Tag Archive: Luke French

  1. Wild Sea Trout cured in Douglas Fir Gin, Linseed Cracker and Pickled Vegetables by Jöro

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    Jöro‘s Chef Director Luke French has created yet another stunning Christmas recipe for us. This is an impactful starter which is easily made ahead of time.

    Luke chose Twisting Spirits Douglas Fir Gin to cure the wild sea trout. This gin is distilled over Douglas Fir pine needles which lend a unique, Christmassy aroma and flavour. The background flavours of the gin, grapefruit, lemon and cut grass, provide a lovely counter-balance to the oily goodness of the wild sea trout. Twisting Spirits forage for the Douglas Fir pine needles locally to their South Oxfordshire micro distillery. If you are looking for the perfect gift for gin lovers this Christmas look no further than Twisting Spirits’ Selection Gift Packs which include the Douglas Fir Gin, a Kaffir Lime & Lemongrass Gin and an Earl Grey Gin.

    ProWare Christmas Recipes Joro Trout

    This recipe will help you get ahead at Christmas as it can (and should!) all be made before the day. The trout needs a few days to cure, so make sure you build time in for that and the linseed crackers can be baked and stored in an air-tight box for up to a week. If you haven’t got time to pickle your own vegetables make sure to pick up a jar of pickled vegetables to accompany the dish. Jöro’s recipe for pickled vegetables is very quick and easy, check it out here.

    ProWare Christmas Recipes Joro

    Serves: 6 as a starter

    Prep time Trout:  15 minutes

    Resting time: 3 days in the fridge

    Prep time Crackers: 15 minutes

    Cooking time: 50-60 minutes




    • 1 x 500/600g piece of wild sea trout, de-scaled and de-boned
    • 1 bottle of Twisting Spirits Co. Douglas Fir Gin (available online, of course you can use any kind of gin, Douglas Fir just tastes like Christmas!)
    • 100g sea salt
    • 100g caster sugar
    • 5 green juniper seeds
    • 1 small branch of Douglas Fir (Christmas/pine tree), needles removed
    • 1 jar pickled vegetables to serve.


    • 350ml water
    • 2.5g table salt
    • 20g potato starch
    • 50g linseeds
    • 15g white sesame seeds
    • 15g black sesame seeds
    • 20g sunflower seeds

    Cooking Method

    For the Trout:

    1. Begin by scoring the skin of the trout every few centimetres but taking care not to cut into the flesh.
    2. To cure the trout: add the salt, sugar, juniper and pine needles to the bowl of a food processor and blend to a fine powder. Pour into a bowl and add the gin liberally until a thick slurry is formed and the mixture is beautifully aromatic and boozy.
    3. In a tray place a large but even layer of double lined cling film and then smother with an even layer of the cure mixture and then place the trout on top, followed by another layer of the cure mixture, then wrap tightly with the excess cling film and place the tray in the fridge and leave it for around 3 days, turning the fishy parcel over twice a day.
    4. When it is ready the fish should be firm to the touch on the outside and tender throughout, to finish the preparation, carefully wash off the cure mixture under cold running water for 5 minutes, then dry well with kitchen towel, remove the skin and slice thinly and reserve in the fridge, covered.

    For the Crackers:

    1. Place the water and salt into a pan, using a handheld blender, gradually add the starch whilst blending until fully combined without lumps, if there are any lumps, pass through a fine sieve into a clean pan.
    2. Place over a medium heat and add the seeds, stirring continuously until the mixture thickens to custard-like viscosity. Pour it onto a baking sheet lined with non-stick paper and bake in a pre-heated oven at 160C for 50-60 minutes until dry and crispy, then remove from the oven and allow to cool, break into desired sized pieces and store in an airtight container until needed.
    3. Serve the trout with the crackers and pickled vegetables.
  2. Pot Roasted Red Cabbage with Winter Spices by Jöro

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    We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.


    ProWare Christmas Recipes Joro Red Cabbage

    This recipe for Pot Roasted Red Cabbage with Winter Spices has a lovely Christmas taste to it and the mini red cabbages used are the perfect size to fit in our Mini Cast Iron Casserole. Alternatively, you can use one large red cabbage and use a 20cm saucepan or stock pot.

    ProWare Christmas Recipes Joro Red Cabbage

    This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.

    ProWare Christmas Recipes Joro Red Cabbage

    Serves: 4-6 as a side

    Prep time:  No prep time

    Cooking time: 30-40 minutes


    • 1 red cabbage (or 4-6 mini cabbages one per person)
    • 4 large sprigs of fresh thyme
    • 4 cloves of garlic, peeled and crushed
    • 375ml red wine
    • 375ml fresh orange juice
    • 1L dark chicken stock, reduced to 300ml
    • 75ml red wine vinegar
    • 3 star anise
    • 1 cinnamon stick
    • 100g dark muscovado sugar
    • 1tsp cumin seeds
    • 1tsp caraway seeds
    • table salt to taste
    • 50g unsalted butter


    • Knife
    • Stock pot or heavy based casserole large enough to fit 1 red cabbage (and if using mini cabbages 4-6 mini casserole dishes)
    • Knife
    • Ladle or spoon

    Cooking Method Stew

    1. Begin by placing a deep saucepan (that has a lid) over a gentle heat. Gently toast the spices in a medium-hot dry pan until golden and starting to release their essential oils. Add the crushed garlic, thyme and butter and gently cook until the butter begins to foam. Add the cabbage to the pan.
    2. Turn the cabbage around in the pan so it is coated by the spiced butter, increase the heat and then deglaze with the red wine vinegar and reduce it by two thirds. Add the wine, orange juice and chicken stock.
    3. If using mini cabbages, transfer one into each mini casserole and divide the liquid from the saucepan between them.
    4. Place a lid on the pan (or mini casseroles if using) and put in a hot oven (200C) until the cabbage is tender and the liquid has reduced to a rich glaze (if using mini cabbages this should only take 10-15 minutes), checking every 10 minutes and basting the cabbage in the cooking liquid.
    5. Rest the cabbage in the pan with the lid on until ready to serve, and when ready, slice the cabbage open and pour over the juices.
  3. Sourdough Crumpets by Jöro

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    Jöro‘s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.

    Resting time: overnight 8-10 hours



    • 270g sourdough starter
    • 10g Sheffield Heather Honey
    • 2g table salt
    • 2g bicarbonate of soda

    Cooking Method

    1. Mix the starter, honey, and salt together. Stir, then allow the starter to ferment overnight, 8-10 hours.
    2. Rub your ProWare Pan and metal crumpet rings with a little smoked butter, then place over a medium heat. It is pretty easy to burn the bottom of the crumpets if you’re not too careful, be ready to adjust the temperature – you want the pan to be hot but not smoking hot!
    3. Stir the bicarbonate of soda into the sourdough mixture – It will start bubbling quite quickly.
    4. When the pan and rings are hot, carefully spoon the mixture into them, leaving a little gap at the top to allow for the crumpet mixture to rise.
    5. When the edges are cooked, remove the crumpets from the rings and flip them over and cook for a further 2-3 minutes.


    To serve

    • We serve ours with Miso Cultured butter
  4. Fricassee of Mushrooms by Luke French

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    For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.

    ProWare's Fricasse of MushroomsProWare's Fricasse of Mushrooms in our Copper Tri-Ply Saute Pan







    Be careful if foraging for wild mushrooms as it is important not to eat any you do not recognise. We served this alongside a British rare breed pork chop with a hearty bread to mop up the juices.

    Serves: 2
    Prep time: 10 minutes
    Cooking time: 30-40 minutes


    • 200-250g mixed mushrooms, trimmed, peeled & brushed
    • 2 tablespoons hazelnuts, skinned and blanched, cut in half and toasted on a small tray in the oven at 150ºC for 5-10 minutes or until golden.
    • 60g unsalted butter
    • 2 small handfuls spinach, washed and shredded
    • 1 clove garlic, finely sliced
    • 1 large or banana shallot, peeled and cut into brunoise (cubes of about 3 mm or less)
    • 2 sprigs of thyme, just the leaves
    • 400g whipping cream
    • 100g dry white wine
    • 20g sherry vinegar
    • 1 summer truffle, brushed then shaved or grated
    • Table salt
    • White pepper
    • 1 lemon, juice only


    Cooking Method

    1. Melt the butter in the sauté pan over a low to medium heat.
    2. When the butter starts to foam add the shallot and cook it slowly until it is very soft and translucent.
    3. Add the thyme, garlic and mushrooms cooking over a medium to high heat in order to brown the mushrooms.
    4. Pour in the sherry vinegar to deglaze the pan and reduce until it is all evaporated. Repeat the deglazing process with the wine.
    5. Add the whipping cream and cook gently until the sauce thickens.
    6. Stir in the spinach and hazelnuts.
    7. Remove the pan from heat and season with lemon juice, salt and pepper to taste. Serve with a garnishing of the shaved summer truffle.


  5. American Pancakes by Luke French

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    Pancakes are quick, easy and always delicious. Luke French‘s recipe for American style pancakes is fuss free way to kick-start your morning.  There is a video below of Chef Luke demonstrating how to make these pancakes. He also tops them with a lovely combination of smoked salmon and samphire, which would make a lovely evening mean and shows that pancakes don’t have to just be for breakfast!

    Makes: 6-8 Pancakes

    Prep time: 10 minutes

    Cooking time: 2-3 minutes per pancake


    • 1 large egg
    • 2 tbsp of melted butter
    • 1 tbsp of caster sugar
    • 135g of sifted plain flour
    • 1 tsp of baking powder
    • 130ml of whole milk


    Pancakes preparation

    1. Add the egg to a mixing bowl and whisk in the butter until slightly fluffy.
    2. Add the sugar and whisk until smooth.
    3. Sift together the flour and baking powder into a separate bowl.
    4. Gradually add the flour mixture to the egg mixture. Whisk until smooth.
    5. Add the milk gradually, scraping the sides of the bowl when necessary. Mix until it is a thick smooth texture and use straight away.

    Cooking Method

    ProWare's American Style Pancakes

    1. Add a couple of knobs of butter to the pan and melt over a medium heat. This will create a nice even coating to the pan. Heat the butter until it froths.
    2. Add half a ladle of the batter to the pan.
    3. Wait until the top of the pancake begins to bubble, turn it over using a turner or pallet knife and cook until both sides are golden brown. The pancake will rise to about 1cm in thickness.
    4. Remove the pancake from the pan and keep warm in an oven heated to 90C on a plate or a tray.
    5. Once all pancakes are cooked, serve with a topping of your choice.