The Great British Roast

A Treat for all the Family

The Sunday Roast is a great occasion. Family gathering, roast potatoes and Yorkshire puds - aaaahh!

The kitchen steams as the vegetables bubble and that unique aroma of roasting meat gradually builds and moves from room to room, telling all that lunch will soon be ready.

Here's a tasty tip for a succulent, moist chicken. Spatchcock the bird first for even cooking and rub the skin with Stokes Real Mayonnaise for a shiny, crispy skin.

Now, make a 'fresh' trivet using celery, fennel, and citrus fruit. Pour in water to a level just below the trivet and pop the bird on top.

Cover for 20 minutes then uncover for the remaining 20 to 30 minutes until the skin is crispy brown and the juices run clear.

 

The Roast 'Dinner' Collection

Our taste aficionados compared notes and shared their favourite food experiences when it came to The Sunday Roast - what were their preferred condiments to eat with beef, pork, lamb and chicken.

They agreed unanimously on these and we created The Roast 'Dinner' Collection.

At just £15, no cupboard should be without them.

Stokes Mint Sauce

Our classic mint sauce is made with garden mint, white wine vinegar and unrefined raw cane sugar for the delicious simplicity of this 'almost' traditional sauce to serve with lamb.

We like to add a couple of teaspoons to the gravy, letting its acidity cut through the lamb fat and the mint flavour run through the sauce.

We used a couple of spoonfuls with Stokes Original BBQ Sauce to make a tasty marinade to tenderise and add flavour to neck of lamb before pan-roasting it - delicious.

Stokes Creamed Horseradish

A gentle, deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won't bring tears to your eyes.

It's a truly elegant alternative made with combined wild and cultivated horseradish root and single cream.

TIP: try adding a couple of spoonfuls of our Creamed Horseradish Sauce into buttery smooth mashed potatoes.

It turns a good mash into a great mash in moments.

Stokes Redcurrant Jelly.

Everyone enjoys this rich, dark, smooth jelly, oozing with flavour from the very high fruit content (53% pureed redcurrant).

It's great with roast chicken, lamb or duck and just as good in a cold meat sandwich. Stir it into your gravy to give it delightful sweet notes to pour over your roast.

Stokes Bramley Apple Sauce

A traditional apple sauce packed with Bramley apples and a good dash of British dry cider for a simple delicious twist. A firm favourite for roast pork.

Stokes Classic English Mustard

This is a strong mustard made smooth in texture and smooth in taste - hot without the 'burn'. It complements your meat rather than competing with it. The heat is flavour not punishment.

The Roast 'Dinner' Collection

 

You can order your Roast 'Dinner' Collection here.

More foodie thoughts for the week:

Love British Food - 
as part of British Food Fortnight we look at some of the fantastic produce we cultivate on our island - here.









One Pot Wonders - 
we discover the joy of throwing everything into one pot and enjoy the wonders of hearty, tasty, moreish meals - here.




 

Chocolate Truffles - 
watch, as the recipe unfolds on video for these amazing nuggets of lemon and white chocolate joy - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150