Stokes Sauces: It's Picnic Time

National Picnic Week

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

National Picnic Week runs from 21st to 30th June across the UK. So, grab your blankets and baskets (and brollies) and get out into the great outdoors for a very British picnic.

That said, it is actually the French who are credited for starting the modern fashion for picnics, when they opened their royal parks to the public after the revolution of 1789.

I suppose Marie-Antoinette's attributed - 'let them eat cake' - should really have been 'let them eat cake, sandwiches, sausage rolls, chicken drumsticks etc.'

The pastry of these sausage rolls was given a coat of Stokes Chilli Jam before being rolled around the meat and baked. A tasty alternative is to coat the pastry with Stokes Cider & Horseradish Mustard, the whole grains of mustard seed exploding deliciously with each bite.

Mini Pitta Pockets

One of the key ingredients for a successful picnic is to make it 'fun'. The food should be tasty, easily shared and fun - a little out of the ordinary.

These little pittas contain teeny Greek Salads.

Sweet tomato, crunchy cucumber and red onion, salty feta cheese and olives tossed in Stokes Olive & Balsamic Dressing.

Cut open the pittas, spoon in a layer of Stokes Real Mayonnaise and fill each with a portion of Greek Salad.

http://www.stokessauces.co.uk/page/sauces/mayo-range

Picnic Loaf

Let your culinary imagination run wild. This has an Italian theme in the filling.

Slice the top off the loaf and cut out the inside. Cut the inside of the loaf into cubes, coat them in Stokes Raspberry & Balsamic Dressing then pop them on a tray in the oven until they crisp up into croutons.

Assemble a collection of salami, mozzarella cheese, slices of sweet pepper, sliced tomatoes and chopped fresh parsley. Now layer, Stokes Real Mayonnaise, mozzarella, salami, pepper and repeat.

Finish with a row of crunchy croutons, a topping of greens and a drizzle of Stokes Creamy Caesar Dressing. Don't forget to take a knife.

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

Mini Frittatas

Tasty, sharable, fun ... tick.

Pre-heat your oven to 180°C / Gas mark 4. Finely chop 2 shallots to soften in butter for 6 or 7 minutes before adding 2 or 3 chopped spring onions.

Beat together 6 eggs, 100 ml of milk, 50 g of grated Parmesan cheese and 2 tsp of Stokes Classic English Mustard.

Stir in the onions and divide the mixture into a greased 12 hole muffin tin. Grate another 25 g of Parmesan over each filled cup and bake for 20 minutes.