Comments Off on One Pan BBQ Salmon with Summer Vegetables by BBQ Explorers
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.
Ingredientsfor 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
Set up your bbq up for indirect cooking and heat to 180C. You will need to cook with the lid on your bbq.
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.
In a bowl, mix the panko breadcrumbs, garlic, lemon zest, salt, pepper, and egg and then add the chopped basil and parsley.
Take the roasting pan off the heat. Season the potatoes and add the salmon fillets. Cover the salmon with the breadcrumb mixture.
Arrange the sugar snap peas, broccoli and asparagus around the salmon and drizzle the vegetables with rapeseed oil.
Put the roasting pan back on the bbq at a heat of 200C and cook for around 20 minutes, ensuring the vegetables are tender.
Comments Off on Korean Style BBQ Fried Chicken Burgers with Slaw by BBQ Explorers
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.
Ingredientsfor the Korean Style BBQ Fried Chicken Burgers
Firstly, add the buttermilk, salt, pepper and grated ginger to a bowl and then mix well.
Next, add the 4 chicken thighs to the mixture, and then cover and place in the fridge for at least 2 hours.
To make the slaw, mix all the ingredients together and place in the fridge.
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.
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.
In a large bowl mix together the cornflour, plain flour smoked paprika, garlic granules, cayenne pepper, and onion salt.
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.
Reheat the BBQ sauce.
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.
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!!
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!
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.
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.
Next, prepare the bbq for direct heat. For this cook, we are using briquettes instead of lump wood charcoal.
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.
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.
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.
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.
Serve the lamb biryani with chopped coriander, naan bread and Greek yoghurt with a sprinkling of smoked paprika and enjoy!
Comments Off on Bacon, Apple, and Sweet Potato Breakfast by BBQ Explorers
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
Ingredientsfor 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
Comments Off on Burns Night Haggis Kebabs with a Honey and Whisky Glaze by BBQ Explorers
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
Ingredientsfor 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
Cooking Methodfor Burns Night Haggis Kebabs with a Honey and Whisky Glaze, Smashed Neeps and Tatties
Firstly, preheat your BBQ for indirect grilling.
Next, remove the sausagemeat from the skins and then mix with the haggis in a bowl.
Divide into six pieces, roll and thread each piece onto a skewer and then put them in the fridge for at least one hour.
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.
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.
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.
Boil the swede chunks for 35 minutes and then add the carrot pieces after 20 minutes.
Remove the potatoes from the heat, add the cooked swede and carrots to the roasting dish and then gently smash.
Time to cook the kebabs! Place them on your BBQ and cook over indirect heat for around 25 minutes, turning regularly.
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)
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.
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!
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/
Comments Off on Toad in the Hole with Red Onion Gravy by BBQ Explorers
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!
Cooking Methodfor Toad in the Hole with Red Onion Gravy
Prepare your bbq for cooking.
Wrap one slice of the pancetta bacon around each sausage.
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.
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.
Add the oil to the pan and then, once it’s hot, add the onions and cook them until they become soft.
Next, add the demerara sugar and balsamic vinegar. Give the mixture a good stir and cook for 5 minutes.
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.
Remove your toad in the hole from the bbq and serve with potatoes, carrots and runner beans.
Comments Off on Smoked Mexican Meatballs by BBQ Explorers
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.
Prepare your bbq for cooking with direct and indirect heat.
Mix together the cumin, smoked paprika, ground coriander, salt and black pepper to create the meatball spice mix.
Finely chop the coriander and parsley and grate the red onion.
Using a food processor or a heavy object, create a fine crumb with the corn crisps.
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.
Roll small golf ball size meatballs with your fingers and then put the meatballs in the fridge for 30 minutes.
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.
Next, place your sauté pan over direct heat and cook the garlic in rapeseed oil for two minutes.
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.
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.
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!
Don’t miss the chance to buy our Stainless Steel Tri-Ply Roaster or non-stick frying pans (pictured above), perfect for winter dinners. As you can see, there’s much more on offer too!
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!
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.
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
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.
Christmas is a culinary feast! Make sure you’re equipped for it with ProWare!
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.
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.
Marni Xuto grew up in the heart of Bangkok and her recipes are like love letters to Thai cuisine. She is a content creator and recipe developer, often found giving cooking demonstrations at top food festivals, or cooking classes at School of Wok. We are thrilled to be sharing this Jungle Curry with Sea Bass from Marni and hope you love it as much as we do!
Head to Marni’s website for more information here and follow her on social media for delicious recipes and top tips for cooking Thai food.
This recipe is inspired by Songkran or เทศกาลสงกราน (Thai New Year) which is celebrated on 13th April each year. It is also known as the Water Splashing Festival and marks the beginning of the Buddhist New Year.
Marni’s Authentic ThaiJungle Curry recipe is bursting with flavour. In fact, Jungle Curry is said to take its name from having so many vegetables and plant-based ingredients packed in that it’s like having a dish with an entire jungle in it! Originating from the Northern, forested areas of Thailand, this curry usually omits coconut milk because coconuts aren’t normally found in the rainforests.
Did you know: Jungle Curry was originally cooked mostly with wild boar! Nowadays it’s most commonly made with chicken or pork but Marni’s version is made with sea bass which is a great pescatarian alternative!
Serve : 2-3
Prep time: 10 minutes
Cooking times : 10-25 minutes
Ingredientsfor the Jungle Curry paste
50g of shallot, sliced
20g of finger roots, trimmed and chunkily cut*
10g of green British chilli, chunkily cut
10g of Galangal, chunkily cut
10g of coriander stalks
4g of dried medium-heat red chilli
3g of lime zest
1g of red bird’s eye chilli, chunkily cut (optional)
1 stalk of lemon grass, trimmed and chunkily cut
4 cloves of garlic, peeled
2 tbsp of vegetable oil
1-2 tbsp of water
1 tsp of shrimp paste
2/3 tsp of sea salt
*Fun fact about Finger Roots: Marni says “Finger roots is an essential ingredients for a Jungle Curry because it helps eliminate the strong seafood smell. It is also packed full of remedial properties and some have said it is a Ginseng of Thailand. It helps to ease indigestion, as the original jungle curry is rather spicy which could cause dyspepsia.”
Are you struggling to source finger roots? Don’t worry because you can use a small amount of young ginger (7g) and then amend the galangal to 15g as a replacement.
Ingredients for the Jungle Curry
180g of sea bass fillet, pat dried
100g of bamboo shoots, sliced
80g of red pepper, chunkily cut
80g of green beans, trimmed and cut
80g of Thai eggplant, trimmed and quartered (can be substituted for aubergine)
Blend the curry paste ingredients in an electric blender or pound them in a pestle and mortar until smooth.
Next, gently fry the paste with two tablespoons of the vegetable oil in Copper Base 26cm Sauté Pan over a medium heat until infused and stir it regularly.
Onto the vegetables! Add the bamboo shoots, red pepper, green beans, broccoli, baby corn and then gently stir them in for approximately 1 minute.
Pour in the water and then bring it to a boil.
Add Thai eggplant and fresh peppercorn and then simmer it for approximately 20 minutes.
In the meantime, gently fry the sea bass fillets (with the skin side down first) with the rest of the oil in a Copper Base 24cm Non-Stick Frying Pan over a medium to high heat.
Season the fish with salt and pepper and then add the butter. Once it has stopped spitting, you can then baste the fish as it fries.
After the skin has turned golden and crispy, carefully flip the sea bass and then cook it for approximately 30 seconds to 1 minute.
Continue to baste for a better colour on the skin (if required).
Next, remove the sea bass and then rest it on kitchen paper.
Scatter holy basil on top of the curry and fold it into the mixture.
Transfer the curry into a serving bowl and then place the fish fillet on the top.
Enjoy and let us know what you think!
Serve up and enjoy!
Marni says: “For me… I just place the fish fillets on top of the curry in the sauté pan and serve. Enjoy this aromatic Thai Curry with Thai Jasmine Rice.“
