ProCook

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03/10/2026

The easiest bread you’ll ever make? We think so 🍞👀 Get the recipe 👇

Ingredients
500g strong white bread flour, plus extra to dust
7g dried yeast
2 tbsp olive oil, plus extra for oiling
1 tsp fine sea salt
350ml lukewarm water
Sea salt flakes, to sprinkle

Method
1. The day before baking, combine the flour, yeast, olive oil and fine salt in a large bowl. Pour in 350ml lukewarm water and mix with a knife or spoon to form a rough dough. Cover with a clean, damp tea towel and leave in a warm place to rise for at least 14 hours or overnight.
2. The next day, knock back the dough in the bowl using floured hands. Transfer to a sheet of baking paper and shape into a smooth ball by pulling the edges underneath to tighten the surface. Sprinkle with sea salt flakes and a little flour, then place (still on the paper) into a shallow bowl roughly the same size as your casserole. Cover and leave to prove in a warm place for 1 hour.
3. Heat the oven to 220°C/200°C fan/gas 7. Place a lidded casserole dish in the oven and heat for 30 minutes.
4. Carefully transfer the dough, still on the baking paper, into the hot casserole using the paper to lower it in. Cover with the lid and bake for 25 minutes.
5. Remove the lid and bake for a further 20 minutes until the crust is golden and the loaf sounds hollow when tapped on the base. Remove from the casserole and cool on a wire rack.

Browse our Cast Iron range: https://ow.ly/UQOh50ZScIm

02/10/2026

A Halloween treat we’ll happily make on repeat 🎃 Tag someone who needs to bake these ✨

Shop all things Halloween 👻 https://ow.ly/31Jf50ZScR8

30/09/2026

Don't you just hate it when this happens 🙄

29/09/2026

Welcome back to our series where we show you how to stop making common cooking mistakes 👋

Episode 2: how to knead your bread dough to get it just right 🍞 What cooking tip should we cover next? 👇

28/09/2026

Short on time? This creamy salmon pasta is ready in under 20 minutes 😱🍝✨

Ingredients
300g fresh tagliatelle
150–200g cooked salmon, flaked
1 courgette, made into ribbons
100g peas
75g cream cheese
2–3 tbsp crème fraîche
30–40g Parmesan, finely grated
1 lemon, zest and juice
1 garlic clove, finely chopped
1–2 tbsp fresh dill, chopped
1 tsp olive oil or butter
Salt & plenty of black pepper
Method
1. In a large frying pan, fry the peas and garlic in olive oil/butter for 2–3 minutes.
2. Add the lemon zest, cream cheese, lemon juice, cooked salmon, courgette ribbons and crème fraîche. Stir gently and cook for roughly 3 minutes until warmed through.
3. Add the fresh tagliatelle and dill, tossing everything together. Add a splash of pasta water if needed.
4. Finish with grated Parmesan, salt, black pepper and extra lemon to taste.

Want to find more recipe inspiration? Head to the ProCook Pantry: https://www.procook.co.uk/the-pantry

26/09/2026

Slow cooker season has officially arrived 🍂🥘 Try this warming chicken casserole for a cosy autumn dinner 🤤 Get the recipe👇

Ingredients
650g chicken thighs
400g baby potatoes, halved
1 onion, diced
3 garlic cloves, diced
2 carrots, peeled and diced
2 celery sticks, diced
250g mushrooms, quartered
15g dried porcini mushrooms + 50ml warm water
500ml chicken stock
1½ tbsp flour
2 tsp Dijon mustard
2 bay leaves
Butter + ½ tbsp olive oil
Salt & pepper

Method
1. Season the chicken thighs with salt and pepper, then coat them lightly in the flour. Set aside.
2. Soak your porcini mushrooms in water for 15-20 minutes
3. Heat the butter and olive oil in a large frying pan. Sauté the onion for 8–10 minutes until softened. Add the seasoned chicken, along with the garlic, and brown for 4–5 minutes.
4. Transfer the chicken and onion mixture to your slow cooker. Add the halved baby potatoes, diced celery, diced carrots, quartered mushrooms, soaked porcini mushrooms, 500ml chicken stock, Dijon mustard and bay leaves.
5. Stir well, then cook on Low for 7 hours or High for 4 hours.
6. Remove the bay leaves, then serve with some warm, crusty bread. Enjoy!

Tap to shop the Digital Slow Cooker: https://ow.ly/Y4Yc50ZR0wh

25/09/2026

Pasta but make it ✨autumn✨ Tag a friend who needs to see these 🍄🍂

24/09/2026

Our Food Expert Steven Carter-Bailey recently joined our charity partner, FoodCycle at their Cardiff venue to experience the amazing work they do first-hand bringing people together over delicious community meals, tackling food waste and creating welcoming spaces for everyone 💚

Using surplus food that might otherwise go to waste, FoodCycle volunteers create nutritious three-course meals and make a real difference in communities across the UK 🌱

As ProCook’s Charity of the Year, we’re proud to be working together towards our goal of raising £60,000 by March 2027 to support their incredible work

A wonderful reminder of what a little teamwork, time and good food can achieve🧑‍🍳 Fighting food poverty, loneliness and food waste one meal at a time 💚

If you’d like to support FoodCycle, you can donate via our link in bio/link tree 🔗 or, when shopping in-store, choose to round up your total at the till

21/09/2026

Welcome to our new series where we show you how to stop making common cooking mistakes 👋

First up: a simple hack for lining your cake tin 🎂

Let us know what tip you want to see next 🤔

20/09/2026

Bringing autumn to the table 🤎 Tag someone who would love this set up 🍂

Shop the look: https://ow.ly/RuVK50ZP3aj

Address

London

Opening Hours

Monday 10am - 9pm
Tuesday 10am - 9pm
Wednesday 10am - 9pm
Thursday 10am - 9pm
Friday 10am - 9pm
Saturday 10am - 9pm
Sunday 11am - 6pm

Telephone

+442087407434

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