National Rice Week - from Pilaff to Paella

Rice - the world's natural health food

Rice has been used for thousands of years and its cultivation has spread around the world.

From 17th to 23rd September, The Rice Association is celebrating its value and diversity.

Rice is quite a complex carbohydrate delivering high energy values but with slow energy release.

It's ideal for the young, elderly and infirmed because of its health values and the basic fact that it is easy to chew and digest.

But you don't have to be either of those things to enjoy it as or as part of a meal.

Its versatility is such that it comes in many forms and is used in many many ways. It covers recipes including Paella, Pilaf, Risotto, Jambalaya, and Mexican Rice to name but a grainy handful.

These have regional connotations but also differ in technique, texture and taste. Dry al dente pilafs match al dente, wetter risottos. Paellas too vary from the classic meals of southern Spain with a slightly toasted bottom layer to regional variations such as the soupy, stew of Menorca's caldereta.

Jambalaya is the 'New World’s' version of a Spanish Paella without a strong local source of Saffron.



Try something different with rice

Chorizo Pilaf

A pilaf is probably the most basic rice dish, usually using long grain rice, often substituted by basmati. It's easy to create a pilaf of anything you have resting in the fridge and turns leftover chicken and sausages into a meal in minutes.

For this example, you'll need:

• 1 onion, diced
• 1 red pepper, sliced and diced
• 2 garlic cloves, grated
• 1 large chorizo (about 250 g), skinned and chopped
• 200 g of basmati rice
• 1 tin of chopped tomatoes
• 250 ml of chicken stock
• 2 tbsp of Stokes Chipotle Ketchup (for its smoky flavours and chilli finish)
  
• 2 tbsp of Stokes Tomato Ketchup (for rich tomato depth)

Here's How:

Soften the onion in a pan with olive oil for 5 minutes. Add the pepper, chorizo and garlic and cook on for a further 6 or 7 minutes to soften the pepper and release the rich colours and flavours of the chorizo.

Stir in the two types of ketchup then the rice, tomatoes and stock. Bring everything to the boil then reduce the heat, cover and simmer for 10 minutes. If you are adding leftover chicken, this is the time to do it.

Take the lid off after 10 minutes - if it is too dry, add a little boiling water from the kettle. If it is too wet, raise the heat and evaporate the excess liquid.

Serve with a squeeze of lemon or lime (or both).

Bibimbap

This is a very popular Korean dish which literally means 'mixed rice'. It's a simple bowl of rice topped with a variety of yumminess - fried beef, kimchi (if you can get it) bean sprouts, peppers, mushrooms (sometimes), carrot, greens and topped with a fried egg. It is served with a hot sauce and we hope you'll enjoy our version of it.

You'll need:

• 150 g of rump steak, cut into thin strips
• Dark Soy Sauce
• 140 g of basmati rice
• 1 carrot, sliced into thin 'matchsticks'
• 1 green pepper, similarly sliced
• 1 pack of spinach
• A 1 inch piece of ginger (more matchstick slicing) 
• An egg each. 

For the sauce:

• 2 tbsp of Stokes Chilli Jam (adjust for heat)
• 1 tbsp of Stokes Brown Sauce (for rich dates and spices)
• 3 tbsp of Stokes Chipotle Ketchup (for smoky chipotle chilli warmth)

Here's how:

Marinate the strips of steak in the soy sauce. Cook the rice to the packet's instructions or your preferred technique to deliver a plain boiled consistency.

While this is happening, drain and fry the steak at a high heat to sear the outsides, leaving the inside of each strip pink and juicy. Rest and keep warm.

In the same pan, fry each vegetable ingredient individually - carrots, in, cook, out, rest - pepper ditto etc. You will have separate bowls of each cooked ingredient.

In individual serving bowls, assemble the meat and vegetables as a clock face over the rice. Fry an egg to top each bowl (with or without a scattering of sesame seeds).

Mix and taste the sauce ingredients adding the chilli jam a little at a time to balance the heat. More brown sauce will enrich and sweeten the sauce. More chilli jam - well, you get the picture. We know you'll like this one.

Kedgeree

With its roots in the Victorian days of the British Raj, there are varying stories of its origin. One is that it came to India with Scottish troops and adopted the flavours of the Indian subcontinent in the kitchens there. More likely is that it is a colonial version of a South Asian dish, 'khichri', a simple rice and vegetable nursery food that was easy on the tummy - perfect for colonial spice virgins as they arrived for tour of duty. With the addition of fish and eggs, kedgeree became a breakfast classic.

You'll need:

• 70 g of butter
• 1 onion, diced
• 1 tbsp of curry powder
• 1 tbsp of Stokes Classic English Mustard
• Half a tsp of turmeric
• 450 g of basmati rice
• 100 g of frozen peas
• A good handful of chopped parsley
• 1 ltr of chicken stock
• 750 g of smoked haddock, undyed
• Milk
• 3 eggs, hard boiled (just) and quartered 

Here's how:

Gently soften the onion in the butter for 7 or 8 minutes. Add the rice, curry powder, cumin and mustard, combining everything well together.

Pour the stock into the pan, cover and simmer gently for 10 minutes.

While this is happening, bring a little milk to the boil in a frying pan, enough to just cover the fish which you simmer for 4 or 5 minutes. Keeping the cooking liquor, remove the fish to cool then flake it, removing the skin and any remaining bones.

Carefully fold the eggs, peas, parsley and fish into the the rice, adding a little of the milky cooking liquor and season well to taste. Let everything rest, keeping it warm (in a very low oven) to let the peas defrost and the flavours marry.

Spoon the fragrant breakfast into a large serving terrine in the refectory and get your staff to sound muster.

September sensations - just add Stokes

More foodie thoughts for the week:







International Chocolate Day - what's not to adore here.











Fresh September produce - seasonal & sensational  here.



    
 
 



 Your Caption Competition and other social sharing here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Seasonal Ingredients for September Suppers

Great British Seasons

September is a month that's blessed with season freshness, colour and taste. Just pop into your supermarket or local farm shop to see the shelves struggling under the weight of British goodness.

Artichokes, aubergines, courgettes, peppers, tomatoes, squash, onions, sweetcorn, runner beans.

September delivers fantastic food but suffers rather bad press. Blamed as the end of Summer yet only modestly celebrated as the gateway to Autumn.

In America September is referred to as the 'doorway to all things pumpkin' - poor little pumpkins ... overused there and underrated here.

That said, British culinary tastes are shifting and thankfully, we use squash more and more.



Supreme September

September Vegetable Paella


Here's how:

Basically get anything you fancy that's fresh - aubergine, artichokes (1 x 180 g bag of char grilled artichokes), red peppers, courgettes, tomatoes, mushrooms, beans, asparagus, garlic, onions and parsley.

Cut and slice to similar sizes so that they will all cook in about the same time. The artichokes are already cooked but everything else needs frying in olive oil to soften.

In a wide flat pan, begin with the aubergine and onions, then the peppers, beans etc. Add 2 tsp of paprika, 2 tsp of turmeric (poor man's saffron), 2 tbsp of Stokes Cider & Horseradish Mustard and 2 tbsp of Stokes Tomato Ketchup.

Combine everything well than add 400 g of paella rice together with 750 ml of vegetable stock. Simmer uncovered for 20 minutes. Add the artichokes and another 750 ml of vegetable stock.

Cook it gently for a further 15 minutes, making sure all the liquid has been absorbed. Keep it warm but let it rest for half an hour or so to let the flavours get to know each other better. 

Sausage & 'Anything' Bake

The key addition to this bake is squash.

Here's how:

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

Put 8 of your favourite sausages into a roasting tin with 1 red onion (roughly sliced), 6 sage leaves (torn) and 1 tbsp of chopped thyme leaves.

Peel and de-seed a medium sized squash and cut its flesh to sausage-sized half moons, adding these to the tin (this works with the addition of sweet potato too).

Give the ingredients a good drizzle of olive oil and move everything around with your hands to thoroughly coat the squash particularly. Season and roast for 45 minutes or so.

The sausages should be cooked and the squash tender. Remove everything to a serving dish to keep warm while you make a gravy.

De-glaze the roasting tin with a glass of dry cider. Make a roux with 2 tsp of flour. Add 2 tbsp of Stokes Cider & Horseradish Mustard and up to 200 ml of chicken stock. Simmer vigorously to reduce and thicken the gravy and serve with your roast sausages and squash alongside a good helping of mashed potatoes (add 2 tsp of Stokes Creamed Horseradish Sauce to the mash for extra flavour).

Chicken & Sweetcorn

Cutting the kernels off the cob gives you the very best of sweetcorn. No giants needed here - green, jolly or otherwise.

Here's how:

Take a chicken breast each and rub the skin with Stokes Real Mayonnaise (to enrich the crisp the skin), then roast on a medium high heat for 15 to 20 minutes until cooked right through.

Meanwhile heat 300 ml of chicken stock in a pan. When it begins to simmer, add 300g of sweetcorn kernels and 150 g of beans.

When the beans are tender, remove both from the pan setting the vegetables aside to keep warm.

Bring the stock up to a rolling boil, add 2 tbsp of Stokes Cider & Horseradish Mustard and reduce the liquid. Add 1 tbsp of a good cream cheese to help thicken and cream the gravy, then pour it into the vegetables accompanying your juicy chicken with its crispy skin.

September sensations - just add Stokes

More foodie thoughts for the week:







International Chocolate Day - what's not to adore here.










Loving rice with Korean, Spanish and Colonial influence here.




    
 
 



Your Caption Competition and other social sharing here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Caption Competition and other social sharing

Caption Competition

A Bennetts and her baby

This is a lovely little video of one of our Bennetts wallabies with her baby. Between grooming and chilling they are chatting along happily. What words of worldly wisdom might mother be sharing with her toddler? Post a caption on our Facebook (here) and we'll send something delicious in the post to the one that tickles us the most.

Click on the pictue to share the love:

What's happening 
on Facebook & Twitter


Now that's what I call a fish finger butty. Whoever made this one though obviously couldn't decide whether to use Stokes Real Mayonnaise, Stokes Tomato Ketchup, or Stokes Brown Sauce - all three ... really ?!

Ah, good advice. Thank you Mrs @StokesSauces. Adding Stokes Lemon Curd really does add extra lemony flavour as well as keeping the cake moist.

Yes please, this looks amazing. Hunters' Chicken. Thank you for sharing this and other simple suppers right here.

September sensations - just add Stokes

More foodie thoughts for the week:








International Chocolate Day - what's not to adore here.









Loving rice with Korean, Spanish and Colonial influence here.









Fresh September produce - seasonal & sensational here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Scottish Food & Drink Fortnight 1 - 16 September

Celebrating the Scottish pantry

We are about half way through this celebration of Scottish food and drink and the people who grow, make, cook and sell it.

Celebrity chef, Tom Kitchin, extols the virtues of seasonal Scottish produce as he opens his fourth restaurant in Edinburgh - 'Southside Scran'.

His culinary 'from nature to plate' philosophy uses local ingredients to create traditional Scottish fayre with a modern 'French-influenced' twist.

In our own doffed cap tribute we're looking at three traditional Scottish plates with a Stokensian taste twist.

Take this beautiful plate of poached lemon sole on a bed of buttered leeks with a twist of smoked salmon on top. Simple, Scottish ingredients with Stokes Bloody Mary Rose Sauce. For the sauce, combine equal parts of Stokes Real Mayonnaise and Stokes Bloody Mary Ketchup - sensational.

 
Leig a ithe - let's eat

Cock-a-leekie twist

Cooked and served as a kebab this version of a recipe from Scotland.org looks as good as it tastes.

You'll need:

• 3 or 4 skinless chicken breasts, cut into cubes
• 2 garlic cloves, grated
• A 1 inch piece of fresh ginger, grated
• 3 tbsp of Stokes Chipotle Ketchup
• The juice of 1 lime
• 200 ml of plain yogurt
• 2 leeks
• 1 packet of pitted prunes

Here's how:

Mix the ketchup, garlic, ginger, lime juice and yogurt to make a marinade for the chicken. Add the chicken pieces, coat well and marinate overnight if possible.

Whilst the chicken is coming back to room temperature, cut the leeks into 1 inch pieces and blanch them for 2 minutes in boiling water.

Now, assemble the skewers - prune, leek, chicken etc. Grill the kebabs on a medium heat for 10 minutes (checking that the meat is cooked through), turning two or three times.

Serve your cock-a-leekie kebabs with a spicy smoked dipping sauce of equal parts: Stokes Real Mayonnaise, Stokes Brown Sauce and Stokes Chipotle Sauce.

Haggis, neeps & tatties

Associated with Burns Night celebrations but eaten often as a wonderful warmer on a chilly Autumn eve. We won't pretend to teach you how to cook it but offer these two tasty twists - one for the tatties and the other for that 'special Scottish gravy' !

Try this:

Whilst you are mashing your potatoes, hopefully with lots of butter and a touch of milk, try adding a couple of spoons of Stokes Creamed Horseradish Sauce. We make this with half & half wild and cultivated horseradish. This intensifies the flavour to delight discerning palates.

For a veritable cocktail of a gravy, while your rich beef stock is reducing, add a desert spoon of Stokes Chilli Jam and the same amount of Stokes Cranberry Sauce and blend them into the gravy with a wee (though not insignificant) dram of whisky.

Finally, grate a little dark, high cocoa content chocolate into the gravy to further enrich the flavours.

Haddock & Crab Gratin

Both of these Scottish ingredients are very much in season right now. The combination of sweet crab meat and smoked haddock with a little chilli and lots of bubbling cheese is wonderful. Serve it with 'tatties' (as above) and wilted spinach.

You'll need:

• 200 g of smoked haddock, cut into pieces
• 100 g of white crab meat
• 1 red onion, finely diced
• 1 leek, sliced
• 2 tsp of Stokes Chilli Jam (more if you like it hotter)
• 1 tbsp of Stokes Dijon Mustard
• 150 ml of double cream
• 100 g of Cheddar cheese, grated

Here's how:

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

Soften the leeks in boiling water for 5 minutes, drain and set aside.

In a large bowl, gently combine the smoked haddock, crab, onion, leek, mustard and chilli jam and season using more black pepper than you might usually.

Spoon the mixture into an ovenproof dish and pour over the cream.

Once this has settled down, sprinkle your grated cheese over the top and bake in the oven for 15 minutes until the cheese begins to brown and bubble.

September sensations - just add Stokes

More foodie thoughts for the week:






Meals in minutes - happy mid-week supper recipes here.











Cooking with Stokes 'first three' - back to our tasty roots here.



 





Twittering and sharing more tasty ideas here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

This November, Michelin-starred chef Tom Kitchin and his award-winning team will open their fourth restaurant, Southside Scran, in the heart of Bruntsfield in Edinburgh. Featuring an open rotisserie in the middle of the brass-accented, open-plan dining room, the Edinburgh bistro’s menu will incorporate the best of Scotland’s produce, with hints of Tom’s passion for French cuisine. It will be the first time that Kitchin Group has brought the ‘from nature to plate’ philosophy to the south side of the city, following the success of The Kitchin in Leith, Castle Terrace, and The Scran & Scallie in Stockbridge. Chef Tom Kitchin, his wife Michaela as well as their business partner Dominic Jack of Castle Terrace along with their teams have a real passion for seasonal Scottish fare. Once again, the team will use only the freshest, local produce at Southside, and the menu will reflect Chef Kitchin and Chef Jack’s passion for modern adaptations of traditional dishes

Read more at: https://foodanddrink.scotsman.com/drink/tom-kitchin-announces-new-edinburgh-restaurant-opening/

Three Stokes Favourites - back to our tasty roots

Back to our tasty roots

When Rick finally got tired of of eating sauces and condiments that just didn't taste how they should, he took solace running in the 'primeval woodland' of Staverton Forest.

It was here that Ethelred was clearly 'unready' for the arrow that struck him in the eye.

But here, below the verdant canopy of ancient oaks, Rick found peace and inspiration. It was here that the catalyst for Stokes was born and its passion for quality, taste and responsibility were founded.

The first three products which proved that taste really could be made better - with better ingredients, inspired recipes, improved cooking methods and passion - were Stokes Real Mayonnaise, Stokes Tomato Ketchup and Stokes Brown Sauce.

You could quite happily just dollop it or spoon it onto the side of a plate - but it offers so much more when you think of Stokes as an ingredient as well as a condiment. We hope you like some of these thoughts, below.


Quality, taste & responsibility

Cooking with our award-winning Tomato Ketchup 

 200 g of plump, sweet Italian tomatoes are simmered and reduced for every 100 g of this juicy thick tomato ketchup.

Courgette Parmigiana

More readily associated with aubergines, this parmigiana uses seasonal courgettes which work really well with the rich tomatoes and cheese - delicious.

You'll need:

• 1 carrot, diced
• 1 onion, diced
• 1 celery stick, also diced
• 1 can of chopped tomatoes
• 1 tbsp of thyme leaves, chopped
• 4 tbsp of Stokes Tomato Ketchup
• 1 glass of crisp white wine
• 5 or 6 courgettes, sliced
• 75 g of Mozzarella, torn
• 75 g of Parmesan cheese, grated 

Here's how:

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

Gently fry the courgette, carrot, onion, thyme and celery in a little oil for 6 or 7 minutes, then add the white wine for 2 minutes more.

Tip the tomatoes into the pan with the ketchup and simmer for 15 minutes.

Spoon everything into a greased ovenproof dish, incorporate the torn pieces of Mozzarella, then sprinkle the Parmesan for a cheesy topping.

After 15 minutes in the oven the cheese will brown and bubble and the flavours will be amazing.

Cooking with our award-winning Mayonnaise

Ours is a velvety smooth blend of British free-range eggs, British Rapeseed oil and Cretan Koroneiki extra virgin olive oil.

Potato Bon Bons

The potatoes are herby mashed potato balls that are fun to make and serve with a spicy chipotle mayonnaise.

Here's how:

For the bob bons, scoop the fluffy insides of 3 or 4 baked potatoes out into a bowl. Add 2 tbsp each of chopped thyme, chives and parsley.

Mix in 2 tbsp each of breadcrumbs, Stokes Real Mayonnaise and grated Parmesan. Finally add two beaten eggs and season.

Roll the mixture into golf ball sized bob bons and fry them in batches until they are golden brown all over and serve them with chipotle mayonnaise.

For the dip, combine 2 parts Stokes Real Mayonnaise with 1 part Stokes Chipotle Ketchup. It's a fun teatime snack.

Cooking with award-winning Brown Sauce

It's a rich brown sauce, lush with date puree, black treacle and our unique blend of warming spices. Open it up and smell the grown-up difference.

A Hearty Hash

You can't beat a good corned beef hash and this is a real beauty.

Here's how:

In butter, fry a coarsely diced red onion for 7 or 8 minutes.

Now add a couple of handfuls of roughly torn mushrooms, as they soften, shake 2 tbsp of Stokes Brown Sauce and 1 tbsp of Stokes Chilli Jam into the mixture.

Then add cooked, cooled potatoes cut into cubes and a large tin of corned beef cut into similar cubes.

Fry the mixture together with a teaspoon of mixed dried herbs and black pepper.

Serve with a fried egg on the top and of course, more Stokes Brown Sauce on the side.

September sensations - just add Stokes

More foodie thoughts for the week:






Scottish 'foodie' fortnight - celebrations with a twist here.












Meals in minutes - happy mid-week suppers here.










Twittering and sharing more tasty ideas here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Meals in Minutes - tasty mid-week suppers

Flavours to savour mid-week

Mid-week cooking doesn't have to be a compromise between time and taste. And it doesn't have to be boring. We all have favourite ingredients to hand that we know will turn mere 'ok' into 'wow' in moments.

Not surprisingly the cupboard and fridge here always have Stokes 'taste enhancers' to hand.

Essentials are mayonnaise, tomato ketchup, chipotle ketchup, brown sauce and chilli jam. There's always a cream cheese, stock bouillons, celery, red peppers and tinned tomatoes somewhere too.

These tired mushrooms were cooking gently in foaming butter before being brought back to life with Stokes Brown Sauce.

Then the celery, onions and fennel that formed the vegetable trivet for yesterday's roast chicken were chopped into the pan with stock, Stokes Chilli Jam and a little cream cheese. In with the leftover chicken to warm through and serve as a pasta sauce.


Fabulous Flavour

Lamb & Chicory Tuesday

The fastest cut of lamb to cook is the neck fillet. Cut the meat into smaller fillets and fry them in butter with garlic and thyme, mint or rosemary for just 5 or 6 minutes, turning occasionally, rest and serve. Chicory, or endives, are at the peak of their season at the moment.

Grilled, their crunchy bitterness with this dressing sits well with the lamb.

Here's how:

First make the dressing by mixing 4 tbsp of olive oil, 2 tbsp of Stokes Brown Sauce, 2 cloves of garlic (grated), a dash of orange juice and 1 tsp of Stokes Mint Sauce.

Cut 6 chicory heads in half lengthways and brush with a little of the dressing. Pop the chicory under a hot grill for 2 minutes each side until they brown and begin to wilt.

Serve them with the lamb, drizzled with the remaining dressing. The chicory works well with a crumble of blue cheese or Stilton.

Also, as Conference Pears are in season, poach one, slice it and serve a couple of slices with the 'endives' to let the sweet pear balance the bitter leaf.

Crusted Cod Steaks

Nothing cooks quicker than a piece of fish. Nor is anything quite a good for you.

You'll need:

• 4 cod fillets (or 2 cut in half)
• 100 g of breadcrumbs
• 1 garlic clove, grated
• The zest of half a lemon
• 1 tbsp of chopped chives
• 1 tbsp of chopped thyme leaves
• 1 tbsp of Stokes Cider & Horseradish Mustard

Here's how:

Pre-heat the oven to 220°C/Gas mark 7. For the crust, combine the breadcrumbs, garlic, zest, herbs and mustard.

Melt about 60 g of butter, pour it into and combine it well with the crust mixture, using it to bind everything together.

Grease a baking tray, put the cod fillets onto it and top each with equal amounts of the crust. Now roast the fish for 15 to 20 minutes (according to the size of the fillets) until the crust has crisped and browned.

Serve the cod with a delicious helping of Stokes Tartare Sauce.

Gnocchi with Tomatoes

A packet of gnocchi is a very useful thing to keep in the cupboard with your pasta, noodles etc. It usually has a long shelf life and cooks in moments.

Here's how:

First, cut a dozen cherry tomatoes in half, drizzle with oil and pop them into a medium oven for half an hour.

Meanwhile, make a tomato sauce by softening 1 onion in olive oil for 5 or 6 minutes. Add 1 garlic clove (grated), a tin of chopped tomatoes, 1 tsp of Stokes Chilli Jam, 3 tbsp of Stokes Tomato Ketchup and 1 tbsp of chopped thyme.

Pour a splash of red wine into the pan and simmer, reducing the liquid for 10 minutes or so.

Cook the gnocchi according to the packet instructions. As soon as they begin to rise in the boiling water use a slotted spoon to lift them into the tomato sauce.

Add the roasted cherry tomatoes and tear several basil leaves into the joyous gnocchi with tomatoes and serve.

September sensations - just add Stokes

More foodie thoughts for the week:






Scottish 'foodie' fortnight - celebrations with a twist here.










Cooking with Stokes 'first three' - back to our tasty roots here.



    






Twittering and sharing more tasty ideas here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Twittering and friendly sharing

What's happening 
on Facebook & Twitter


To everyone who enjoys our weekly Caption Competition - particularly those whose comments are chosen as Prize Winners - we are having a break this week. Normal services will be resumed as soon as possible ... watch this space and / or follow us on Facebook and Twitter.

Whilst we try to create, adapt and share tasty ideas and recipes with you, it doesn't always go quite to plan. If your platter doesn't look quite as it should, give it a Stokes 'taste bomb'. In this situation I prescribe a good dollop of Stokes Brown Sauce !

But when things do go to plan, they look and taste amazing. The Queen of Hearts has been busy with the Stokes Jams and Lemon Curd - look out for the pesky Knave.

Making the most of a fading Summer on the beach at Aldeburgh - fish & chips ... what a Summer it has been.

Now here's an idea for a kitchen snack - crackling sticks dipped in Stokes Bramley Apple Sauce. Yes please.

More foodie thoughts for the week:







Scottish 'foodie' fortnight - celebrations with a twist here.










Cooking with Stokes 'first three' - back to our tasty roots here.





 





Meals in minutes - tasty mid-week suppers here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150