Stokes Sauces: Meat-Free Monday - simple, light, tasty

Meatless Monday

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

Food consumption is a question of balance. It's not all about meat, our sauces and preserves are created to lift the flavours of, well just about everything we eat.

Because the ingredients we use are so good, adding a spoonful of this or a dollop of that is almost like adding the real thing - eggs, tomatoes, olive oil, dates, strawberries.

Stokes Real Mayonnaise uses British rapeseed oil, Cretan olive oil and British free range eggs. Our Tomato Ketchup is so thick and tasty because of the 200g of Italian tomatoes simmered for each 100g of ketchup.

Meatless Pizza

You can't beat a pizza for tasty meat-free eating. Whether you make the base, buy the base, use pitta bread or tortillas as the base, the topping is the fun part. At home, we make our own passata by simply blitzing a couple of roasted red peppers (from a jar) mixed with Stokes Tomato Ketchup (to taste). If you want a little chilli heat add a spoonful of our Chilli Jam. For a smoky heat, add Stokes Chipotle Ketchup. We find pizzas virtually impossible to eat without Stokes Real Mayonnaise though.

Sweet Potato & Bean Burgers

Here's how:

Peel and cube a couple of sweet potatoes (about 200 g) and boil them until they are soft, drain and cool. When cool enough to handle, put the sweet potato cubes in a large bowl with 1 can of kidney beans (rinsed and drained), 2 finely chopped spring onions, a handful of chopped coriander and 2 tbsp of Stokes Bloody Mary Ketchup.

Now mash everything together with a fork and season to taste. Form the contents into 4 patties and fry them gently in a little oil for 5 minutes each side.

Serve the burgers with whatever garnish you prefer and Chipotle Mayonnaise made with 3 parts Stokes Real Mayonnaise to 1 part Stokes Chipotle Ketchup.

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Cannellini & Leek Soup

Here's how:

This wholesome soup is a scrumptious winter warmer. Get started by peeling and cubing 450 g of waxy potatoes and slice the same amount of lovely British leeks.

Soften the leeks in butter with 1 tbsp of chopped thyme leaves and add 1 tbsp (more if you like) of Stokes Cider & Horseradish Mustard.

Put the cubed potatoes into the pan and add 850 ml of vegetable stock. Bring it to the boil and simmer for 15 minutes then add 2 cans of rinsed and drained cannellini beans and simmer for 5 minutes more.

Now, put your feet up and enjoy.

Perfect Pasta Bake

Here's how:

Well, we're not going to tell you how to make a pasta bake, just point you in the direction of a really tasty one. There are three parts to a pasta bake.

1. The pasta - something like a penne rigate holds it's texture and is lovely in a cheese sauce. Cook it just short of the pack instructions so that it retains a firm texture.

2. The yummy bit - try mushrooms, leeks, squash, thyme, garlic and Stokes Chilli Jam for a warming chilli finish.

3. The cheese sauce - butter and flour for the roux with a good spoonful of Stokes Cider & Horseradish Mustard stirred into it. The cider and horseradish create a glorious gentle warmth with mustard seeds adding delicious textures. Add milk then grated cheese finished with a couple of spoonfuls of Philly creamed cheese for a really smooth finish.

Put the pasta and 'yummy bit' in an ovenproof dish, pour over the cheese sauce and grate more cheese on the top. Into a medium high oven with it for 40 minutes until the sauce bubbles and the gratinated top is wonderfully brown. Ooops, sorry but I think we've just told you how to make a pasta bake after all.

The Food Lovers Collection