explorers. You can also buy our mini cast-iron casserole dishes here.

    This dish is simple to make and delicious served for breakfast or brunch. The sauté pan is a fantastic size for the preparation. The mini casserole dishes work brilliantly on the bbq and ideal for serving in. They look great too!

    Neal Ashford – BBQ Explorers
    Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers - bacon cooking in a saute pan on the bbq
    Bacon, Apple, and Sweet Potato Breakfast dishes being cooked on the bbq in cast-iron mini casseroles

    Ingredients for Bacon, Apple, and Sweet Potato Breakfast

    • 8 rashers of smoked bacon
    • 250g of chopped cooking apples
    • 175g of chopped onion
    • 1 medium sized sweet potato, peeled and chopped into small pieces
    • 1 tsp of dried thyme
    • 0.5 tsp black pepper
    • 5 medium sized eggs
    • 250ml of semi skimmed milk
    • 250g of grated cheddar cheese

    Optional:

    • 2 slices of pancetta, fried and chopped into tiny pieces

    Equipment

    ProWare Kitchen Stainless Steel Tri-Ply 24cm Sauté Pan

    ProWare Kitchen cast-iron mini casserole dishes

    Chopping Board

    Cooking Method for the brunch dishes

    1. Firstly, prepare the bbq for medium heat.
    2. Cook the bacon in the sauté pan until crispy, remove from the heat and chop finely.
    3. Add the onion, chopped apples and bacon to the sauté pan and cook for 7 minutes, stirring every couple of minutes.
    4. Next, add the chopped sweet potato, thyme and pepper to the pan and then cook for another eight minutes.
    5. Divide the mixture into four and then add it to the mini casserole dishes.
    6. In a bowl, whisk the eggs and milk and then pour over the breakfast mixture. 
    7. Next, top each dish with the grated cheese.
    8. Place the dishes on the bbq and then set-up for indirect cooking at around 180c for 20 minutes or until they are cooked.
    9. Fry the pancetta and then chop it thinly.
    10. Let the dishes cool for a few minutes and then top each one with pancetta. Absolutely delicious!

  8. Wynne’s Mam’s Cawl

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    Celebrity Masterchef Champion of 2023, Wynne Evans, first burst onto our screens as Gio Compario, ‘the Go Compare man’. Singer, presenter and actor Wynne wowed the Masterchef kitchen with his skill and bold flavours, going on to ‘wynne’ the competition! We are thrilled to bring you ‘Wynne’s Mam’s Cawl’.

    After the handle of one of his old pans fell off, Wynne was delighted to partner up with ProWare for pans that will truly last a lifetime with handles you can count on. Of this dish, Wynne said:

    “Traditional Welsh Lamb Cawl (Lamb & Vegetable Stew) is often seen as being the national dish of Wales. This recipe was my mum’s or mam as we call them here. It’s based on a traditional Welsh recipe for Cawl but uses lamb steaks in place of a lamb joint as was commonly used in times gone by. As is the traditional way to serve Welsh Lamb Cawl, I suggest you pair this recipe with a delicious crusty bread roll and a chunk of delicious Caerphilly cheese!”

    Wynne uses our Copper Tri-Ply range so see why we love it here.

    Wynne Evans with Wynne's Mam's Cawl

    Serves: 6
    Prep time: 10 minutes
    Cooking time: 2 hours

    Ingredients

    • 750g Welsh Lamb Steaks (diced, or Lamb neck fllets)
    • 1 tbsp flour (mixed with a pinch of salt & pepper)
    • Rapeseed Oil
    • 4 large potatoes (scrubbed and diced)
    • 4 large carrots (peeled & diced)
    • ½ swede (peeled & diced)
    • 2 parsnips (peeled & diced)
    • 3 leeks (trimmed, sliced & rinsed thoroughly, greens and whites)
    • Sea salt & ground black pepper (to season)
    • Fresh parsley (chopped, to garnish)
    • Crusty bread (to serve)
    • Caerphilly Cheese (to serve)

    Equipment

    Cooking Method for Wynne’s Mam’s Cawl

    1. Dredge the diced lamb in the seasoned flour, and in a large stockpot, heat the oil until hot; add the floured, diced lamb and cook for 3 to 4 minutes, stirring all the time, until the lamb has a golden brown crust.
    2. Turn the heat down, add 2 litres of water, before adding the diced potatoes, carrots, swede and parsnips. Season to taste with salt and pepper, place a lid on the pot and simmer for 2 hours, or until the meat is tender and the vegetables are cooked.20 minutes before the end of the cooking time, add the chopped leeks, replace the lid and continue to cook.
    3. Check and adjust the seasoning, scatter the chopped fresh parsley over the cawl, then serve in warmed soup bowls, giving each person some meat, vegetables and the broth. Delicious with crusty bread and Caerphilly cheese.

    Note from Wynne – it’s better if made the day before serving. To serve, skim off any fat and reheat gently until piping hot and then serve as before.

  9. Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers

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    If you’ve never tried Haggis before then this innovative taken on the classic could be your perfect introduction. These Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties are a warming, exciting, and delicious take on a Scottish classic so why not give them a try?

    What is Burns Night?

    A Burns Night Supper usually takes place on 25th January because it is the birthday of Robert Burns, a famous Scottish Poet. The evening traditionally involves a reading of the famous poem Address to a Haggis, a ceilidh, and lots of whisky!

    BBQ Explorers use our Stainless Steel Tri-Ply range so check out what we love about it here and take a look at their other amazing recipes.

    “Burns suppers are a celebration of the life and poetry of the poet Robert Burns and these kebabs add a new dimension to any dinner.” – BBQ Explorers

    Potatoes par boiling in a ProWare stainless steel saucepan for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
    Burns Night Haggis Kebabs with a Honey and Whisky Glaze

    Serves: 6

    Ingredients for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties

    • 900g haggis
    • 900g of your favourite sausages (Cumberland and Lincolnshire sausages work well)
    • 1.5 tbsp runny honey
    • 1.5 tbsp whisky

    For the neaps and tatties…

    • 1 medium swede peeled and roughly chopped into 1.5cm cubes
    • 850g Maris Piper potatoes peeled and cut into roasting potato size pieces
    • 3 carrots peeled and chopped into small pieces
    • Goose fat
    • 5 garlic cloves
    • Sea Salt

    Equipment

    Burns Night Haggis Kebabs with a Honey and Whisky Glaze
    Burns Night Haggis Kebabs with a Honey and Whisky Glaze
    Roast Potatoes in ProWare Roasting Pan

    Cooking Method for Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties

    1. Firstly, preheat your BBQ for indirect grilling.
    2. Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
    3. Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
    4. Put the potato pieces into a stainless steel tri-ply saucepan filled with lightly salted water and then parboil them for 15 minutes. Next, drain the water and put the potatoes to one side.
    5. Add two tablespoons of goose fat and five slightly smashed garlic cloves to a roasting pan and then heat it up on your bbq but make sure not to cook over direct heat.
    6. Add the potatoes and a teaspoon of sea salt to the roasting pan and then cook them over indirect heat for one hour at 200°C.
    7. Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
    8. Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
    9. Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
    10. Next, place the roasting dish back on the bbq and cook at 200°C for 20 minutes over indirect heat (but this can also be cooked in your oven)
    11. In a ProWare Kitchen milk pan, add the honey and whisky. Gently heat for one minute and then brush the glaze all over the kebabs after 20 minutes.
    12. Remove the kebabs once they hit an internal temperature of 75°C, let them rest for a couple of minutes and serve with the smashed neeps and tatties.

    These Burns Night Haggis Kebabs with a Honey and Whisky Glaze are ideal for a Burns Night celebration so get cooking!

  10. Paul Foster’s Carbonara

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    A few words from Paul…

    “Carbonara is one of the dishes that epitomises Italy’s cuisine. It’s simple, beautiful, and pure, but so easy to mess up.

    When I was young my understanding of a carbonara was any pasta, sliced ham, mushrooms, double cream, and cheddar cheese. It wasn’t until 2002 when I was 20 years old and picked up a copy of Heston Blumenthal’s Family Food and read his recipe. Whilst it wasn’t 100% authentic it changed the way I thought about this dish, and I wanted to find out more. I fell in love with the technique of creating the rich sauce through the egg, cheese and pasta water. There is skill and discipline in getting it just right. Too much heat and it’s scrambled egg, not enough and it’s thin and raw tasting without the gloss.

    The classic recipe calls for guanciale which is a cured pig cheek bacon that has a high ratio of fat. I get mine from Salt Pig Curing who are my favourite English charcutier company. Guanciale is hard to get hold of in this country so don’t guilt yourself if you have to use pancetta just get the best you can afford, and you will still produce a lovely dish.

    This dish will be quite tricky for novices, but stick at it as practice makes perfect. For professionals, you will notice a little difference in this dish. Whilst I have full respect for the original, this method is slightly tweaked to get a better sauce.

    I had read into this method and was inspired by visit my visit to Lucciano Cucina in Rome. Chef Luciano Monosilio is known as the carbonara king which is a very worthy title in my opinion. He uses the same ingredients apart from switching out some of the pecorino for grana padano, I agree that this gives a better flavour balance.

    The key difference is that instead of making a paste of the cheese and egg yolk he makes almost a hollandaise style sauce using the egg yolks and cheese then whisks in them and guanciale fat. It was without doubt the best carbonara I have ever eaten I was so inspired by this I have done a similar technique below. This gives a more of a custardy kind of feel to the sauce. I will never make it another way now.”

    We don’t know about you, but Paul Foster’s Carbonara is now our ONLY Carbonara!

    Paul Foster's Carbonara
    Paul Foster's Carbonara

    Serves: 4 (primi portion)
    Medium skill

    Ingredients for Paul Foster’s Carbonara

    • 280g dried spaghetti
    • 5 eggs
    • 30g Pecorino Romano (to finish)
    • 30g Grana Padano
    • 200g Guanciale
    • Black pepper

    Equipment

    Paul Foster's Carbonara

    Cooking Method for Paul Foster’s Carbonara

    1. Trim the dry exterior off the guanciale, cut into thick lardons around 2cm in width, and then spread them out evenly in a cool dry Stainless Steel Tri-Ply 24cm Frying Pan and heat slowly.
    2. Colour all over and remove from the heat, strain off the fat and keep warm so it doesn’t solidify.
    3. Cook the pasta in boiling salted water until al dente.
    4. Whilst the pasta is cooking, put the egg yolks into a large bowl with a spoon of the pasta water. Place the bowl over a pan of simmering water and whisk to a light fluffy sabayon.
    5. Finely grate the cheese and whisk it into to the yolks.
    6. Remove from the heat when the egg yolks are light, airy and leave a whisk trail when you lift it.
    7. Season with a twist of black pepper and slowly whisk in the warm guanciale fat.
    8. When the pasta is cooked, drain and add to the sauce, toss well and add the guanciale. Season to taste with salt and pepper.
    9. Twist the pasta in a ladle with large tweezers and spoon into a warm bowl.
    10. Evenly spread out the guanciale and finish the dish with grated pecorino and a twist of black pepper.

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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

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