Tag Archive: Mains

  1. 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.

  2. 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!

  3. 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.

  4. Toad in the Hole with Red Onion Gravy by BBQ Explorers

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    Not only is Toad in the Hole with Red Onion Gravy a wonderful autumn/winter family dish, but it’s also great for Halloween! That being said, we bet you never considered making it on the BBQ.

    Well, BBQ Explorers are back and they’ve done it again. Using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply milk pan, they have created a mouth-watering Toad in the Hole, packed with mustard, rosemary, and thyme.

    Our favourite thing about this recipe is definitely using Pigs in Blanket for the sausages! They used lamb and mint sausages but encourage you to use your favourites because that’s what makes it a family favourite!

    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.

    Toad in the Hole with Red Onion Gravy
    Toad in the Hole with Red Onion Gravy

    Serves: 6

    Ingredients for Toad in the Hole

    • 12 lamb and mint sausages (choose your favourites)
    • 12 rashers of thin smoked pancetta bacon or steaky bacon
    • 450g semi-skimmed milk
    • 6 large eggs
    • 210g of plain flour
    • 1.5 tbsp wholegrain mustard
    • Fresh sprigs of rosemary and thyme
    • 2 tbsp rapeseed oil
    • 2 red onions, cut into medium sized wedges
    • Carrots and runner beans
    • Potatoes for roasting or mash

    Ingredients for the Red Onion Gravy

    • 200ml red wine
    • 400 ml beef or chicken stock
    • 1 red onion, sliced thinly
    • 0.5 tbsp demerara sugar
    • 1 tbsp balsamic vinegar
    • 1 tbsp plain flour

    Equipment for Toad in the Hole with Red Onion Gravy

    Cooking Method for Toad in the Hole with Red Onion Gravy

    1. Prepare your bbq for cooking.
    2. Wrap one slice of the pancetta bacon around each sausage.
    3. Add the plain flour to a bowl and then, one by one, add the eggs, whisking as you go. Slowly pour in the milk and continue to whisk it until you have a smooth consistency. Add the herbs, salt/pepper and mustard, and then cover over and store for an hour in the fridge.
    4. Cook the sausages on the bbq until they are browned and then remove them. Next, prepare your BBQ for cooking over indirect heat at 220°C.
    5. Once the bbq is hot enough, add a Stainless Steel Tri-Ply 35cm Roasting Pan and rapeseed oil.
    6. Once hot, quickly add the sausages, onion wedges, batter, rosemary, and thyme. Close the lid and cook for 30 minutes. Definitely, no peaking!
    7. Time to make the gravy! I used my Stainless Steel Tri-Ply 14cm Milk Pan (stainless steel interior), which is an ideal size to use.
    8. Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
    9. Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
    10. Stir in the plain flour and cook for a couple of minutes before adding the red wine. Let it reduce for a few minutes before adding your stock and then cook for 15 minutes.
    11. Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
    12. Finally, pour on your onion gravy and enjoy.

  5. Smoked Mexican Meatballs by BBQ Explorers

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    Warming, winter flavours are the order of the day for Bonfire Night so why not try these Smoked Mexican Meatballs? This is also a great recipe to batch cook so there will be plenty leftover for those chilly weeknights.

    Bonfire night is a great opportunity to invite friends over for an autumnal outdoor party. This bbq dish is inspired by Mexican flavours and is easy to make. The ProWare Kitchen sauté pan is ideal for making this tasty meal.

    Neal Ashford, BBQ Explorers

    Neal loves our Stainless Steel Tri-Ply range and uses our sauté pan in this recipe so make sure you check out what we love about our Stainless Steel Tri-Ply range here. Also, don’t forget the other amazing recipes we have from BBQ Explorers because you’re sure to find loads of other innovative recipes to cook all year round.

    Smoked Mexican Meatballs

    Serves: 6

    Ingredients for Smoked Mexican Meatballs

    • 500g minced beef
    • 500g minced pork
    • 100g corn crisps (we used Doritos)
    • 1 red onion
    • 2tbs coriander
    • 2tbs parsley
    • 1 egg
    • 2tsp ground cumin
    • 2tsp smoked paprika
    • 2tsp ground coriander
    • 2tsp garlic granules
    • 2tsp salt
    • 1 tsp black pepper

    Ingredients for Tomato and Roasted Pepper Sauce

    • 2 cloves of garlic
    • 200g roasted peppers
    • 800g chopped tomatoes
    • 1tsp chipotle paste
    • 1tsp salt
    • 1tsp sugar
    • 1 tsp pepper

    Serve with

    • Grated cheese
    • Rice
    • Guacamole
    • Sour cream
    • Fresh coriander

    Equipment

    Smoked Mexican Meatballs
    Smoked Mexican Meatballs
    Smoked Mexican Meatballs

    Cooking Method for Smoked Mexican Meatballs

    1. Prepare your bbq for cooking with direct and indirect heat.
    2. Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
    3. Finely chop the coriander and parsley and grate the red onion.
    4. Using a food processor or a heavy object, create a fine crumb with the corn crisps.
    5. Add the minced pork, minced beef, spice mix, onion, coriander, parsley and egg to a bowl and give it a good mix with your hands.
    6. Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
    7. When the BBQ is hot enough, place the meatballs on the cooking grate and cook with indirect heat. Add a handful of woodchips (we used Cherry wood) to the coals to give the meatballs a mild smoky flavour. Cook the meatballs for 8 minutes, so they are browned but not entirely cooked through, and then remove from the heat.
    8. Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
    9. Add the chopped tomatoes, chipotle paste, sugar, salt and pepper and give the mixture a good stir and simmer for five minutes before adding all the meatballs.
    10. Cook for 10 minutes and then add the roasted peppers and cook for a further 5 minutes. Check to ensure the meatballs are cooked through and then serve with rice and your toppings.

  6. Paul Foster’s Valencia Style Paella

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    A few words from Paul…

    “In the UK we tend to think of paella as a seafood rice dish. As tasty as that version is, the original comes from Valencia in Eastern Spain and contains chicken, rabbit, and snails but no seafood.

    I like nothing more than eating a seafood paella full of fresh mussels, langoustines, prawns, and squid with a bottle of white wine by the coast, but as there are so many variations of this dish across Spain, I wanted to develop a recipe that fully respected its origins.

    Eastern Spain is one of the most important rice growing regions in the country. 1200 years ago, rice was introduced to the Spanish moors and the farmers would cook rice in a pan over a wood fire to share for lunch.

    For this dish its best to use the leg, shoulder and wing cuts as they don’t overcook and have a better texture. There are many stories about where the name paella is said to come from but the most likely is that it came from the name of the pan it is cooked and served in.

    Once you have mastered the technique for a paella then you can experiment and adapt the ingredients. The key is the cooking of the rice… don’t be scared of keeping the heat high as that’s what builds the ‘socarrat’ which is the crust that forms on the bottom and sides of the pan, and in my opinion the best part of a good paella.”

    Paul Foster's Valencia Style Paella
    Paul Foster's Valencia Style Paella

    Serves: 2
    Medium skill

    Ingredients for Paul Foster’s Valencia Style Paella

    • 250g rabbit on the bone
    • 250g chicken on the bone
    • 50g extra virgin olive oil
    • 1 ripe tomato
    • 100g of runner beans cut into 2 inch pieces
    • 100g tinned butter beans drained
    • 250g Bomba rice
    • 800g chicken stock
    • 2 sprigs of fresh rosemary
    • saffron, small pinch
    • Sweet smoked paprika, small pinch
    • 2 cloves of garlic, peeled
    • Salt

    Equipment

    Cooking Method for Paul Foster’s Valencia Style Paella

    1. Cut the rabbit and chicken into evenly sized pieces, around 60g-70g each.
    2. In a paella pan or large frying pan, add the oil and heat on high. Next, add the meat (skin side down) and fry on high heat until golden brown.
    3. Add the runner beans to the pan and then fry with the meat for 1 minute.
    4. Sprinkle in the smoked paprika and stir well.
    5. Chop the garlic finely and add to the pan, stir and cook for 2 minutes.
    6. Grate the tomato to a pulp and then add it to the pan. Cook for 1 minute until it starts to catch lightly on the bottom of the pan.
    7. Bring the stock to the boil and add to the pan, keeping it on a high heat, so it comes straight back to the boil. Then sprinkle in the saffron and add the butter beans.
    8. Add the bomba rice and stir in well to ensure it is well incorporated.
    9. Keep the rice on full heat for 10 minutes and don’t stir at all.
    10. After 10 minutes, turn down to a low heat and cook for 5/6 minutes.
    11. Remove from the heat, place 2 sprigs of rosemary on top, and cover with a tea towel. Leave it for 2 minutes so the rice takes on the aroma of the rosemary.
    12. Serve immediately in the middle of the table in the cooking pan.

  7. Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

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    You may have had hispi cabbage before, but have you had Charred Hispi Cabbage with a Hazelnut and Stilton Crumb? This recipe is the perfect example of how to jazz up a vegetable for a suitably festive side dish.

    Cabbages are in season all year round in the UK so it’s even a great side dish to add to any roast dinner from January to December!

    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    Written by Eliza

    Serves: 4

    Ingredients for Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    • 1 large hispi, pointed or sweetheart, cabbage
    • 1½ tbsp olive oil
    • 1 red chilli, deseeded and finely chopped
    • 60g hazelnuts, blanched and chopped
    • 25g butter
    • 40g breadcrumbs
    • 1 1/2 tbsp finely chopped parsley
    • 50g stilton

    Equipment

    We also offer 24cm frying pans in the same range. Check out what we love most about this range here and don’t forget that if you buy a set of any two frying pans from this range, you can get 10% off! Buy now.

    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb
    Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    Cooking Method for our Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

    1. Firstly, heat the oven to 200°C/180°C fan/gas 6.
    2. Remove any damaged outer leaves from the cabbage and cut it into four to six wedges, but keeping the core intact so the leaves stay together.
    3. Drizzle 1 tbsp of the oil over the wedges and massage into the leaves before sprinkling over a pinch of sea salt.
    4. Add some oil to the non-stick frying pan and heat over medium heat until it’s hot, but not smoking. Sear the wedges, cut-side down, for 6-8 mins until blackened and charred, and then turn them over and cook on the other side for another 6-8 mins until they get a really good, dark brown crust.
    5. Transfer to a baking tray, cut-side up, and roast for 10-15 mins until the stalks are tender when pierced with a knife, or transfer to a cooler place on the barbecue and cook until the stalks are tender.
    6. Meanwhile, heat the butter in the stainless steel interior frying pan. Fry the-hazelnuts and breadcrumbs for 2-3 mins until the hazelnuts smell nutty and the breadcrumbs toast.
    7. Add the butter, and stir for a few mins to coat. Stir in the parsley with some seasoning, then pour over the cabbage and dot with Stilton. Return to the oven for 5 mins until the Stilton has melted.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  8. The Perfect Roast Potatoes

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    Yes, we know it’s a bold claim, but we really are bringing you the perfect roast potatoes. Rosemary really lifts any roast potato dish, but we recommend sourcing some fresh rosemary if you can (we’ve invested in a rosemary plant because they are so hardy!)

    We all think we have the perfect roast potato recipe but, what’s great about this one, is that it’s vegetarian and vegan-friendly! So, if you don’t believe us, cook them up yourself and let us know what you think.

    Before…
    …during…
    The Perfect Roast Potatoes
    …and after

    Written by Eliza

    Serves: 8
    Prep time: 10-15 minutes
    Cooking time: 45-55 minutes

    Ingredients for the Perfect Roast Potatoes

    • 75ml sunflower oil
    • 2kg floury potatoes, maris piper work well
    • 2 tbsp finely chopped rosemary
    • Good pinch of sea salt

    Equipment

    This recipe features our newest range, Stainless Steel Base, so find out what we love about it here and don’t forget to check out our other ranges too.

    Cooking Method for our the Perfect Roast Potatoes

    1. Heat the oven to 200°C/180°C fan/gas 6. Pour the oil into a large roasting tin and then put in the oven to heat up.
    2. Peel the potatoes and chop them into large even chunks (about 5cm). Place in a large saucepan and cover with cold water. Season with a generous pinch of salt, and bring to the boil. Simmer for 4-5 minutes until the potatoes are just tender around the edges.
    3. Once they are ready, you can drain them and return them to the pan. Cover with the lid and give the pan a good shake to rough up the edges (one of our favourite things about our Stainless Steel Base and Copper Base ranges is the vented, glass lids… you can see just how fluffy your potatoes are!)
    4. Take the roasting tin of hot oil out of the oven, and then carefully transfer the potatoes one by one to the hot oil, and turn each one to coat it on all sides as you go.
    5. Roast for 45-55 minutes, turning once or twice during cooking, then season with salt chopped rosemary and serve.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  9. Whole Baked Cauliflower Cheese

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    Cauliflower Cheese has to be one of the nation’s favourite dishes. This Whole Baked Cauliflower Cheese does not disappoint! It’s perfect for Christmas but is also a great accompaniment to a roast dinner all year round.

    Part of the beauty of this recipe is that it showcases so many different parts of our ranges. Steam or par boil the cauliflower in one of our saucepans or our Stainless Steel Steamer, make the roux in one of our milk pans, and bake the dish in the oven in one of our frying pans, or sauté pan if you have a particularly large cauliflower! It’s also a straightforward and easy recipe so you can fit it in around the chaos of Christmas cooking.

    Prepping for our Whole Baked Cauliflower Cheese with our stainless steel base saucepan, steamer and milk pan
    Whole Baked Cauliflower Cheese

    Written by Eliza

    Serves: 6
    Prep time: 5 minutes
    Cooking time: 50 minutes

    Ingredients for Whole Baked Cauliflower Cheese

    • 1 large cauliflower (about 1kg)
    • 600ml whole milk
    • ½ onion
    • 6 cloves
    • 1 bay leaf
    • 50g unsalted butter
    • 50g plain flour
    • 2 tsp English mustard
    • 170g mature cheddar
    • Pinch of salt and white pepper

    Equipment

    This recipe features our newest range, Stainless Steel Base so find out what we love about it here.

    Whole Baked Cauliflower Cheese preparation
    Butter melting in a pan
    Cauliflower and onion being prepped for our Whole Baked Cauliflower Cheese

    Cooking Method for our Whole Baked Cauliflower Cheese

    1. Firstly, bring a large pan of salted water to the boil and then pull any large leaves off the cauliflower, but leave any smaller ones attached. Cook the cauliflower in the boiling water for 15 mins, and then drain and set aside.
    2. Heat the oven to 180C/160C fan/gas mark 4.
    3. Place the milk in a pan along with the half onion studded with cloves and the bay leaf and heat gently but do not boil.
    4. Melt the butter in a sauce pan over a medium heat, and then stir in the flour and cook for 1-2 mins.
    5. Gradually add the warm milk, stirring until you have a smooth sauce, and then mix in the mustard.
    6. Next, add two-thirds of the cheese and whisk until the cheese has melted and season to taste with salt and white pepper.
    7. Put the cauliflower in the middle of a deep baking dish (in the photos you can see our non-stick frying pan being used) and then pour over the cheese sauce before sprinkling with the remaining cheese. Finally, bake for 30-35 mins until it is golden brown and bubbling.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

  10. Roast Chicken with Clementines

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    Chicken is such a versatile meat that it goes with an abundance of different flavours. One of our favourites is Roast Chicken with Clementines and its aromas are sure to get you in the Christmas spirit. The mustard, thyme, and fennel running through the dish lift the flavours and distinguish it from other Roast Chicken dishes. It really is perfect for the festive or winter period so get cooking it for yourself!

    This recipe also (deservedly) puts the spotlight on our Stainless Steel Tri-Ply 35cm Roasting Pan. We love it because it’s suitable for all hob types, including induction. It is also oven safe up to 260°C. We are proud to offer a lifetime guarantee and know you will love it as much as we do so why not treat yourself?

    Written by Eliza

    Ingredients for Roast Chicken with Clementines

    • 4 tbsp olive oil
    • 100ml of Pernod
    • Juice of ½ an orange
    • Juice of ½ a lemon
    • 2 tbsp grain mustard
    • 3 tbsp honey
    • 1 large onion, peeled with the root left intact and cut into wedges
    • 1 medium fennel bulb cut into 6 wedges
    • 3 sticks of celery
    • 1.2 kg chicken
    • 4 clementines, unpeeled and sliced horizontally into thick slices
    • 1 tbsp thyme leaves
    • 2 tsp fennel seeds
    • Chopped flat-leaf parsley, to serve
    • Salt and black pepper

    Equipment

    We have four fantastic ranges and so see what we love about each of them here. If you’re looking for Christmas gift ideas, make sure to check out our Gift Guide because it’s always nice to treat yourself or a foodie loved one.

    Cooking Method for Roast Chicken with Clementines

    1. Firstly, in a mixing bowl whisk the olive oil, Pernod, orange juice, lemon juice, mustard and honey and then season generously with salt and black pepper.
    2. Pour the mixture over the chicken and leave it for a couple of hours to let the flavours develop.
    3. Preheat the oven to 220°C/gas mark 7.  
    4. In a Stainless Steel Tri-Ply Roasting Pan, place the celery sticks in the middle and then sit the chicken on top. Next, place the remaining vegetables around it and sprinkle with fennel seeds and any marinade around the chicken.
    5. Bake for 15 minutes and then lower the heat to 190°C and cook for 45 minutes, until the chicken is golden and cooked through. Once it is, you can remove it from the oven.
    6. Lift the chicken, fennel and clementines from the tray and then arrange them on a serving plate before covering to keep warm.
    7. If you wish to reduce the sauce, then pour it into a ProWare saucepan and bring it to the boil.
    8. Simmer until the sauce is reduced by a third, so you are left with about 80ml. Pour the hot sauce over the chicken, garnish with some chopped parsley and serve.

    Thank you to the fantastic team at My Father’s Heart for allowing us to take over their beautiful showroom to showcase this recipe.

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0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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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.

ProWare is a trading name of Faresco Ltd.
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company number 02251205
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Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY