ProCook® Titanium Saucepan & Glass Lid 20cm
 The ProCook® Titanium saucepans have self-basting lids to retain the juices and flavour with long heat resistant handles making them an ideal choice. The 16cm saucepan has a 2.2l capacity and is just the right size for reheating soups or boiling eggs [... more]
£49.98
Pro Cook |
T304® Pro Anodised Saucepan & Glass lid 18cm
You will absolutely love to cook in these Pro Anodised saucepans cleaning up has never been easier. Imagine cooking milk in our 14cm pan then simply running it under the tap to clean it. The 16cm is the perfect size for boiling rice and vegetables and [... more]
£26.95
Pro Cook |
T304® Pro Stainless Steel Saucepan & Glass lid 16cm
The T304® saucepans are all excellent quality with riveted extra long handles for strength and safety. The 1lt 14cm milkpan is perfect for boiling eggs or milk the 1.8lt 16cm saucepan is ideal for vegetables and the 2.5lt 18cm saucepan is the right [... more]
£26.95
Pro Cook |
3.5" Curved Peeler ProCook® Elite Steel
Use this knife to peel your fruit and vegetables. The knives are stone ground and forged by hand only the finest high-grade carbon stainless steel is used to give the knife remarkable strength durability long-lasting exceptional cutting edge. Each piece [... more]
£15.00
Pro Cook |
Burmese-style vegetables and golden rice
Simply add the spices to the rice and cook according to instructions on the packet. Remove the spices before serving. For Burmese-style vegetables For the golden rice Serves 4, vegan [... more]
Vegetarian Society |
Warm Provencal Vegetables with Melted Goats Cheese on a ...
For the marinade for the provencal vegetables: 2. preheat the oven to 160C/325F/Gas 3. Take a roasting tray and line it with a piece of aluminium foil large enough to cover and envelope the peppers. 3. Place the peppers into the tray, season with ... [... more]
BBC |
Pasta with spring vegetables
2. Blanch the vegetables for 2 minutes. Drain and use the water to cook the pasta, adding more if necessary. Cook the pasta according to packet directions. 4. Sweat the shallot or onion and garlic in a little oil until soft but not coloured. 5. ... [... more]
BBC |
T304® Pro Anodised Saucepan & Glass Lid 14cm
You will absolutely love to cook in these Pro Anodised saucepans cleaning up has never been easier. Imagine cooking milk in our 14cm pan then simply running it under the tap to clean it. The 16cm is the perfect size for boiling rice and vegetables and [... more]
£21.95
Pro Cook |
Tempura vegetables
2. First make the dressing by whisking together the dressing ingredients in a bowl until combined. 3. Set aside and make the batter by whisking together all of the batter ingredients. 4. Dip the raw vegetables into the batter and then deep-fry in ... [... more]
BBC |
T304® Pro Anodised Saucepan & Glass lid 20cm
You will absolutely love to cook in these Pro Anodised saucepans cleaning up has never been easier. Imagine cooking milk in our 14cm pan then simply running it under the tap to clean it. The 16cm is the perfect size for boiling rice and vegetables and [... more]
£28.95
Pro Cook |
Beef steak with griddled vegetables and chilli pesto
1. To make the vegetables, place the potato, courgette, shallot and chilli into a large bowl and coat with the olive oil. 2. Add the rosemary, thyme sprigs and garlic and toss together. 3. Heat an ovenproof griddle pan over a high heat and ... [... more]
BBC |
Roast venison with roast vegetables
2. To make the roast vegetables, heat the oil in an oven-proof pan and sauté the sweet potato and garlic for a few minutes, to soften. Add the thyme and onion to the pan and heat for a further two minutes. 3. Transfer the pan to the oven and ... [... more]
BBC |
