Tag Archive: Vegetarian

  1. Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

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

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

    Written by Eliza

    Serves: 4

    Ingredients for Charred Hispi Cabbage with a Hazelnut and Stilton Crumb

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


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

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

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

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

  2. Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup

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    Ready to go in 30 minutes, this dessert is versatile, punchy, and will leave you wanting more! Low maintenance, with a simmer time of 25 minutes, this Spiced Rice Pudding with Pistachios, Raspberries and Date Syrup can be adapted to suit your tastes. We love cinnamon, cardamom and nutmeg, but why not add bananas or dessicated coconut? Great for a post Sunday Roast dessert, or a weeknight treat, cook it up now!

    We used whole milk and double cream but you could make it vegan with nut or oat milk and vegan cream! The double cream is also optional so leave it out for a healthier alternative!

    We used our Stainless Steel Base Milk Pan for this recipe. Check out all the things we love about the range here.

    Spiced Rice pudding in a white bowl, served on a tray with a flower. A Proware Stainless Steel Base pan is in the background.
    You’ll really feel like spring has sprung with this delicious dish!

    Serves: 4
    Prep time: 5 minutes
    Cooking time: 25 minutes


    • 600ml whole milk
    • 100g pudding rice
    • 1x cinnamon stick
    • 30g caster sugar
    • ½ tsp vanilla essence
    • ¼ tsp ground cardamom
    • ⅛  tsp nutmeg (pinch)
    • ⅛ tsp ground clove (pinch)
    • pinch of salt
    • 100ml double cream (optional)
    • 40g pistachios, chopped
    • 1 tsp dried rose petals
    • 20 raspberries
    • 1 tsp orange zest
    • 1 tbsp date syrup


    A pair of bowls with spiced rice pudding served topped with raspberries and dried rose petals and pistachios
    Dessert for two

    Cooking Method

    1. Place the milk in a medium saucepan and add the rice, sugar and cinnamon stick, spices and vanilla essence and salt. Bring to the boil, then reduce to a low, gentle simmer stirring regularly for 25 mins or until the rice has absorbed most of the milk.
    2. Take off the heat, remove the cinnamon stick and stir in the double cream
    3. Garnish with the pistachios, dried rose petals, raspberries and grate over the orange zest. Drizzle over the date syrup

    If you add your own toppings, we’d love to hear about the changes you make. Get in touch on our social media pages!

  3. Cavolo Nero Linguine

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    A vibrant, zingy and refreshing pasta dish showcasing cavolo nero, cabbage’s Tuscan cousin. This dish is perfect for a light summer meal and the cavolo nero can be easily substituted for spinach, kale, or whatever is in season in your garden!


    ProWare's Cavolo Nero Linguine



    Written by Corin

    Serves: 2
    Prep time: 5 minutes 
    Cooking time: 10-12 minutes


    • 150g Cavolo Nero Kale, stalks removed and finely sliced
    •  2 cloves garlic, peeled and finely sliced
    • half of a fresh red chilli, slice in half and remove white membranes and seeds then finely sliced
    •  2 tablespoons olive oil
    • 1 tablespoon butter
    •  200g linguine or choice of pasta
    • 1 large unwaxed lemon, zest and then juice
    • Parmesan cheese or suitable vegetarian substitute, grated (Reserve 10g for serving)**
    • Salt and pepper as needed


    Cooking Method

    1. Cook the linguine in a saucepan of boiling salted water to desired tenderness or according to the packet instructions, around 8 minutes.
    2. While the linguine is cooking, heat the olive oil in a frying pan over a medium heat. Add the chilli and the garlic and fry for a minute until the garlic is starting to colour.
    3. Now add the sliced Cavolo Nero and cook stirring from time to time for 3 to 4 minutes until it has wilted slightly. At this point finely grate over the lemon zest.
    4. Retain a splash of the cooking water from the linguine and put to one side, then strain the remaining linguine through a sieve and add it the frying pan with the Cavolo Nero.
    5. Squeeze the juice from the lemon over the top of the linguine, add the knob of butter and plenty of finely grated Parmesan cheese*. Stir to combine and serve with another dusting of Parmesan as well as a sprinkle of fine sea salt and freshly ground pepper.

    *Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta.

    **Make it vegan – omit all cheese and add 5-10 grams nutritional yeast.

  4. Coronation Smoked Haddock Scotch Eggs by Paul Welburn

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    In honour of the Queen’s Platinum Jubilee celebrations, Michelin-starred chef Paul Welburn has created a regal recipe for Coronation Smoked Haddock Scotch Eggs with Mango Ketchup.

    Paul used our brand new Copper Base 24cm Frying Pan (Stainless Steel interior) for this dish.

    Serves 6 people


    For the Smoked Haddock Rice:

    • 100g smoked haddock
    • 100g arborio risotto rice
    • 250ml milk
    • 250ml vegetable stock (little more if needed)
    • 10ml rape seed oil
    • 1 onion finely diced
    • 1tsp tumeric
    • 2tsp mild curry powder
    • 1tsp mustard seeds
    • 1tsp garam masala
    • 50g butter
    • 50g chopped sultanas
    • Chopped coriander stalks
    • Salt and pepper to taste

    For the Kedgeree Scotch Eggs:

    • 6 x hens eggs
    • 3 tblsp plain flour
    • 2 eggs
    • 250g panko bread crumbs

    For the Mango Ketchup:

    • 2 x ripe mangos – peeled and all flesh removed
    • 45g cider vinegar
    • 25g sugar
    • 1 tsp salt

    For garnish:

    • Coriander
    • Flaked almonds

    Method (Smoked Haddock Rice)

    1. In a pan poach bring the milk and stock to a simmer , place the haddock in and remove from the heat, cover and allow to poach for 10 minutes.
    2. Remove the haddock from the milk/stock and flake the fish , reserve until needed.
    3. In a copper based pan, on a medium heat add the oil and the diced onion, sweat with no colour for 2-3 minutes.
    4. Add the tumeric, curry powder, mustard seeds  and gara masala and cook out the spices for 2-3 minutes.
    5. Add the rice and sweat for another 2-3 minutes.
    6. Begin to add the stock/milk a little at a time stiring regularly like a risotto.
    7. This will take 8-10 minutes – you may need a little more stock if its becoming dry , once the rice is tender, remove from the stove.
    8. And fold in the butter , chopped coriander stalk, chopped sultanas, flaked haddock and season to taste , once happy, pour into a tray and cover with clingfilm and allow to cool.

    Method (Kedgeree Scotch Eggs)

    1. Boil the eggs for 6 minutes in boiling water.
    2. Place into and ice water to chill completely.
    3. Peel carefully.
    4. Split the rice mix into 6 even amounts, lay 6 sheets of parchment paper and place the rice on each. Spread the rice out evenly to a rough disc that would cover the eggs.
    5. Place an egg in the middle of each rice mix.
    6. Form the rice around the egg and smooth out. Don’t worry if it’s not an even covering as long as the egg is covered.
    7. Place in the fridge to chill.
    8. In a bowl break the eggs and whisk with a fork. Put the bread crumbs in another bowl.
    9. Coat the rice wrapped eggs in the flour and dust off the excess. Then dip into the beaten egg and then into the bread crumbs and make sure each egg is coated well.
    10. In a table top fryer, fill with vegetable oil and set at 180c.
    11. Fry the scotch eggs for 3-4  minutes or until golden brown, remove and drain, and allow to rest for 2 minutes before eating.

    Method (Mango Ketchup)

    1. Place all the ingredients in a food processor and blend to a smooth puree.

    To serve…

    1. Cut the scotch eggs in half, sprinkle with coriander and flaked almonds and a spoon of the mango ketchup.

  5. Green Asparagus Custard Tart by Paul Welburn

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    In honour of British Asparagus Month this May, we’re bringing you a wonderful new recipe from Michelin-Starred Chef Paul Welburn. Paul says:

    “This unusual combination works so well, the earthy notes from the asparagus once set in a velvety custard is balanced perfectly with the nut puree and lactic yoghurt.”

    Serves 8-10 people


    For the Sweet Pastry:

    • 100g   icing sugar
    • 200g butter – softened
    • 1  egg
    • 340 g  plain  flour

    For the Custard Tart mix:

    • 100g   icing sugar
    • 200g  butter – softened
    • 1  eggs
    • 340 g  plain  flour

    For the Chocolate Crumble:

    • 100g   icing sugar
    • 200g  butter – softened
    • 1  eggs
    • 340 g  plain  flour

    For the Pistachio Puree:

    • 150g Pistachios
    • 250ml water
    • 200g caster sugar

    For garnish:

    • Natural yoghurt
    • Slices of asparagus dropped into hot stock syrup

    Method (Sweet Pastry)

    1. Pre heat your oven to 180c
    2. Cream the butter and sugar until pale
    3. Add the egg and incorporate
    4. Fold in the flour until thoroughly mixed, wrap the dough in cling film and allow to rest in the fridge for 30 minutes
    5. Roll the pastry out into 3 mm thick and line a 20cm loose-bottomed cake tin with some overhang.
    6. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins.
    7. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper.
    8. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.

    Method (Custard Tart Mix)

    1. Turn the oven down to 110c
    2. Bring the milk, cream and asparagus to the boil and allow to infuse in the fridge for 3-4 hours or overnight if possible.
    3. After, strain the milk and cream squeezing as much milk as possible
    4. Check you have 800ml of the milk and cream mixture (if not just top up with milk and cream)
    5. Whisk together the eggs and sugar in a large bowl. Put the infused cream and milk into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go.
    6. Sieve into a jug.
    7. Put the baking sheet with the  tart case onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop, then slide gently back into the oven and bake for 45 minutes to 1 hr.
    8. When it’s ready, the tart should be just set . remove from the oven allow to cool completely

    Method (Chocolate Crumble)

    1. In a food processor add the dry ingredients and pulse, add the butter and just mix until bread crumb stage.
    2. Place the mixture on a baking sheet and in to  a pre heated oven set to 150c and bake for 10 minutes.
    3. After, remove and cool

    Method (Pistachio Puree)

    1. Cover the pistachios  with the water and sugar, bring to the boil and cook over a low heat for 30 mins
    2. Drain the nuts, place in a liquidizer and blend to a smooth puree adding the syrup a little at a time
    3. After, remove and cool

    To serve…

    Cut the tart into slices, sprinkle the serving plates with chocolate crumble, add the tart slice, spoon on the yoghurt, add dots of pistachio puree and arrange the sweet slices of asparagus and serve.

  6. The Rockpool by Jude Kereama

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    We’re bringing you another spectacular seafood recipe from top chef, Jude Kereama: The Rockpool.

    Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage.

    Recently, we were lucky enough to visit Kota… check out our blog post here.


    Jude uses our lovely Copper Tri-Ply range!


    Serves 4

    Dashi stock:

    (This makes a lot of stock, but it freezes well so you can use again or with a bowl of ramen

    2 yuzu fruit juiced
    10cm square of kombu
    75gms bonito flakes
    2 litres spring water
    100mls sake
    100mls Japanese white soy sauce (shoyu

    For the crab ravioli:

    Squid ink pasta dough:

    125gms Pasta flour
    1 whole large free range egg
    14gms squid ink
    ½ teaspoon salt

    Raviolo Filling:

    75gms lemon sole fillet
    ½ teaspoon salt
    Pinch of white pepper
    150 mls double cream
    50gms picked white crab meat
    25gms brown crab meat


    20 mussels washed and de bearded
    20 cockles purged in water
    4 pan fried scallops
    1 cup of Mylor prawns – deep fried
    4 100gm fillets Hake roasted


    1 tin wasabi caviar
    50gms Cornish dried sea greens
    50gms Cornish dried red dulse seaweed
    50 gms Wakame dried seaweed
    4 shitake mushrooms sliced and warming in the dashi stock
    80 gms samphire gently steamed
    A few leaves of crispy deep fried kale
    20 small florets of Romanesque cauliflower steamed


    For the Dashi Stock:

    1. Soak the kombu in the spring water overnight and leave at room temperature.
    2. Next day heat the water and the kombu to 60*C and hold the temperature for 1 hour and then remove the kombu.
    3. Increase the temperature to 80*C, add the bonito flakes and soak till the bonito sinks to the bottom, this will only take up to 30 seconds.
    4. Pass through a muslin and then add the sake and season with the white soy sauce and yuzu
    5. If you need additional seasoning, add salt to taste.
    6. Leave warm on the side.

    For the Squid Ink Pasta Dough:

    1. Mix the egg, squid ink, and salt in a Robot Coupe to combine.
    2. Add the flour and mix until it resembles a breadcrumb texture.
    3. Remove the dough to a floured work top and kneed till smooth, approximately 8 minutes.
    4. Cover with cling film and rest in a fridge for at least 30 minutes.

    For the Raviolo Filling:

    1. Chill the robot coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream till it’s all incorporated and then pass through a sieve.
    2. Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill.
    3. Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2.
    4. Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound.
    5. Brush the other side of pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds pushing out any excess air.
    6. Cut out with a round cutter.
    7. Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.

    To Plate:

    1. Have the dashi stock warming but not boiling on the side and add the cockles and mussels.
    2. Warm the raviolis in a pan of salted water.
    3. Place a sprinkle of each seaweed at the bottom of 4 large bowls then the ravioli on top.
    4. Place the mussels and cockles around the bowls and add the hot stock, the hot stock will re hydrate the seaweeds so do put a little extra.
    5. Spoon some shitakes around each plate.
    6. Dot each piece of hake with wasabi caviar and then place the Romanesque cauliflower around the bowl.
    7. Garnish with all the seafood, samphire and crispy kale leaves.
  7. An Evening at Jude Kereama’s Kota Restaurant in Porthleven

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    Over the Easter weekend we were lucky enough to visit chef Jude Kereama’s flagship restaurant Kota in the heart of coastal Porthleven, Cornwall. It was a truly phenomenal culinary experience that went beyond its Michelin Bib Gourmand and 3 AA Rosettes.

    If you want to extend your stay, Kota even has some gorgeous accommodation that can be found here and we thoroughly recommend exploring Porthleven and surrounding areas including Marazion (home to St Michael’s Mount!)

    We did the 6-course Tasting Menu with paired wines and thoroughly reccomend. Here’s what we had…

    Cocktails and Oysters 


    We kicked things off with some refreshing cocktails, one Yuzu Sake and Cucumber Martini (House infused wakame vodka, yuzu macerated sake, lime, sugar and cucumber), and one Kota Fizz (House infused cucumber vodka, elderflower liqueur, Prosecco, cucumber twist).

    Now, when you’re eating in a harbour on the Cornish coast, you absolutely must have oysters (or we think so anyway!) We ordered two of each, one a Tempura with baby gem, wasabi tartare, and pickled cucumber and the other a Natural oyster with rice wine cucumber granita, ponzu lime dressing. We were advised by the staff to ‘chew’ the natural oyster rather than the traditional ‘down in one’ approach to oysters and boy was it a treat! The granita was such an intense burst of flavour it really brought the oyster and its flavours of the sea to life. And this was just the beginning…


    Amuse Bouche


    The Miso Butter with the Amuse Bouche was another show-stealer and we could have had a whole starter portion of the soup which was zingy and had a great depth of flavour.






    The first course was a Scallop with crispy onions, leeks and XO Sauce. I’m not sure I’ve had XO Sauce before and it was a real delight. Sweet and spicy, it lifted the scallop and was one of my favourite dishes of the night – such an inspired combination of flavours!




    Venison Tartare & Katsu Panko Fish Goujon

    We parted ways on this course and had one meat option and one pescatarian. The first was a venison tartare, hazelnuts, apple, celeriac, gochujang dressing and the pescatarian alternative was a Panko coated white fish goujon, katsu curry sauce, carrot & daikon pickle. The apple and celeriac cut through the naturally rich venison deliciously whilst the goujon was hands down the best fish goujon we’ve had!





    The favourite dish of the menu was the Monkfish dish: Crispy Kataifi wrapped monkfish, hake, lemongrass, kafir lime leaf & coconut bisque, yuzu saffron mayo. The bisque was velvety, and to-die-for whilst the Kataifi wrapped monkfish was unlike anything we’ve seen before. Just as with the cocktail back at the beginning, yuzu was used in such an inventive way, elevating all the flavours.






    Next was a Moorland dry aged sirloin, short rib, beets, and horseradish. Just look at the colours on that plate! We think it speaks for itself! Such incredible flavours…




    Honey & almond cake


    Ok, coming up is one of the most interesting (and delicious) things we’ve ever tasted. We’d not had it before but the goat’s cheese sorbet was fantastic. It wasn’t too sharp, the sorbet was soft, and it was the perfect accompaniment to a honey-based cake. The whole dish consisted of lemon, thyme & honey syrup, goats cheese sorbet, and a walnut crumb. As if this wasn’t the perfect ending to an amazing tasting menu, there was more…




    Baked Alaska

    This chocolate, hazelnut & cherry baked alaska was delightful. The mousse inside was so light and technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!

    Despite being very full, we still managed some delicious petit fours afterwards (see left).


    All in all…

    This is a meal we won’t be forgetting anytime soon. Jude’s team took such great care of us and we couldn’t recommend visiting Kota more. Check out the menu here and book now. There are lots of great options but if you can, go for the six course tasting menu. You won’t regret it!

  8. Seafood Penang Curry by Jude Kereama

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    If you’re following Great British Menu this year then you must surely remember the inspiring culinary delights of Jude Kereama from last year. Jude represented the South West in the heats and made it all the way to the coveted banquet, cooking the canapes and pre-desserts.

    Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage. We’re lucky enough to be sharing a mouth-watering seafood recipe from Jude: a Penang Curry.



    Jude used our lovely Copper Tri-Ply range!


    Serves 4

    10g diced, soaked and seeded red birds eye chilli
    25g shallots
    3 garlic cloves
    50g Fresh red chilli
    4 tablespoons veg oil

    10g shrimp paste
    100g shallots
    50g garlic
    3 stalks lemongrass
    3 diced, soaked and seeded red chilli
    20 white peppercorns
    5 tablespoon coriander powder
    5 tablespoon oil

    1.5 litres prawn stock
    75g Palm sugar
    200ml coconut milk

    Fish of choice
    Cooked yellow noodles
    Mange tout
    Spring onions
    Bean sprouts
    Vietnamese coriander
    Mint leaves
    Lime wedges


    1. Make the spice paste: Blend all ingredients into a paste. If the mix is not blending, add
      some water until it is smooth.
    2. Make chilli paste: Blend all the ingredients

    To make the curry sauce:

    1. Stir fry spice paste to release the aromas, add all stock ingredients and bring to the boil. Season.
    2. Let the stock simmer and season with the chilli paste to your taste.
    3. Add prawns, mussels, fish and mange tout until just cooked.
    4. Place yellow noodles and tofu at the bottom of the serving bowls and
      spoon the fish and curry on top.
    5. Garnish with bean sprouts, coriander, spring onions, Vietnamese coriander, mint and lime. Add as much garnish as you feel like. It all depends how hungry you are and of course how much
      punch you would like from the herbs.

  9. BBQ Pork Loin cooked in Cider with Vegetables by BBQ Explorers

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    We’re so grateful to BBQ Explorers for providing this recipe! Check them out here.

    A delicious recipe for sweet and savoury pork loin slowly cooked outdoors on a bbq in cider with vegetables. Served alongside roast potatoes and fine green beans, it’s a delicious dinner for four.

    BBQ Explorers love everything about cooking and the outdoors, and even cooking on the BBC!



    Chopping board

    35cm Stainless Steel Roasting Pan

    Cooking thermometer

    BBQ with a lid and charcoal


    1.5kg boneless and skinless pork loin

    2 large onions

    6 medium carrots

    5 celery sticks

    1 tbs light brown sugar

    900ml dry cider


    Fine green beans


    1. Light your charcoal and let the bbq temperature stabilise at around 160 Degrees C. Roughly chop the onions, carrot and celery and spread evenly across the roasting pan. Sprinkle the light brown sugar over the vegetables and place the pork loin on top. Finally, add the cider.
    2. You must not place the roasting pan over direct heat on the bbq. Cook the pork loin over indirect heat for approximately one hour and forty minutes. Check the internal temperature of the pork at the centre of its thickest part. It should be at least 65 Degrees C.
    3. Once cooked remove the pork loin from the heat and let it rest for twenty minutes before carving. Check the vegetable mix in the roasting pan, if it isn’t completely soft let it cook for further 20 minutes.
    4. Slice the pork and serve with the vegetable mix, roast potatoes, fine green beans and the pan sauce.


  10. Pixar Ratatouille Recipe by Josh Angus

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    Pixar’s animated movie Ratatouille won our hearts when it was released in 2007 and now, thanks to star chef, Josh Angus, you can make the beautiful signature dish yourself!

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Josh says: “This dish very visual & has the wow factor, perfect for a party, can be eaten on its own with some eggs or a perfect side dish with leg of lamb or Roast chicken.”


    3 tomatoes
    1 large yellow courgette
    1 large green courgette
    2 small marrow
    2 small aubergines
    1 celery
    1 large white onion
    2 red peppers
    2 large tomatoes
    2 bay leaves
    ½ bunch basil
    10g red wine vinegar
    5 sprigs thyme
    40g grated parmesan (more for grating on top if wanted)
    30g double cream
    8g salt
    6g sugar


    Copper Tri-Ply 24cm Sauté Pan


    1. Place the red peppers whole with olive oil rubbed all over them then in a hot oven at 180C for 15 to 20 minutes until they break down & colour. Then leave to rest in a bowl with cling film.

    2. First slice the courgettes, marrow & aubergine on a mandolin to about 2cm thick, if you don’t have mandolin you can use a sharp knife but take your time so it is tidy for presentation. Next slice 3 tomatoes the same thickness as other veg & lay all the veg on a tray nicely stacked together. Place a damp cloth over the vegetables & store in the fridge for later.

    3. Don’t discard the trim from the vegetables roughly chop to use in the sauce later, just discard the roots.

    4. Finely chop the onions, celery & garlic, lightly sweat in olive oil on a medium heat in copper tri ply saute pan with lid on until soft & translucent. Make sure to keep checking them there not catching on the pan.

    5. Blanch the rest of tomatoes in boiling water for 30 seconds then into ice water. Peel skin off & discard. Then roughly chop.

    6. From the peepers earlier discard the seeds & skin, then roughly chop.

    7. Add all the rest of the chopped vegetables to the onions in the pan then continue to cook on medium heat for 3 to 4 minutes. Deglaze with the vinegar

    8. Add salt, sugar, bay leaf, thyme & 3 basil stalks with leafs on. Cover with water then cook down simmering on a low heat.

    9. Once reduced remove bay leaf & thyme, then blend until smooth adding the cream, grated parmesan, 6 basil leaves whilst hot & still blending. Taste may need more salt & add a little pepper to your taste buds.

    10. Building the ratatouille, have the sauce evenly spread on the bottom of a copper tri 24cm saute pan you don’t have to use all the sauce you can leave some on the side to have later, I used around half to ¾.

    11. On top of the sauce you want to take the vegetables you sliced earlier & create a pattern around evenly until the whole pan is full & no gaps, take your time & be precise if you can. (See picture) season the veg with salt & brush or drizzle with olive oil.

    12. Bake in oven at 160c with a lid of greaseproof for 45 minutes or until veg is cooked though & bubbling. Remove grease proof & bake in oven for 5 minutes.

    13. Once out garnish with basil.

    Find out more about Hide Ground here.