Stokes Sauces: Lovely leftovers

Add life to leftovers

Never worry about roasting too much or boiling too many. With a little thought and a tasty condiment or two, 'leftovers' make sensational suppers - sometimes more inviting than the original roast.

Here's a couple of ideas that might encourage you to buy a larger joint for your coming Easter celebrations ... just to ensure the leftovers.

Bubble 'n' Squeak

We enjoy bubble & squeak so much, we don't wait for leftovers to make it. But, 'real' bubble & squeak is a splendid thing - a combination of remaining potatoes and vegetables, mashed together and fried in patties until they have a crust of sizzling butter, browned to a coat of crispy yumminess - served with a poached egg. Delightful.

Even better - twist a good pinch of mixed dried herbs to the squeaky mash and two good glugs of Stokes Brown Sauce to add back notes of herbs and spices - serve with a poached egg, crispy bacon and Stokes Tomato Ketchup. Even more delightful.

Better still - make your bubbling beauty up in an ovenproof pan with herbs and Stokes Chilli Jam and sizzle. Make a series of furrows in the top with a fork and pour on a mixture of beaten eggs and milk (as for scrambling eggs) until it sits level with the top of the mashed leftovers, then put it in a hot oven to bake the egg.

Hey presto - bubble & squeak frittata. More delightful still.

Leftover lamb 'soup'

Take the lamb meat off the bone, cutting it into larger pieces than mouth size. This is particularly important with a shoulder joint as it can break up when introduced to the 'soup'.

Now to make a big vegetable soup that, when we add the meat to it, becomes an instant casserole.

Fry a sliced red onion with two roughly chopped carrots, one sweet red pepper and three sticks of celery, also cut roughly into large chunks. Add a generous amount of fresh thyme leaves, two table spoons of plain flour and a good spoonful of Stokes Classic English Mustard. Coat the vegetables well in the roux and add one litre of chicken stock. Let the pot simmer until the carrots have softened and add the leftover lamb. Turn the heat right down to let the lamb take on the flavour and heat right through. Season to taste and serve - perhaps with bubble & squeak.

Leftover turkey Veronique
with mustard Yorkshire puds

This is another 'soup' that becomes a casserole when we add the meat later. The base is a twist on a Veronique sauce - fry a sliced white onion, celery and red pepper for 5 or 6 minutes. Add two tablespoons of plain flour, half a teaspoon of ground coriander and a tablespoon of Stokes Cider & Horseradish Mustard.

http://www.stokessauces.co.uk/product/traditional-condiments/cider-and-horseradish-wholegrain-mustard

Pour in a large glass of white wine and just under a litre of chicken stock and simmer for 25 minutes adding deseeded white grapes, halved. Tasting as you go to get the right balance of sweet grape to mustard tang.

Add the turkey chunks and reduce the heat to avoid the meat breaking up. Simmer it gently to let the meat heat thoroughly and take on the flavours of the soup.

Finally stir in a good teaspoon of Stokes Chilli Sauce. The combination gives you the sweetness of the grapes, the mellow warmth on the mustard with little bursts from the mustard seeds and a zesty chilli finish.

For the mustard yorkies- just add a tablespoon of the same Cider & Horseradish Mustard to the batter mix before resting.

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