Tag Archive: proware cookware

  1. 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.


    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!!
  2. 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.


    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!
  3. 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

    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!
  4. 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

    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


    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!

  5. Emma Britton Q&A

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    The team at ProWare first met Emma Britton at the Spirit of Christmas at London Olympia and were wowed by her beautiful and innovative designs. From glassware and mirrors to napkins and splashbacks, Emma’s collection has something for every home.

    With individually crafted and bespoke creations, Emma’s products are sure to give any kitchen a beautiful finishing touch. Intrigued by how Emma got started, we sat down and asked her more about it…


    1.Tell us more about yourself/brand?

    I am a decorative glass designer, meaning I put pattern onto glass. I launched my business, Emma Britton Decorative Glass Designer, back in 2010, and came up with an idea of putting repeated pattern onto glass splashbacks that wasn’t available at the time. I had a background in textile design but had worked in the glass industry, so my niche came from the marriage of these two areas of expertise.

    2. What makes your splashbacks so special?

    They are original and very much designed to bring joy or to complete an interior space. I personally oversee every project from design, to making and fitting. Each home and customer is unique so I work with clients to realise what they would like and help to solve their design dilemmas. My glass splashbacks are pretty yet practical, designed to last, suitable to use behind all kinds of hobs and cookers. Customers can either choose from one of my collections or commission a bespoke design – we have different price points depending on your budget. 

    3. Talk about your signature design style…

    My work has a strong British aesthetic, it’s bold, confident and often colourful with a hint of nostalgia, mostly floral, and always inspired by suburbia and the way we decorate our homes. I paint all my designs by hand. My pieces are always practical though, and designed with modern living and entertaining in mind. In my spare time I love to be a hostess and really enjoy decorating my Edwardian home.

    4. You also design for glassware…tell us more

    I’ve been designing patterns for glassware since 2015. I wanted to expand my offering and it felt like a natural synergy to the splashbacks as its still pattern on glass. During the pandemic we bought all our glassware decoration in-house, something I am incredibly proud of and now decorate everything in small batches in my Derbyshire studio. I launched new designs at this point; my pretty etched Silver Birch Collection with dainty, dappled leaves and it has really taken off. I think people like to use nice things everyday, it just elevates the everyday, from a nice glass of water to a pretty glass of wine on the sofa and with friends. 

    What is your favourite dish to cook at home?

    I really like to make a vegetarian version using quorn mince of coochinando’s Pasta Al Forna. It takes about two hours to make, so I usually do it on a Saturday afternoon when I can relax and enjoy the cooking process. I make a huge dish, or two at a time, so I can freeze some portions and also enjoy it the next day when it tastes even better! https://coochinando.com/recipes/pasta-al-forno-oven-pasta-bake/

    See more of Emma’s splashbacks and glassware at: www.emmabritton.net


  6. ProWare’s Guide to Gifts Under £40

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    Present-buying on a budget can be challenging, which is why we’ve put together ProWare’s Guide to Gifts Under £40. Spoil the foodies in your life but don’t break the bank with these great ideas…


    Shop gifts under £40

    Set of 2 Tea Towels: £20.00

    Copper Tri-ply Mini Frying Pan: £25.00

    Copper Tri-ply Mini Pan: £28.00

    Copper Tri-ply Mini Casserole: £34.00

    Mini Cast Iron Casserole: £22.00 or for 2 £39.00

    Salt Apron: £18.99

    Alchemist Cocktail Book: £14.00 or

    in a set with a Copper Tri-ply Mini Pan £39.00

    Stainless Steel Multi-steamer: £22.00

    Large Jute Tote Bag: £4

    Silver plated mini ladle: £20.00

    Stainless steel tri-ply 9cm mini pan: £24.00

    Looking for larger sets and bundles? We have a more extensive gift guide here so between the two you’re sure to find the perfect gift for your foodie loved on!

  7. 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.

    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.
  8. 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


    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.
  9. Upcoming Foodie Events: Winter Edition

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    Winter is a time of culinary delight. With Game Season, Bonfire Night, Thanskgiving and Christmas, winter is the perfect time to head to a foodie festival! That’s why we’re bringing you a list of upcoming foodie events: winter edition. We have stalls at Spirit of Christmas, Living North and BBC Good Food festivals and we can’t wait to meet as many new and existing customers as possible so read on for more details!


    Spirit of London (30 October – 5 November)

    Lighting up London’s Olympia is the Spirit of London Christmas fair. This is one of our favourite events of the year because it really gets you into the festive spirit. Spirit of Christmas have a great blog about ProWare up on their website here so go and have a read!

    As well as visiting us at stall Q42 in the Grand Hall Ground, you can explore 700 ethical independent brands and designer-makers, curated in partnership with House & Garden, so there’s something for everyone.

    Shop food and eat food in equal measure with award-winning artisans and producers nestled alongside Louis Roederer bars and a BRAND NEW José Pizarro at Spirit of Christmas Restaurant.

    We will be selling all our ranges so come on down and treat yourself or a foodie loved one to the perfect christmas cookware gift!

    Upcoming foodie events: winter edition
    Copper Tri-Ply, Copper Base, Stainless Steel Tri-Ply and Stainless Steel Base ranges will all be available

    Getting there: Olympia London is located at

    Hammersmith Road
    London
    W14 8UX

    Kensington (Olympia) has a dedicated rail station located directly beside the venue, and is also served by London Overground and National Rail services, and a limited service on the District line from Earl’s Court. If the trains don’t align then you can easily walk from nearby stations as it’s a 0.5 mile walk from West Kensington on the district line or a 0.5 mile walk from Baron’s Court on the Piccadilly Line.

    Tickets: Day tickets from £22. Book here.


    Living North: Yorkshire Christmas Fair (9 – 12 November)

    Taking over York Racecourse is the Living North Yorkshire Christmas Fair at York Racecourse. We’re delighted to have a stand at the biggest seasonal event in the North and cannot wait to get into the festive spirit with new and existing customers so make sure you come and see us at stand EG3.

    From local, artisan producers to homewares and fashion retailers, there’s something for everyone at this larger than life event! All four days of the event also promise fantastic chef demonstrations so whichever day you go, you’re in for a treat.

    Getting there: York Racecourse is located at

    York Racecourse
    Racecourse Road, Knavesmire Road, York

    Tickets:

    Early Bird Discounted Tickets: £7
    Concessions: £6

    Booking fees apply. Book here.

    Early bird discounted tickets are available until Midnight on 8 November. After this, tickets will be available to buy on the door at £9 each and concessions are also available.

    Check out our minis here and see them at any of the festivals!


    BBC Good Food Show (23 – 26 November)

    Wrapping up our upcoming foodie events: winter edition is the BBC Good Food Show at the NEC in Birmingham. It promises to be a culinary cracker, with star guests already announced. These include The Hairy Bikers, Nadiya Hussein, Michel Roux, James Martin and Gennaro Contaldo so don’t miss them! Also make sure you hit the BBC Good Food Restaurant and star book signings alongside all your Christmas shopping stops.

    Come and visit us at stand Q32 for all your Christmas culinary needs, or to chat all things pots and pans.

    Getting there: The NEC’s address is

    NEC Birmingham, B40 1NT

    It is also connected to Birmingham International Station by a covered walkway so couldn’t be easier.

    Tickets: General admission from £25. Book here.

    And with that, Christmas stockings for the foodies in your life are sorted! If you’re looking for bigger gifts or gift bundles, then head over to our Christmas Gift Guide here and also keep an eye on our social media for any upcoming promotions or offers.

  10. ProWare’s Chrismas Gift Guide

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    Christmas is a time of culinary delight! From homemade mince pies and family Christmas cake recipes to the mouth-watering smell of roast turkey, there’s no denying that Christmas is the foodie gift that keeps on giving. With all this cooking going on, we’ve put together ProWare’s Chrismas Gift Guide to help you treat the foodies in your life.


    ProWare’s Christmas Gift Guide to main presents…

    Large gift sets

    Set of 6

    Proware's Christmas Gift Guide

    All our ranges come in larger sets. Copper Tri-Ply (pictured), Copper Base, and Stainless Steel Tri-Ply come in sets of 6 and Stainless Steel Base in a set of 5.

    These fantastic sets are the perfect bundle for setting up any home or professional chef for success. They all include 3x saucepans (16cm, 18cm, 20cm), and a 14cm milk pan and are completed by a variation of non-stick frying pans, stockpots, or saute pans.

    RRP: from £208.00 Buy here

    Set of 3

    Proware Christmas Gift Guide

    Within each of our four ranges we offer a set of 16cm, 18cm, and 20cm saucepans. Our sets of 3 give you a saucepan for every occasion.

    We have designed the handles specifically so that the pans nest within each other for stylish and efficient storage

    If you’re not sure which range is right for you, check out what we love about each of them here.

    RRP: from £135.00 Buy here


    Stainless Steel Tri-Ply Roaster

    ProWare's Christmas Gift Guide - woman putting roasting pan into the oven
    Our Roasting Pan is a Christmas must-have!

    If you’re anything like us, Christmas reminds you how much you love your roaster. So why not treat a foodie loved one to the same joy?

    Brad Carter, Chef/Owner at Michelin-starred Carters of Moseley loves using our roaster at home on Sundays… if that isn’t enough of an endorsement, we don’t know what is!

    RRP: from £64.00 Buy here


    Stainless Steel Tri-Ply Set of 2 Frying Pans

    One of our favourite Christmas gift bundles is a set of stainless steel tri-ply frying pans. Choose your combination from any of our stainless steel interior or non-stick 20cm, 24cm or 28cm frying pans for 10% off the total.

    Our frying pans are highly versatile with a wonderful, even heat distribution. They are worth their weight in gold at Christmas, perfect for prepping your Cauliflower Cheese on the hob and finishing it in the oven. Doesn’t it look divine?

    RRP: from £70.20 Buy here


    ProWare’s Christmas Gift Guide to Mini Cookware

    A firm favourite with Michelin starred chefs, our mini saucepans, frying pans and casserole dishes are really versatile and a key feature of ProWare’s Chrismas Gift Guide.

    They’re perfect for cooking and serving: cooking jus, sauces, delicate veg, and serving soups, sides, and individual portions. They’re showstoppers in professional kitchens so why shouldn’t they be showstoppers in yours, or your loved one’s?

    RRP: individual items from £20.00

    Shop for them here.

    Mini Gift Set

    This gift set really is the perfect stocking filler. With a gorgeous ladle – made from stainless steel and plated in Sheffield – and one of our versatile mini pans (seen in action above) this gift set is a must-have stocking filler for any foodie!

    RRP: £32.00 Buy here

    ProWare's Chrismas Gift Guide

    Ladle

    Made from stainless steel and silver-plated in Sheffield, this ladle is a great addition to any kitchen or table. It’s part of our mini gift set (above) but also makes a brilliant present on its own. If you’re travelling light this Christmas, then it makes for the perfect portable stocking filler!

    RRP: £20.00 Buy here

    Mini pan gift sets

    We have large and small mini copper tri-ply gift sets, both coming with a beautiful ProWare tote bag so there’s something for every budget.  

    Large copper tri-ply gift set

    The large set comes with a copper tri-ply mini casserole, saucepan, frying pan, and silver plated ladle plus ProWare tote bag.

    RRP £90.00 Buy here

    Small copper tri-ply gift set

    The small gift set comes with the copper tri-ply saucepan and silver-plated ladle, plus ProWare tote bag.

    RRP £43.00 Buy here

    Cast-iron casserole gift set

    These stylish and versatile mini casseroles are crafted from hard-wearing cast iron, suitable for all hobs types. They are perfect for making individual portions of oven baked dishes. Also comes with ProWare tote bag.

    RRP: £38.00 Buy here


    ProWare’s Christmas Gift Guide to Cookbooks

    Cookbooks make super stocking fillers and they’re first up on ProWare’s Christmas Gift Guide.

    We all know someone who is rarely out of the kitchen, always keen to host a dinner party. So here’s the perfect gift for those adventurous chefs! Time to while away those cold January nights cooking up a culinary storm…

    How to Cook Meat Properly

    Michelin starred chef Paul Foster’s latest cookbook Salt: How to Cook Meat Properly is a fantastic buy for any meat-lovers with plenty of winter warmers, summer sizzlers, and autumn game recipes.

    RRP: £40.00 Buy here

    This book comes as a bundle… see below!

    ProWare's Chrismas Gift Guide

    The Alchemist’s Cocktail Book

    For the friends who love to host, this might be the perfect stocking filler. No dinner party is complete without a cocktail or mocktail to kick things off and this little book of wonders has cocktail recipes to suit every tastes.

    RRP: £14.00 Buy here

    This book comes as a bundle… see below!

    ProWare's Chrismas Gift Guide

    Beder UK was set up in memory of Beder Mirjan who took the unexpected decision to take his own life in April 2017. His family describe him as having an “infectious laugh” and being “gentle, caring, and kind natured.” The charity are doing amazing work in deconstructing the stigma surrounding mental health awareness and suicide prevention.

    Eat With Beder

    Eat with Beder features a unique collection of recipes and reflections from inspirational individuals across many industries. From Joanna Lumley to Dame Kelly Holmes, it gives an invaluable insight into how mental health affects us all, and how cooking can help.

    ProWare's Chrismas Gift Guide

    RRP: £24.99 Buy here

    From Beder’s Kitchen

    From Beder’s Kitchen brings together 90 recipes from foodies all over the world. We especially love that each chapter has a theme, like Start Your Day the Right Way or Fast Food (but not as you know it). Our favourite recipe is the Korean-Style Pork Tenderloin.

    ProWare's Chrismas Gift Guide

    RRP: £22.00 Buy here

    Upgrade from stocking filler to gift bundle…

    All of these wonderful books can come as part of a gift bundle!

    How to Cook Meat Properly

    How To Cook Meat Properly comes with an embroidered apron from Paul’s Michelin starred restaurant Salt and a best-selling ProWare pan. Saucepan, frying pan, sauté pan… the choice is yours!

    RRP: from £97 (cookbook, apron, best-selling pan)

    Salt apron and book

    The Alchemist’s Cocktail Book

    The Alchemist love using our Copper Tri-Ply 9cm mini pan to whip up flaming good cocktails. Whilst we don’t recommend you try this at home, we do offer one of our fab little pans with the cocktail book for a cracking Christmas bundle!

    RRP: £36.00 Buy here

    The ‘Beder’ Bundle

    If you’re gifting these wonderful books, it would be remiss not to gift a pan too! That’s why we have our Beder Bundles.

    Choose from any of our sauté pans and either Eat With Beder or From Beder’s Kitchen.

    RRP: £121.00 Buy here & here


    And with that, Christmas stockings for the foodies in your life are sorted! If you’re looking for bigger gifts or gift bundles, head over to our online shop here.