September Suppers - simply tasty

Simple tasty suppers

It has been a great summer but we are well and truly BBQ'd out. I love the marinades and the sauces but don't want to see another charred sausage for a very long time now.

September is a season of change. The farm shops and supermarket shelves are full of seasonal colour and flavour.

Deliciously green Savoy cabbages add iron and vibrancy to our bangers and mash; beetroot roasted with potatoes gives an earthy accompaniment to the Sunday roast; root vegetables abound in time for one pot suppers; and figs add flavours to both sweet and savoury dishes.

Oh for a Sunday roast, cold cuts and pickles and sandwiches stuffed with leftovers and Stokes Real Mayonnaise.


Savoury suppers

Hunter's Chicken

Every European country seams to have a version of Hunter's Chicken but the only thing they really have in common is the chicken element and the fact that it's very tasty. Here's our version.

You'll need:

• 4 chicken breasts, skinless and boneless
• 8 rashers of smoked bacon
• 100 g of Cheddar cheese, grated
• 1 tbsp of Stokes Brown Sauce
• 1 tbsp of Stokes Tomato Ketchup
• 2 tbsp of Stokes Original BBQ Sauce

Here's how:

Pre-heat the oven to 200°C/gas mark 6.

Wrap each chicken breast with two rashers of bacon and pop them in the oven for 15 minutes.

Take them out and cover each with grated cheese then cook for a further 10 minutes or so until the cheese is bubbling brown and the chicken is cooked through.

Mix the sauces and ketchup together in a pan, warming them to combine the wonderful flavours.

If you want to thin it to a gravy consistency, add a little chicken stock - delicious as well as simple.

Pan-roast Duck Breast

Another simple mid-week fowl.

Here's how:

Pre-heat the oven to 200°C/gas mark 6. Pat the breasts dry with kitchen paper and trim off any excess fat (that bit that sticks out around the side). With a very sharp knife, score the skin, criss and again cross.

Heat some oil in an ovenproof pan and fry the duck, skin side down without moving them or fiddling for 5 or 6 minutes. Pour away the excess fat after a couple of minutes and again after a couple more.

Turn the breasts skin side up and transfer the pan to the oven for 15 minutes for very pink and 20 for pink but cooked through. It is really important to rest duck breasts, keeping them warm for 10 minutes after cooking.

While this is all happening, make and reduce a chicken stock then add Stokes. Add Stokes Hoisin Sauce for an Asian influence with its Yellowbean sauce, dark soy sauce and a little chilli. Grate some orange zest into it with a squeeze of orange juice for the citrus zing duck loves.

Or add Stokes Chipotle Ketchup for sweet tomatoes and the gentle heat of Chipotle chillis. We like a combination of Stokes Tomato Ketchup and Stokes Brown Sauce.

Roast Chicken

Normally associated with a Sunday roast but cooking a larger bird than you need mid-week can give you three decent feeds.

A couple of ideas and truly great gravy:

On a Sunday we would cook it more slowly on a lower heat (160°C/gas mark 4), sitting on top of a wonderful array of root vegetables, potatoes, fresh thyme and garlic, covering it with foil for the first hour or so then uncovered for a crispy skin.

In the week though, crank up the heat to 220°C/gas mark7.

For a lemon and garlic finish, slice lots of lemon into the roasting dish with fresh thyme and a whole head of garlic cut through the middle in half and sit the chuk on top.

When cooked and resting, deglaze the tin with white wine, chicken stock and Stokes Dijon Mustard, reduce and serve.

Our favourite is to make a trivet with celery, fennel and onion to lift the bird above a centimetre of water. Roast it covered in foil so that it part steams then uncover to brown. You will have a lot of juice in the tin.

Make a roux, adding a good cider to it before pouring in the cooking liquors. Add a chicken stock bouillon and 2 or 3 tsp of Stokes Cider & Horseradish Mustard, reduce and serve.

September - just add Stokes

More foodie thoughts for the week:







 
Seasonal September - delicious vegetable side dishes here.










Easy 'just add' foodie favourites here.









The race is on with the Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Seasonal Side Dishes - great vegetable freshness

Seriously seasonal

September is a very exciting month for fresh seasonal fruits, vegetables, meats and seafood.

As a vegetable side dish, aubergines, artichokes, beetroot and fennel are amongst the stars this month, with an endless choice of fresh herbs.

Game becomes more available with big flavoured venison, grouse, pheasant and wood pigeon.

And to finish with fruit we are absolute winners having  blackberries, blueberries, raspberries, redcurrants and strawberries blessing our farm shops and supermarket shelves.

We're entering a period of slow cooked suppers with the curtains closed, as well as quickly turned around teas for hungry after school tums.


September vegetable sensations

Ratatouille

Many people are put off by aubergines until they have visited a sunny Greek island. That's not because the warm sunshine and sandy beaches compensate, but because the people of this delightful country know how to cook them properly. Aubergines, like Greek islanders, just can't be rushed and are well worth the wait.

You'll need all these seasonal goodies:

• 2 aubergines, chopped into 3 cm chunks
• 4 courgettes, similarly chopped
• 2 red peppers, ditto
• 4 or 6 tomatoes, quartered
• 1 red onion, cut into wedges 
• 2 garlic cloves, grated
• 1 tbsp of Stokes Brown Sauce
• 1 tbsp of Stokes Tomato Ketchup
• 1 tbsp of chopped thyme leaves
• 1 tsp of Stokes Chilli Jam
• A good handful of fresh basil leaves

Here's how:

You can skin the peppers and tomatoes if you wish but life's too short.

In an ovenproof pan, gently fry the aubergines in oil for 10 minutes. Then add the courgette and onion for a further 10 minutes.

Now add the tomatoes, thyme, garlic, ketchup, brown sauce and chilli jam for 5 minutes before placing the whole thing in the oven at its highest setting for 20 minutes. Stir in the basil, season and serve.

Ratatouille makes a delicious vegetable dish simply served with pasta, or as a tasty accompaniment to fish or poultry.

Fennel & Potato Gratin

The fresh aromatic flavours of fennel sit well gratinated with potatoes.

You'll need:

• 50 g of butter
• 3 good sized fennel bulbs, sliced
• 3 onions, sliced
• 500 g of potatoes, peeled and sliced
• 2 garlic cloves, grated
• 1 tbsp of Stokes Dijon Mustard
• Parmasan and Cheddar cheese for grating

Here's how:

Pre-heat the oven to 200°C/gas mark 6.

In a large pan of boiling water with a touch of vegetable stock, simmer the vegetables for 8 to 10 minutes.

Melt the butter in an ovenproof dish, adding the thyme, garlic and mustard then spoon the vegetables into the dish coating with them the herby butter.

Now grate equal amounts of Cheddar and Parmesan cheese over the vegetable mixture and place it in the middle of the oven for 30 to 40 minutes.

With a baked loin of cod and some green beans you'll have another suppertime success on your hands.

Fresh Vegetable Fritters

This is a fun way to get veg-averse kids to eat some vegetables.

You'll need:

• 2 carrots, shredded
• 3 courgettes, shredded
• 1 fennel bulb, shredded
• 2 garlic cloves, grated
• 3 spring onions, chopped finely
• 1 small tin of corn, drained
• 75 g of self raising flour
• 3 eggs, beaten
• 2 tbsp of Stokes Piccalilli (for its mustardy vegetable crunch)

Here's how:

To release some of the water naturally contained in the courgettes, put it in a colander with a sprinkling of sea salt and let it sit for about 10 minutes.

Press it down with a paper towel, squeezing out as much water as you can then combine it with the carrots, fennel, garlic, onion and corn. Stir in the piccalilli, flour, eggs and season.

With a tablespoon, form the mixture into fritters of about 2 to 3 tbsp size and fry each (perhaps 3 at a time) if an inch of hot rapeseed oil for 3 or 4 minutes each side.

NOTE: you can actually bake them in a hot oven in an oiled baking tray and drizzled with oil. 20 minutes should do it, turning half way.

They work on their own with a yogurt dip or with sausages and Stokes Tomato Ketchup for tea.

September - just add Stokes

More foodie thoughts for the week:







Sensational yet simple mid-week suppers here.












Easy 'just add' foodie favourites here.









The race is on with the Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Keeping things simple in September

Sharpen the pencils 
and simplify the suppers

September is a time of change as the kids go back to school, so too do the busy unsung heroes who are their teachers and support staff. The roads get busier, the nights longer and the barbecues are put away for another season.

We see changes too in our Farm Shops and on our supermarket shelves.

Deliciously green Savoy cabbages add iron and vibrancy to our bangers and mash; beetroot roasted with potatoes give an earthy accompaniment to the Sunday roast; root vegetables abound in time for one pot suppers; and figs add flavours to both sweet and savoury dishes.

We're entering a period of slow cooked suppers with the curtains closed, as well as quickly turned around teas for hungry after-school tums.

Make mealtimes
happy times. 

Whatever you are preparing, we hope to help add flavour, fun and smiles with a drop of this or a spoonful of that from our range of hearty Stokes sauces.

Cheese on Toast

Too easy even for hungry tums? So slow roast your own tomatoes while there are so many about.

You'll need:

• 12 or so large juicy tomatoes
• Olive oil
• 1 tbsp of thyme leaves, chopped
• 1 tsp of Stokes Chilli Jam
• 2 tsp of caster sugar
• Seasoning

Here's how:

Heat the oven to it's lowest setting. Depending on their size, slice the tomatoes about 2 or 3 mm thick.

Oil 1 or perhaps 2 baking sheets and spread the sliced tomatoes evenly before drizzling with olive oil, dotting with chilli jam and sprinkling with thyme leaves and sugar.

Now put the trays into the oven to gently roast the tomatoes for at least 2 hours. Check them and let them cook on until they have dried and browned a little.

Take them out of the oven to cool off. Use what you need straight away and freeze the remainder in small batches.

The depth of flavour is delightfully sweet against a mature Cheddar cheese, cool avocado and served with Stokes Real Mayonnaise.

Pork Pie Pleasures

There are pork pies and, oh my goodness - there are pork pies. But even the very best taste better with a spoonful or two of Stokes deliciousness.

Try these:

Stokes Creamed Horseradish Sauce - cream, wild horseradish roots flavour and cultivated root consistency to delight discerning palates.

Stokes Brown Sauce - just smell the grownup aromas of extra date puree, black treacle and spice.

Stokes Red Onion Marmalade - gently caramelised onions and black treacle with a piquance of balsamic.

Stokes Chilli Jam - exciting sensations of sticky sweet chilli peppers lure a hot red chilli 'wow' at the end.

Stokes Sticky Pickle - oozing spicy molasses-sweet vegetables and sticky black treacle.

And or course, don't forget Stokes Classic English Mustard - we make it strong with bags of deep mustard flavour, but without the lethal kick, enhancing the glorious pork pie rather than fighting it.

Teatime Omelette

Break the rules and follow this simple fayre. As long as you have eggs and leftover new potatoes to slice, you can use just about anything else you find in the fridge.

Here's how:

The trick is eggs (of course) and cooked potatoes (always cook far more waxy or new potatoes than needed and keep them in the fridge).

Now, get a pan and let your imagination do the rest.

First heat some healthy oil in the wok, then fry up red onions, mixed herbs, sliced potatoes, some tomatoes, 1 tsp of Stokes Chilli Jam for a little heat and 1 tbsp of Stokes Brown Sauce for sweet and spicy dates. Crack a couple of eggs on top to finish, baked in a moderate oven until the eggs are 'just so'.

OR: Try sliced red onions in a little oil; one inch lengths of streaky bacon (smoked); chorizo sausage slices; cooked potatoes and broccoli spears; a few cherry tomatoes and a glug or three of Stokes Original BBQ Sauce - then add the eggs to bind it and serve. 

September - just add Stokes

More foodie thoughts for the week:







Sensational yet simple mid-week suppers here.











  Seasonal September - delicious vegetable side dishes here.










The race is on with the Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

The race is on in this week's Caption Competition

Caption Competition

The race is on!

Today, one of the Wallabies takes on one of our Peacocks in a reenactment of the famous Hare and the Tortoise Race - what do you think they say to each other as the pass? Write a caption on Stokes Facebook page and the best will get something delicious in the post.

Click on the pictue to see the race:

What's happening 
on Facebook & Twitter


Follow Stokes on Facebook and Twitter share some of your own foodie thoughts, successes (and failures). This looks like a very accomplished breakfast - any chance of an invitation Rick?

Peter Piper Picked the Perfect Pepper. Not just a tongue teaser but a tasty treat for the taste buds too. Click on the image for 'Perfection with Peppers'.

Bring the 'Tastes of Tuscany' home with these regional recipes, published a couple of weeks ago but well worth another look.

More foodie thoughts for the week:







Sensational yet simple mid-week suppers here.












Seasonal September - delicious vegetable side dishes here.


 





Easy 'just add' foodie favourites here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

National Burger Day - Lamb, Duck & Cajun Chicken

Beefburgers without the beef

To celebrate National Burger Day (23 August) we're making surprise beefburgers - what's the surprise ... there's no beef. I promise they taste better than their introduction.

Have you ever wondered why the Americans call them hamburgers.

Well they 'borrowed' the name from a dish called 'Hamburg Style Beef' or 'Hamburg Steak' which arrived in the USA from the German city of Hamburg in the 19th century.

Then it was just chopped meat eaten raw. Until, that is, a Mr Fletcher Davis of Athens in Texas formed them into patties, fried them and served them between two pieces of bread.


National Fletcher Davis Day - hooray !

Duck Burger

This recipe combines slow-cooked duck leg confit with caramelised onions served in a toasted brioche bun. Truly mouthwatering. You can actually buy good packs of duck leg confit. Or, if you don't like the idea of cooking them slowly in all that goose fat (I personally don't) then bake them on a trivet over water in a sealed (with foil) roasting tin at the bottom of a very low oven for 3 hours until the meat just falls off the bone.

You'll need:

• 500 g of duck leg confit (see above)
• 1 red onion, very finely sliced
• 2 tbsp of Stoked Red Onion Marmalade
• 1 tbsp of Stokes Dijon or Classic English Mustard
• 2 tbsp of Stokes Garlic Mayonnaise
• 4 brioche buns
• garnish

Here's how:

Gently fry the onion in butter for 15 minutes to caramelise it then add the onion marmalade and mustard for another 10 minutes.

This will help the calamelisation and balance the sweetness of the onion with the tang of the mustard.

Pull the duck meat off the boned into large shreds. Spread the bottom piece of the bun with the garlic mayonnaise, then some garnish followed by a good helping of duck topped with the onion.

Pop the lid on and enjoy.

 Lamb Burgers

These herby lamb burgers are served with a beetroot mayonnaise which rounds off a colourful, tasty feast.

You'll need:

• 400 g of minced lamb
• 1 red onion, very finely diced
• 1 handful of parsley, chopped
• The same of mint, chopped
• 3 tbsp of Stokes Real Mayonnaise
• 2 tbsp of Stokes Beetroot Relish

Here's how:

Very simply, mix the lamb, onion and herbs well together. Season the mixture then form them into 4 burger-shaped patties.

Now put them in the fridge to chill which will help them keep their shape when cooking.

Mix the beetroot relish and mayonnaise together to give you a vibrant deeply pink velvet relish with ruby shards of beetroot waiting patiently to be eaten.

Fry the lamb burgers for 5 or 6 minutes each side, garnish, enclose and enjoy.

Chicken Burgers - Cajun style

Here's how:

Make the Cajun seasoning by mixing a teaspoon each of ground cumin, ground coriander and paprika. Season it with lots of black pepper and a twist of salt and set aside.

Take 4 skinless chicken breasts and bash them out to flatten them, then cut each in half. Drizzle the meat with olive oil and coat each piece well with your Cajun spices.

Grill the chicken with 4 rashers of smoked streaky bacon (for fat and flavour).

Thinly slice an avocado into a bowl with a squeeze of lemon (or lime) and 3 tbsp of Stokes Real Mayonnaise.

Finally, assemble your burger - chicken, bacon, avocado mayonnaise, chicken, a grating of Cheddar cheese, garnish ... and more mayonnaise.

More foodie thoughts for the week:








Fish Friday - burger style with tasty mayonnaise twists here.










Capsicums - perfection with peppers here.





  




Goating around with your Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Fish Friday - burger style

Catch of the Day

It is National Burger Day (23 August) today and we thought we would celebrate it with seafood instead of beef in our burger.

From the humble fish finger sandwich to elegant lobster subs, fish isn't new to being served in bread, but as an actual burger it's a less than usual marriage.

By breaking the fish down and re-forming it into patties for frying, it is easy to add ingredients that enhance the natural flavours of the seafood.

Meat based burgers take strong condiments from Stokes ketchup range, mustards  and chutneys.

With fish and seafood being the stars of these burgers, Stokes Sweet Chilli Sauce, Chilli Jam and variations of Stokes Real Mayonnaise sit beautifully alongside or within the fish patties.


Gone fishing

Salmon Burgers

By combining prawns with the salmon, we create juicy mouthfuls of sweet seafood flavours. Serve it with a chilli mayonnaise.

You'll need:

• 1 pack of peeled raw prawns
• 4 skinless salmon fillets
• 3 tbsp of chopped chives
• The zest and juice of 1 lime
• 1 tbsp of Stokes Mustard & Dill Sauce

Here's how:

Finely chop the prawns, flake or roughly chop the salmon and mix well with the Mustard & Dill sauce, lime juice, zest, chives and season. Shape the mixture into 4 burger patties and chill in the fridge for 30 minutes.

While they are chilling, make the chilli mayonnaise by adding Stokes Chilli Jam to Stokes Real Mayonnaise.

Add the jam a little at a time until you get the right combination of velvety smooth mayonnaise and chilli heat. You could of course just buy a jar of Stokes Chilli Mayonnaise !

When you're ready, gently fry the burgers for 3 or 4 minutes on each side

Crab Burgers

We are basically making crab cakes and serving them 'burger style' with Sweet Chilli & Lime Mayonnaise.

You'll need:

• 400 g of cooked crab meat (use half & half white and brown)
• 3 tbsp of Stokes Real Mayonnaise
• 3 or 4 spring onions, chopped finely
• 2 tbsp of chopped coriander
• 4 eggs, beaten
• 300 g of Panko breadcrumbs

Here's how:

In a large bowl mix the crab meat, mayonnaise, onion and coriander together well, season it and form it into 4 burger shaped patties.

Dip the burgers in the egg then coat with the breadcrumbs before chilling for half an hour in the fridge.

For the sweet chilli & lime mayonnaise: To 4 or 5 tbsp of Stokes Real Mayonnaise add the zest and juice of 1 lime. Now add Stokes Sweet Chilli Sauce a little at a time until you balance the textures and taste to your liking.

When you are ready, in butter fry the patties for 3 or 4 minutes on each side until the breadcrumbs brown and serve them in or simply on a bun with a good helping of sweet chilli & lime mayonnaise.

Prawn Burgers

The prawns star in this simple burger but the wasabi mayonnaise comes a very close second.

Here's how:

Peel and de-vein about 650 g of raw prawns. Set 6 or 7 of them to one side and finely chop the remainder.They should become almost paste-like in consistency.

Butterfly the prawns you set aside then cut them in quarters. Now mix these with the pasted prawns, add the juice of 1 lime and season well.

Form the mixture into 4 equal prawn patties and chill for 30 minutes.

For the wasabi mayonnaise: To 4 tbsp of Stokes Real Mayonnaise add the juice of 1 lime and half a teaspoon of wasabi paste. Add the wasabi gradually until you're happy with the flavour / heat balance.

When you are ready, gently fry the patties for 3 or 4 minutes each side with ribbons of spring onions (cut lengthways). Serve them with the wasabi mayonnaise and onion ribbons in a warm bun.

 

More foodie thoughts for the week:








Lamb, Duck and Cajun Chicken - burgers to go here.










Capsicums - perfection with peppers here.



 
  






Goating around with your Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Perfection with peppers - sweet, juicy, delicious

Delightfully in season now

AKA capsicums, peppers are part of a broad family varying in size, colour, shape and heat. From the sweetest red bell peppers to the hottest of 400,000 Scoville units of Scotch Bonnet.

Today, we are looking at sweet and juicy rather than hot and fiery.

Green peppers are simply red peppers that haven't ripened yet. This is why their taste is harsher, more bitter and acidic. They combine well in salads or fried off with their red, yellow and orange sisters, adding a colourful vibrancy to a dish.

Slow roasting with a drizzle of oil deepens the intensity of the flavour and softens the texture of the body. Whether skinned or not, they make a delicious side dish, healthy lunch or light, tasty supper.


Stuffed, roast, simmered peppers 

Shakshuka bake

Shakshuka is an Arabic word meaning 'a mixture' - a tomato, pepper and aubergine dish dating back to the times and geographical reach of the Ottoman Empire.

You'll need:

• 2 red peppers, sliced
• 2 yellow peppers, sliced
• 1 red onion, sliced
• 1 aubergine, sliced
• Positively loads of fresh tomatoes, halved or quartered according to size
• 1 tsp of ground cumin
• 1 tsp of smoked paprika
• 2 tsp of Stokes Chilli Jam
• 3 tbsp of Stokes Chipotle Ketchup
• 3 or 4 eggs

Here's how:

Pre-heat the oven to 220°C/gas mark 7. Roast the peppers, onion and aubergine drizzled with oil in a roasting tin or ovenproof dish for 15 minutes.

Now stir in the chilli jam, ketchup, cumin and paprika and roast for a further 10 to 15 minutes. Remove the dish again and squash the juicy mixture with a potato masher, combining everything well together.

Reduce the oven temperature to 180°C/gas mark 4. Using the back of a spoon, make a well in the mixture in which to crack each of the eggs.

Pop it back into the oven and bake the eggs until cooked for about 10 minutes. Served with warm pitta bread this makes a very tasty lunch or light supper.

Peppers Piemontese

This is a very simple dish from the north-western Piedmont region of Italy. Imagine sitting at the foot of the Alps, sipping a fine glass of Barolo as you taste this. It demonstrates just how much intense flavour you can get from so few ingredients.

It's not the most attractive dish, but
boy does it taste good.

Here's how:

Pre-heat the oven to 200°C/gas mark 6.

Cut 3 or 4 red peppers in half lengthways.

In each, put a couple of leaves of basil, half a teaspoon of Stokes Chilli Jam, 4 juicy small vine tomatoes (halved), a clove of garlic (crushed to release the flavour), 1 or 2 anchovy fillets.

Rub a baking tray with olive oil and place your pepper 'boats' into it. Drizzle each with more oil and a twist or two of black pepper.

Roast the peppers for 30 minutes then a further 45 minutes with the heat reduced to 170°C/gas mark 3 or 4.

When you serve them, serve them warm, not hot. Don't waste any of the juices and enjoy your 'Peperoni alla Piemontese' with thick slices of rustic bread.

Macaroni peppers

This takes 'yummy' to new heights of tasty joy. Roasting peppers stuffed with cheesy macaroni - who knew!

You'll need:

• 4 bell peppers, different colours for a fun teatime treat
• 225 g of uncooked macaroni
• 50 g of butter
• 2 tbsp of plain flour
• 275 g of good old Cheddar cheese, grated
• 50 g of Parmesan cheese, grated
• 750 ml of milk 
• A pinch of nutmeg
• 1 tbsp of Stokes Dijon or Classic English Mustard

Here's how:

Pre-heat the oven to 200°C/gas mark 6.

Cook the macaroni to the pack's instruction, drain and set aside in a large bowl.

Melt the butter in a pan, stir in the flour to make a roux and gently add the milk to thicken and simmer before adding the cheeses, pinch of nutmeg and mustard (save a little cheese to sprinkle on the top before baking).

Pour the cheesy sauce over the macaroni and mix it together. Cut the tops off your peppers and scoop out the pips and pith, then fill each with macaroni cheese.

Scatter the remaining cheese on the top of each pepper and bake them in a oiled tin for 20 to 25 minutes. Choose which colour pepper you prefer and enjoy.

 

More foodie thoughts for the week:








Lamb, Duck and Cajun Chicken - burgers to go here.









Fish Friday - burger style with tasty mayonnaise twists here.






   



Goating around with your Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150