Stainless Steel Tri-Ply | Proware Kitchen

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

August 10, 2021 4:11 pm Leave a Comment

Bursting with flavour, the fabulous Paul Welburn (Head Chef at 215 Kitchen & Drinks in Oxford) has concocted a wonderful seafood recipe showcasing our Stainless Steel Tri-Ply Steamer.

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 18cm Saucepan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Ingredients

Serves 4 as a main

For the Brine:

500g cold water
75g light soy sauce
25ml mirin

For the Stone Bass:

4 x 150g stone bass fillets
2 x sticks lemon grass – split in half
80g ginger – sliced
Maldon sea salt
2 tsp rapeseed oil
2 tsp chopped chives – sprinkle over when serving

For the Orange and Kaffir Butter Sauce:

2 x shallots, finely sliced.
150ml fresh orange juice
4 tbsp of white wine
3 x kaffir lime leaves
40ml double cream
200g of salted butter, cut into small cubes.

For the Pak Choi:

2 x pak choi – split lengthways.
1 tsp rapeseed oil
Maldon sea salt

For the Salad of Bean Sprouts and Coriander & Dressing

100g bean sprouts
1 x bunch coriander or micro coriander cress
2 tsp rapeseed oil
2 tsp sesame oil
2 tsp mirin
Juice of ½ lime
2 tsp toasted sesame seeds

Method

Stone Bass:

Mix the brine ingredients together.
Place the bass portions in and leave for 20 minutes
Remove, wash off in cold water and dry with kitchen paper.
Place the portions onto squares of parchment paper until cooking.
Place the pro ware steamer on top of the pan half filled with water.
Bring it to the boil and turn down to a simmer
Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
Once cooked remove from the steamer.
Allow the fish to rest for 2 minutes.

Orange and Kaffir Butter Sauce:

Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
Add the cream and bring to the boil.
Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
Pass the sauce through a fine sieve and keep until required.

Pak Choi:

In a hot frying pan (or bbq)
Place the oiled pak choi cut side down and cook on a medium heat on one side only
Cook until the pak choi is golden but retains a crunch
Season with salt and serve

Bean Sprout and Coriander Salad:

Whisk the dressing ingredients together
Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

To Serve:

Peel back and Remove the skin from the bass
Sprinkle over the chopped chives
Place onto a serving plate
Add the pak choi
Spoon over the butter sauce over and around
Lastly place the dressed salad of bean sprouts and coriander

Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

Sea Bass with Piquillo Sauce and Celeriac

July 28, 2021 1:40 pm Leave a Comment

For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply 24cm Sauté Pan

Copper Tri-Ply 24cm Non-Stick Frying Pan

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients

Serves 4 as a main

300g celeriac, chopped into 4cm cubes
Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
125ml olive oil
2 large shallots, peeled and diced
1.5 garlic cloves, peeled and chopped
2 fresh bay leaves
1 x 390g tin or jar of piquillo peppers, drained
1 tbsp caster sugar
50ml manzanilla sherry
12 fresh sage leaves
4 fillets of wild sea bass (approx. 180-200g each)

Method

Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
Remove from the heat and allow to cool a little.
Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

Recipe courtesy of Barrafina.

Gazpacho Andaluz

1:00 pm Leave a Comment

We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

Our Top Tip is to let the ingredients infuse for a few hours before blending.

Equipment

A bowl for mixing

Hand/Stick Blender

Walnut Chopping Board

Ingredients

1 kg ripe tomatoes cut into large chunks
200g cucumber, peeled and cut into large chunks
1 medium onion cut into large chunks
2 cloves of garlic, halved
2 piquillo peppers
100g bread (we used fresh Sourdough)
2 tablespoons sherry vinegar
200ml extra virgin olive oil
pinch of ground cumin
sea salt, to taste
200g ice cubes

To Serve:

Pieces of Sourdough, fried in olive oil
finely chopped cucumber
finely chopped red pepper

Method

Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
Serve with the fried bread, cucumber and red pepper scattered on top.

Recipe courtesy of Brindisa.

Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

11:15 am Leave a Comment

Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

Equipment

Copper Tri-Ply 18cm Saucepan (with lid)

Copper Tri-Ply 12cm Mini Frying Pan (to serve)

Ingredients (Serves 5)

(For the Rice Pudding)

1 vanilla pod
35g sugar (to taste)
150g pudding rice
900g milk
165 double cream
4 figs halved
2 peaches quartered
Red wine
75g sugar
75g water

(For the Honeycomb)

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
50g chopped pistachios
20g chopped pistachios for serving

Method

Make the Honeycomb first so it can rest…

Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

For the Rice Pudding…

Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice should be glossy now & fall off a spoon; leave to cool.
Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
To serve have the cooled rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

10:58 am Leave a Comment

One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

Equipment

Large Walnut Chopping Board

Stainle ss Steel Tri-Ply 35cm Roasting Pan

Copper Tri-Ply 10cm Mini Casserole Pans

Ingredients

Serves 4

1 x Spanish frozen octopus 3-4kg (defrosted)
1 carrot (roughly chopped)
1 leek (roughly chopped)
1 bulb garlic (roughly chopped)
1 tin chickpeas
200g feta
150g cherry tomatoes quartered
150g edamme beans or broad beans popped & blanched if needed
1 cucumber sliced at angle
Green or black olives (optional)
4 tbsp Red wine vinegar
½ Lemon juice
5 tbsp good olive oil
Salt to taste
500g new potatoes
5 cloves garlic finely chopped
15g Rosemary chopped
Salt to taste

Method

Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

Fried Chicken and Kimchi Bao by Brad Carter

July 15, 2021 1:09 pm Leave a Comment

Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!

Here’s how you can make them yourself…

Equipment

Copper Tri-Ply 20cm Saucepan

Copper Tri-Ply Non-Stick 24cm Frying Pan

Stainless Steel Multi Steamer

Ingredients

(For the Kimchi)

2kg chinese leaf
200g sea salt
water to cover
150g gochugaru korean chilli powder
300g leek, finely chopped
3 tbsp minced garlic
2 tbsp finely grated ginger
200g mooli, shredded
1 tbsp fish sauce
1-2 tbsp salt
1 tbsp granulated sugar

Ingredients

(For the Bao Dough)

1kg Bao flour
550g water
10g dry yeast
50g sugar
10g salt
oil for brushing
18-20 dim sum papers or cut out circles of baking parchment

Ingredients

(For the Chicken)

500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
200g plain flour
75g cornflour
25g rice flour
15g korean red chilli flakes
salt to season
rapeseed oil for frying

Ingredients

(For the Mayonnaise)

200ml kewpie mayonnaise
1 tbsp gochujang paste

To garnish

2 tsp toasted sesame seeds
4 spring onions, sliced ultra thin

Method (Kimchi)

Firstly start with the kimchi.
Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.

Method (Bao)

Fast forward 10 days & now it’s time to make the bao.
Mix all of the dry ingredients for the Bao dough together & add the water.
Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
Set the buns aside to reheat later & the excess buns can be cooled & frozen.

Method (Chicken)

For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
Season the chicken all over with the salt.
Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.

Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!

Pan-fried Lemon Sole with Tomato, Olive and Caper Sauce by Great British Chefs

September 24, 2019 1:20 pm Leave a Comment

This tomato, olive and caper sauce is the perfect accompaniment to the delicate flesh of the lemon sole. A sprinkle of parsley and flaky sea salt is all that’s needed to add the finishing touch. Serve with seasonal steamed greens or a salad on the side.

Recipe Courtesy of Great British Chefs

Serves: 2

Cooking Time: 35 minutes

Equipment

Ingredients

Lemon Sole

1 lemon sole, fins and head removed and de-scaled
2 tbsp of plain flour
olive oil
50g of butter, cubed
salt
pepper

Sauce

1 knob of butter
4 anchovies
1/2 onion, finely diced
3 garlic cloves, sliced
30g of capers
80g of olives, (we used anchovy stuffed olives)
400g of cherry tomatoes, halved
1 handful of parsley leaves, chopped
salt
pepper

Cooking Method

Add a knob of butter to a nonstick frying pan and gently fry the onion, garlic and anchovies until the anchovies have started to melt into the butter and the onion and garlic is soft and translucent.
Add the capers and fry for a further minute.
Add the tomatoes and olives and simmer on a low heat until the tomatoes collapse into a sauce.
In the meantime, lightly dust the fish with flour on both sides and season.
Place another nonstick frying pan over a high heat and add a splash of oil. Once hot, carefully place the fish, top-side down, into the pan. Cook for around 3 minutes or until the fish is starting to turn golden round the edges.
Flip the fish over and cook for 2–3 minutes before adding cubes of butter. When the butter is melted and foaming, tilt the pan towards you and use a spoon to baste the butter back over the fish.
Remove the fish from the pan and drizzle over the browned butter. Leave to rest for a few minutes.

To serve

Taste the sauce and add salt if needed (the anchovies will have seasoned it to an extent). Stir most of the chopped parsley into the sauce then spoon out onto a serving plate.
Top with the fish and a further sprinkle of parsley and flaky sea salt.

What we love about BELAZU Ingredient Company

August 29, 2019 2:48 pm Leave a Comment

Main image with Josh Angus at Taste of London 2019 using our beautiful Stainless Steel Tri-Ply pans

We had the pleasure of meeting some of the Belazu staff at Taste of London this year and we teamed up with them recently to give you the chance to win some amazing prizes. Belazu have been so generous and have sent us extra quantities of their lovely products so that the Team here at ProWare could taste and enjoy them too!

We wanted to see what all the hype was around the company that has been bringing Mediterranean & Middle Eastern ingredients to tables since 1991.

Here’s what we thought to the wonderful pesto, pastes and vinegar that we have had the pleasure in trying out:

Anyone could be fooled into thinking that this is a basic Italian basil pesto. Belazu describe it as a classic and we agree, no kitchen should be without a jar! The aroma of the basil is fantastic and even used for a quick and simple snack with linguini the Parmigiano adds a rich nutty flavour which compliments the pine kernels beautifully.

Belazu Oak Smoked Paprika and Tomato Pesto

This sun-dried tomato pesto is blended with sweet oak smoked paprika to give it an amazingly rich flavour. It went down a storm when we used it as a dressing with roasted vegetables and can be used between layers of potato gratin to create a wonderful side dish.

Bold, fruity and smooth this sweet and sticky Balsamic Vinegar is fantastic. We enjoyed it with a bit of oil on focaccia bread and to drizzle over caprese salads but can be used for dressings, marinades and sauces.

We used this Verbena Harissa to add a real zing to freshly cooked new potatoes and they went down a storm at a family barbecue alongside Portuguese spiced chicken, lamb kebabs and salad. Yum!

Last but by no means least we tried this Rose Harissa Paste which is one of Belazu’s signature ingredient and best seller. It really did add a kick to plain cous cous and a simple yoghurt dip, the slow burning chilli will add depth of flavour to any dish.

New Induction Compatible Frying Pans!

August 23, 2019 1:02 pm Leave a Comment

INTRODUCTORY OFFER: 20% off all our Frying Pans this August Bank Holiday Weekend!

With prices starting at just £35 you will never be without the right tools for the job! Check them out here.

20cm – Perfect for smaller hobs, individual omelettes, toasting nuts and seeds.

24cm – Easy to handle and ideal for 2-3 servings, frying eggs and proteins such as fish, chicken, and vegetables such as asparagus and corn on the cob.

28cm – Versatile pan when cooking for a larger family. Perfect for cuts of meat and fish for sharing.

Not only do they look amazing these induction compatible pans are designed with a perfectly flat base to ensure maximum contact with your hob surface.

The three-layer construction provides superior heat distribution for precise cooking control.

They have a highly polished stainless steel exterior and are dishwasher and oven safe to 260°C*.

The handles are attached using heavy duty stainless steel rivets which provide lifelong durability and have been designed to stack perfectly taking up less room in your pan drawers!

They come with and without Platinum Plus Non-Stick coating to cater for all of your culinary needs.

We offer a lifetime guarantee*.

*excludes the non-stick items

Wine Pairing: Provencal Summer Recipes

August 21, 2019 10:02 am Leave a Comment

The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.

The wines have been carefully selected to compliment each of the dishes and also to fit any budget.

Polenta Chips with Baby Artichokes and Sauce Vierge

by Mark Dodson

This wine has a powerful smell with aromas of eucalyptus, black fruits and toased notes. It’s around and concentrated wine, with a nice balance of spice and fruit, a woody nuance and good length.

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

Golden delicious apple, pear, pineapple, honey, graham cracker. biscotti. almond and vanilla with citrus, lemon cream, green apple, pear, mineral, toasty oak and vanilla.

Sea Bass, Red Mullet and Mussels with Bouillabaisse Sauce by Mark Dodson

De Gras Viognier Reserva 2018 – £9.95

Soft, plump peach and apricot fruit, with aromas of honeysuckle leading to a refreshing citrus finish.

Bodegas Monte Pío Alberiño 2018 – £15.15

Fresh and intense. Mineral aftertaste, vibrant acidity and salinity that, along with the carbonic remains, make the wine fresh and young without being aggressive.

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Pale pink colour. This very beautiful cuvée reveals elegant aromas of white fruit, enhanced by pure minerality. Delicate and aromatic.

Basil and Buttermilk Pudding with Poached Figs by Mark Dodson

Mark Dodson Recipe Buttermilk Pudding

Bodegas Ochoa Moscatel 2016 – £14.55

Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

This delicious sweet wine balances flavours of baked peach, vanilla and grapefruit with a delicate, lingering sweetness that never overpowers.

Château Hout-Mayne Sauternes 2011 – £38.80

The nose is mineral with a hint of citrus fruit. The mouth is rich but well- balanced with candied fruits and peach aromas. Long length with subtle spices flavours.

Tag Archive: Stainless Steel Tri-Ply

Equipment

Ingredients

Method

Equipment

Ingredients

Method

Equipment

Ingredients

Method

Equipment

Ingredients (Serves 5)

(For the Rice Pudding)

(For the Honeycomb)

Method

Make the Honeycomb first so it can rest…

For the Rice Pudding…

Equipment

Ingredients

Serves 4

Method

Equipment

Ingredients

(For the Kimchi)

Ingredients

(For the Bao Dough)

Ingredients

(For the Chicken)

Ingredients

(For the Mayonnaise)

To garnish

Method (Kimchi)

Method (Bao)

Method (Chicken)

Recipe Courtesy of Great British Chefs

Serves: 2

Cooking Time: 35 minutes

Equipment

Ingredients

Lemon Sole

Sauce

Cooking Method

To serve

INTRODUCTORY OFFER: 20% off all our Frying Pans this August Bank Holiday Weekend!

With prices starting at just £35 you will never be without the right tools for the job! Check them out here.

Amastuola Primitivo IGT 2016 Organic – £13.15

Château De Manissy Lirac Traditionnel Red Organic 2016 – £17.70

Fess Parker Santa Barbara County Chardonnay 2016 – £20.80

De Gras Viognier Reserva 2018 – £9.95

Bodegas Monte Pío Alberiño 2018 – £15.15

Château De Chausse AOP Côtes De Provence Rosé 2017 – £19.95

Bodegas Ochoa Moscatel 2016 – £14.55

Fuleky Tokaji Pallas Late Harvest 2016 – £15.30

Château Hout-Mayne Sauternes 2011 – £38.80

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