Tag Archive: Stockpot

  1. BBQ Beef Bourguignon by BBQ Explorers

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    BBQs don’t just have to be for the summer, or limited to burgers and sausages. This irresistable Beef Bourguignon by BBQ Explorers, created using our Stainless Steel Tri-Ply Stockpot over hot charcoal, proves just that. They also used our Stainless Steel Tri-Ply Sauté Pan to fry the shallots and bacon lardons.

    Make sure you follow BBQ Explorers on social media and you can check out the other fantastic BBQ recipes they’ve created using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply Sauté Pan in our Recipes section here.

    To try our products out on your BBQ, head to our shop now!

    Serves: 8

    Ingredients for the BBQ Beef Bourguignon

    • 1.6kg braising steak cut into large chunks
    • 4 large carrots
    • 4 sticks of celery
    • 4 cloves of garlic
    • 2 teaspoons of Dijon mustard
    • 4 bay leaves
    • 4 sprigs of thyme
    • 2 onions
    • 850ml of red wine
    • 50g of plain flour
    • 30g of unsalted butter
    • 1 tbs tomato puree
    • 300g bacon lardons
    • 200g chestnut mushrooms
    • 200g button mushrooms
    • 300g shallots
    • 2tbs Rapeseed oil
    • Salt & pepper
    • 500ml beef stock


    Cooking Method for the BBQ Beef Bourguignon

    1. Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few sprigs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover it and leave it in the fridge overnight.
    2. Prepare your BBQ for cooking.
    3. Strain the marinated meat, pat it dry with kitchen paper, and keep the wine mixture for the cook before coating the meat with the plain flour.
    4. Heat the rapeseed oil in a large stock pot and then brown the meat.
    5. Add 100ml of wine to a ProWare Stainless Steel Tri-Ply Stockpot and fry the roughly chopped onions, carrots, celery and garlic. After a minute, stir in the tomato puree and cook for around 10 minutes.
    6. Return the beef to the stockpot and add the saved wine mixture. Season well, add a few sprigs of thyme and a couple of bay leaves. Give it all a good stir, bring it to a simmer, and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
    7. Take the stockpot from the BBQ and then put to one side.
    8. Put a little rapeseed oil into a ProWare Stainless Steel Tri-Ply Sauté Pan and add the shallots and bacon lardons then fry them for around ten minutes.
    9. Remove the sauté pan from the BBQ and replace with the stockpot. Stir in the bacon and shallots and add the mushrooms, then heat for a further 30 minutes.
    10. Serve with mashed potatoes and some green vegetables. It’s delicious.

  2. Beef Cheek Roly Poly with Roasted Tomatoes and Caramelised Onions

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    What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat. The tender braised ox cheek is slow cooked for a few hours with vegetables and seasoning then easily shredded before being rolled with suet pastry and steamed to perfection.

    Recipe Courtesy of Leslie Buddington Head Chef at Brocco on the Park


    Serves: 12 but can be adjusted to suit guest requirements

    Cooking Time: 4 hours



    Beef cheeks

    • Vegetable oil
    • 4 ox cheeks
    • 3 carrots
    • 3 white onions
    • 1 leek
    • 2 celery sticks
    • 3 cloves garlic
    • 1 tsp tomato purée
    • ½ bunch of thyme
    • 1 bay leaf
    • ½ stick of cinnamon
    • 2 star anise
    • 1 large glass of red wine
    • 2 litres of beef stock

    Suet Pastry

    • 1kg self-raising flour
    • 5g salt
    • 500g suet
    • 600ml water

    Roasted tomatoes

    • 400g cherry tomatoes
    • 4 sprigs of thyme
    • Olive oil
    • Salt and pepper

    Caramelised onions

    • 3 large onions
    • Olive oil
    • Pinch of salt
    • 3tbsp caster sugar
    • 2tbsp white wine vinegar

    Cooking Method

    1. Preheat the oven to 150 degrees.
    2. Place a little vegetable oil in a hot sauté pan and seal the ox cheeks on both sides until well browned, then remove from the pan.
    3. In the same pan cook the carrots, onions, leek, celery and garlic until golden brown then add the tomato purée and cook for a few minutes.
    4. Add the thyme, bay leaf, cinnamon, star anise, red wine and reduce the liquid by half.
    5. Transfer the ox cheek, vegetables and wine into a stockpot and add the beef stock.
    6. Cover the dish with greaseproof paper and tin foil then place in the preheated over to cook for 3 hours until the meat is really tender and falling apart.
    7. Take the cheeks out of the liquid and shred the meat into pieces.
    8. Strain the cooking liquor through a fine sieve into a saucepan, place on a medium heat and reduce the liquid by half.
    9. Add some of the sauce to the shredded beef cheek and leave to cool.
    10. While cooling make the pastry by adding all the ingredients together and kneading to make a dough.
    11. Roll the dough out to thickness of a pound coin and spread the cooled beef cheek mixture evenly over the dough.
    12. Roll the pastry and beef cheek up to form the roly poly.
    13. Wrap the roly poly in greaseproof paper and then tin foil and steam for 40 minutes.
    14. For the tomatoes, coat with the oil and season with salt and pepper and sprigs of thyme, roast at 180 degrees for about 6 minutes until soft and tender.
    15. For the caramelised onions, thinly slice the onions and add to the oil.
    16. Cook slowly on a low heat until the onions are soft and golden.
    17. Then add the sugar and the vinegar and cook for a further 5 minutes whilst stirring.

  3. Fish Chowder courtesy of our friends at field&flower

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    As the Autumn weather creeps in and our minds turn to soups and stews, it’s easy to forget the comfort to be had from a good piece of fish. Delicate flavour in a rich and creamy broth, a generous spoon of chilli and pleasing undertones of heat, our fish chowder has all the substance we crave in the winter months.

    Also, if you’re interested in entering a competition to win one of our Copper Tri-ply 24cm Stockpots and a fabulous 3-month field&flower subscription, make your way over to their website. Link here

    Recipe Courtesy of field&flower

    Serves: 8

    Preparation Time: 15 minutes

    Cooking Time: 30 minutes



    • 2 x field&flower fish pie mix
    • 1 x field&flower streaky bacon, unsmoked
    • 2 tbsp vegetable oil
    • 2 large onion, chopped
    • 4 garlic cloves, crushed
    • 4 spring onions, finely sliced
    • 2 tbsp plain flour
    • 1.2ml fish stock, made from 2 fish stock cubes
    • 1kg new potatoes, halved (or quartered if large)
    • 600ml milk
    • 300g frozen sweetcorn (or fresh)
    • 8 tbsp single cream
    • Pinch of chilli powder
    • Seasoning to taste

    Cooking Method

    1. Heat the oil in a stockpot or large saucepan over a medium heat, then add the onion, bacon and garlic. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir regularly to avoid burning the garlic. Stir in the flour and cook for a further 2 minutes.
    2. Pour in the fish stock and bring to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.
    3. Add the chilli powder, milk and seasoning to taste.
    4. Tip in the fish pie mix and gently simmer for 4 minutes. Add the cream and sweetcorn and simmer for 1 minute more.

    To serve

    1. Check the seasoning and serve with the spring onions on top.
  4. Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey

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    Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Paneer Tikka Biryani dish click here

    Recipe by Hayley Dhanecha

    Serves: 6-8

    Preparation Time: 2 hours

    Cooking Time: 1 hour



    Paneer Tikka

    • 500g paneer cut into cubes
    • 2 green capsicum pepper cut into small chunks
    • 3 TBSP. thick yogurt
    • 2 TBSP. tandoori masala
    • 1 TBSP. ginger-garlic puree
    • 2 TBSP. oil
    • 1 TSP. red chili powder
    • 1/2 TSP. garam masala powder
    • 1 TBSP. lemon juice
    • 1 TBSP. corn flour (optional)

    Masala Gravy

    • 1 big onion finely chopped
    • 1 TBSP. ginger-garlic puree
    • 3 TBSP. cashew and almond paste
    • 2 TBSP. oil
    • 1/2 TSP. cumin seeds
    • 4-5 TBSP. pureed tomato
    • 1 TBSP. kitchen king masala 
    • 1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
    • 1TSP. Kasoori methi
    • 1 TBSP. fried onion
    • 4-5 TBSP. single cream
    • salt to taste
    • 1 TBSP. red chilli powder


    • 1 kg Sella basmati rice
    • 2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
    • 2 TBSP. ghee
    • 1/2 TSP. lemon juice

    Other ingredients

    • saffron
    • fried onions
    • mint
    • coriander
    • cream 

    Cooking Method

    Paneer Tikka

    1. First place all the ingredients in a big bowl except paneer cubes.
    2. Combine everything and add paneer, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours.


    1. First, wash the rice under the running water and soak it in cold water for half an hour.
    2. In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
    3. Add soaked rice and cook till it is cooked 70%.
    4. Drain all the water and leave in a colander aside.

    Paneer Tikka Masala

    1. Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown. 
    2. In a stockpot, heat oil, add cumin seeds and whole spices.
    3. Once seeds and whole spices splutter add chopped onion and fry till translucent. 
    4. Add ginger-garlic paste and fry till light brown.
    5. Now add kitchen king masala, red chilli powder and fry for few seconds.
    6. Add tomato puree, cook till oil separates from the pan. 
    7. Add kasoori methi and cashew and almond paste.
    8. Keep stirring the mixture then add marinated and baked paneer.
    9. Mix everything, add salt, single cream and fried onions. 
    10. Turn off the heat.

    Layer the Biryani

    1. Preheat the oven to gas mark 6 or 200C.
    2. On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews. 
    3. Then add a layer of cooked rice evenly. 
    4. Again top the rice layer with saffron, cream and ghee, 
    5. Cover the stockpot with aluminium foil and stockpot lid. 
    6. Bake the biryani 12-15 minutes.
    7. Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
    8. Gently mix the biryani without breaking the rice and paneer.
    9. Serve hot with raita, fried papad, salad and choice of your curry. 


    Normal basmati rice can be used instead of sella basmati rice.
    Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala.
    You can ‘DUM’ biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.

    Paneer Tikka Biryani in Copper Tri Ply Stockpot

  5. Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey

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    Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something delicious!

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Restaurant Style Saag Aloo click here

    Recipe by Hayley Dhanecha

    Serves: 4-6

    Preparation Time: 5 minutes

    Cooking Time: 25 minutes



    • 1kg fresh spinach
    • 500g baby potatoes
    • 5 TBSP oil
    • 1 TBSP panch phoran
    • 1 TBSP whole spices (green cardamom, bay leaf, cinnamon)
    • 1 big  finely chopped onion
    • 2 TSP. ginger-garlic puree 
    • 1 TBSP kasoori methi (dried fenugreek leaves)
    • 1 TSP turmeric powder
    • 1 TSP garam masala
    • 1 TBSP kashmiri red chilli powder
    • 5-6 TBSP blended tinned tomatoes*
    • 2 big fresh tomato roughly chopped into big chunks
    • 1 TSP lemon or lime juice
    • 1 TSP sugar
    • Salt to taste

    Cooking Method

    1. In a large pot add water, salt, and little turmeric powder. 
    2. Add potatoes and cook it till 70% done.
    3. Remove it and let it cool a little, peel the skin and leave it aside. 
    4. Discard the water, rinse the pan and add more water to it.
    5. Add a pinch of sugar and bring it to boil, add spinach.
    6. Blanch the spinach for a couple of minutes. 
    7. Remove the spinach and add it to the ice-cold water. 
    8. Squeeze out all the water and keep the spinach aside. 
    9. In a saute pan, heat oil.
    10. Add whole spices and panch phoran.
    11. Once they crackle add chopped onion.
    12. Saute the onion till it’s translucent.
    13. Add the ginger-garlic paste and keep cooking and stirring the mixture. 
    14. Now add kasoori methi, and ground masala (turmeric, red chilli powder and garam masala) along with salt. 
    15. If masala sticks to the pan, add a couple of spoons of water.
    16. Add blended tomatoes and keep cooking the mixture.
    17. Turn the heat to high and keep stirring the mixture, until you see oil separating the pan.  
    18. Add squeezed spinach and parboiled potatoes, mix everything but make sure not to break the potatoes. 
    19. Sprinkle some water and let the curry cook. 
    20. Turn the heat to medium and add fresh tomatoes.
    21. Let the curry cook for another 3-4 minutes, add lemon juice and mix well.
    22. Sprinkle some water to prevent sticking the curry to the pan.
    23. Cook another 4-5 minutes on high heat.
    24. Add sugar, mix and turn off the heat.
    25. Serve hot.


    If you are using a concentrated tomato puree instead of tinned tomatoes, use ONLY 2 TBSP and add 5 TBSP water to it.

  6. Venison Casserole with Caramelized Quince by Leiths School of Food and Wine

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    The deep richness of the venison marries beautifully with the caramelised fruit creating a warming meal to take you through the bleakest winter night. For many people Quince is a sign of late autumn and winter, they have a delicate sweet perfume which in this recipe is enhanced by the cider vinegar, star anise and cinnamon. If you can’t find quince Williams pears or Golden Delicious apples can be used as an alternative. Tip: It is better to start this the night before to allow time for the venison to marinate.

    Serves: 4



    • 675g venison

    For the marinade

    • 5 tablespoons sunflower oil
    • 1 onion, sliced
    • 1 carrot, sliced
    • 1 stick of celery, sliced
    • 1 clove of garlic, crushed
    • 6 juniper berries
    • 1 slice of lemon
    • 1 bay leaf
    • 290ml red wine
    • 2 tablespoons red wine vinegar
    • 6 black peppercorns

    For the casserole

    • 1 tablespoon oil
    • 30g butter
    • 110g onions, peeled
    • 1 clove of garlic, crushed
    • 110g button mushrooms
    • 2 teaspoons plain flour
    • 150ml brown stock
    • 1 tablespoon redcurrant jelly
    • salt and freshly ground black pep

    For the caramelized quinces

    • 100g caster sugar
    • 100ml cider vinegar
    • 2 whole star anise
    • 1 cinnamon stick, broken in ½
    • 2 quinces
    • 50g butter

    To garnish

    • chopped fresh parsley

    Cooking Method

    1. Cut the venison into large cubes, trimming away any tough membrane or sinew.
    2. Mix the ingredients for the marinade together in a bowl and add the venison. Mix well, cover and leave in a cool place or in the refrigerator overnight.
    3. Preheat the oven to 170°C/gas mark 3.
    4. Lift out the venison cubes and pat dry with absorbent paper. Strain the marinade, reserving the liquid for cooking.
    5. Heat half the oil in a heavy saucepan and brown the venison cubes a few at a time. Place them in a casserole. If the bottom of the pan becomes brown or too dry, pour in a little of the strained marinade, swish it about, scraping off the sediment stuck to the bottom, and pour over the venison cubes. Then heat a little more oil and continue browning the meat.
    6. When all the venison has been browned, repeat the déglaçage (boiling up with a little marinade and scraping the bottom of the pan).
    7. Now melt the butter in a saucepan and fry the onions and garlic until the onions are pale brown all over. Add the mushrooms and continue cooking for 2 mins.
    8. Stir in the flour and cook for 1 minute. Remove from the heat and gradually add the strained marinade and stock, stirring to keep the mixture smooth, return to the heat and stir until boiling, again scraping the bottom of the pan. When boiling pour over the venison.
    9. Add the redcurrant jelly. Season with salt and pepper.
    10. Cover the casserole and cook in the heated oven for about 2 hours or until the venison is very tender.
    11. Meanwhile make the caramelized quinces. Put the sugar in a small pan with the vinegar and 200ml water. Over a low heat, dissolve the sugar then add the star anise and cinnamon stick. Bring up to the boil and simmer for 5 minutes. Peel and core the quinces and cut into quarters or thick slices depending on their size. Add to the pan and poach until just tender. That will take about 10 minutes.
    12. Drain the quinces from the syrup and pat them dry with kitchen paper. Melt the butter over a medium heat and fry the quinces until golden.
    13. Lift the venison, mushrooms and onions with a slotted spoon into a serving dish. Boil the sauce fast until reduced to a shiny, almost syrupy consistency.
    14. Pour the sauce over the venison and garnish with the caramelized quinces and chopped parsley.