Stokes Sauces: The Great British Sunday Roast

Wednesday 16 January 2019

The Great British Sunday Roast

Fit for a King

http://www.stokessauces.co.uk/product/special-collections-and-gift-packs/roast-dinner-collection

The Great British Sunday Roast was first heralded during the reign of King Henry VII in 1485.

His Royal Bodyguard - the Yeoman of the Guard became affectionately known as 'beefeaters' since the 15th century because of their love of eating roast beef.

Wealthy homeowners would have a huge piece of meat that sat against an open fire on a spit. This was cut into joints once cooked and the meat used in several ways throughout the week.

Poorer families without a fireplace would drop their smaller joints off at the bakers on their way to church. It would cook in the dwindling embers of the bread ovens and picked up on their return.

The Roast 'Dinner' Collection

Our taste aficionados compared notes and shared their favourite food experiences when it came to The Sunday Roast - what were their preferred condiments to eat with beef, pork, lamb and chicken.

They agreed unanimously on these and we created The Roast 'Dinner' Collection.

At just £15, no cupboard should be without them.

Stokes Mint Sauce

Our classic mint sauce is made with garden mint, white wine vinegar and unrefined raw cane sugar for the delicious simplicity of this 'almost' traditional sauce to serve with lamb.

We like to add a couple of teaspoons to the gravy, letting its acidity cut through the lamb fat and the mint flavour run through the sauce.

This boned rolled leg of lamb has been stuffed with a mixture of breadcrumbs, cranberries, Stokes Redcurrant Jelly, chopped thyme & rosemary and our Mint Sauce.

Stokes Creamed Horseradish

A gentle, deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won't bring tears to your eyes.

It's a truly elegant alternative made with combined wild and cultivated horseradish root and single cream.

TIP: try adding a couple of spoonfuls of our Creamed Horseradish Sauce into buttery smooth mashed potatoes.

It turns a good mash into a great mash in moments.

Stokes Redcurrant Jelly.

Everyone enjoys this rich, dark, smooth jelly, oozing with flavour from the very high fruit content (53% pureed redcurrant). It's great with roast chicken, lamb or duck and just as good in a cold meat sandwich. Stir it into your gravy to give it delightful sweet notes to pour over your roast.

Stokes Bramley Apple Sauce

A traditional apple sauce packed with Bramley apples and a good dash of British dry cider for a simple delicious twist. A firm favourite for roast pork.

Stokes Classic English Mustard

This is a strong mustard made smooth in texture and smooth in taste - hot without the 'burn'. It complements your meat rather than competing with it. The heat is flavour not punishment.

The Roast 'Dinner' Collection