Stokes Sauces: From the allotment to the plate

From the plot to the pot

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

During National Allotments Week (13 - 19 August) allotments across the UK will be opening their gates, showing off their skills, sharing their joy for gardening and communal endeavour.

They hope to encourage everyone to grow food in their own gardens, balconies and back yards.

The country 'dug for victory' eighty years ago and digs for joy, health, friendship and food today. If we don't dig ourselves, it's good to know someone who does. Failing that, the local farm shop is the nearest we get to 'fresh'.

From 'plot to pot' freshness makes carrots taste like carrots, tomatoes explode with juicy joy, and courgettes are the crunch of the crop.

Whether you sew them, sell them or shop for them, these foodie favourites are well worth a try.

Dig for delicious

Stuffed Tomatoes

Step into the greenhouse and that unique smell of tomato vines hits you. If you have larger beef tomatoes, their thick flesh and vacuous insides lend themselves to being stuffed and roast with all sorts of tasty fillings.

Here's how:

Again, there are so many variations. Try gently frying other vegetable produce - chopped peppers, chilli, onion, garlic, courgette, some sliced streaky bacon and a few herbs.

Take the lids off the tomatoes and scoop out the seeds and enough flesh to create little tomato pots. Fill your pots and grate a little cheese on top.

Or, make a thick bolognaise type filling with minced beef, Stokes Tomato Ketchup, Stokes Chilli Jam, garlic, mushrooms and herbs. Fill your tomatoes in an ovenproof dish, grate a little cheese on top, pop the lids back on, cover loosely with foil and bake at 180°C/gas mark 5 for half an hour or so.

They are the perfect starter or accompaniment to barbecued pork chops.

Tuna Marrow Bake

Competitive growers will be patrolling their allotments this month as their prize-seeking marrow will begin to swell to its full pride and glory. We prefer to eat them.

You'll need:

A marrow, cut lengthways in half and scooped out
1 onion, diced
2 garlic cloves, grated
1 tin of chopped tomatoes
3 tbsp of Stokes Bloody Mary Ketchup
1 tbsp of Stokes Brown Sauce
3 tbsp of olives, chopped
1 tbsp of dried mixed herbs
1 large can of tuna steak, in spring water / drained.
2 tbsp of polenta
Cheese for grating

Here's how:

Gently soften the onion for 5 minutes then add the tomatoes, garlic, herbs, ketchup and brown sauce.

Simmer for about 15 minutes to thicken the sauce. Remove the pan from the stove and add the olives and tuna.

In an ovenproof dish, fill your scooped out marrow 'boats' with the mixture and grate an even covering of cheese and polenta over each.

Into the oven now and bake for 25 to 30 minutes at 180°C/gas mark 5.

There are of coure many variations on this theme, and thankfully, there are many and varied marrows too.

Beetroot Gratin

Beetroots harvest continuously during August. Lifting what you need without disturbing neighbouring roots allows room for the remaining crop to swell. There's no such thing as 'enough' when it comes to beetroot.

http://www.stokessauces.co.uk/page/sauces/chutneys-and-relishes

Here's how:

There is so much we can do with beetroot and this is probably the simplest way to enjoy these versatile little beauties.

Boil 4 or 5 beetroots for 30 to 40 minutes until they are tender then leave them to cool. They are easy to peel now but wear gloves to avoid staining.

Slice them into an ovenproof dish with 2 tbsp of Stokes Beetroot Relish and 1 or 2 tsp of Stokes Chilli Jam stirred into them to enhance their earthy sweetness and add a warming chilli kick. If you have the beetroot tops (the greens) add them too.

Now pour about 100 ml of double cream over your ruby crop and grate a mature Cheddar cheese covering over the top. Bake at 200°C/gas mark 6 for 15 minutes or so until the cheese browns and bubbles on the top.