The Gift of Great Taste - tasty, practical, fun Happy Stokes Day

Great Taste, Great Gift

I don't turn up with a bunch of flowers anymore. Nor a bottle of wine that I know I like though they, sadly, might not.

I show respect to my host with great taste - a jar of Stokes Chilli Jam, Tomato Ketchup, Brown Sauce, Stokes Real Mayonnaise perhaps.

What's not to like about a scrummy, practical, enjoyable gift like that.

This jar of Stokes Coronation Sauce is a real 'door opener'. To the base of our award-winning mayonnaise, we add curry powder, turmeric, sultanas and apricots to create this creamy, fruity, spicy jar of joy.

For a classic Coronation Chicken - just add cooked chicken. For something a little different, stir in a couple of spoonfuls of creamed cheese and flake a poached salmon steak into the sauce.


The Gift of Taste

 'Taste of Luxury' & 'Selection for Cheese'
Gift Tubes

Buy now - here

The 'Taste of Luxury' Gift Tube contains three unique preserves, each crafted especially for this gift collection. And the ‘Selection for Cheese’ Gift Tube contains three of Stokes cheese-friendly favourites.


The 'Taste of Luxury' Gift Tube

The Blackcurrant Extra Jam with Claret is intensely fruity, sweet with sour berry notes and textures. Spread it on toasted crumpets with oodles of butter. 1 x 250g jar per tube.

Stokes Spiced Winter Chutney gives us every essence of Christmas fruit spices in a jar. It adds jingles to sausages and bells to cold beef. 1 x 240g jar per tube.

The Orange Cranberry & Cinnamon Conserve has a uniquely sweet intensity of consistency, aromatics and taste. Glaze the best bread and butter - ever. 1 x 250g jar per tube.

 

Buy now - here

The ‘Selection for Cheese’ Gift Tube



Fig Relish (1 x 250g jar) has an abundance of sweet, juicy figs - it's fabulous with smoked cheese melted on toasted baguette slices.

Chilli Jam (1 x 250g jar) is a deliciously sticky jam bursting with sweet chilli peppers, red peppers and red chilli heat. It's particularly good with mature Cheddar or a soft brie.

Last but by no means least, our Red Onion Marmalade (1 x 265g jar) is lusciously thick with caramelised red onions in sticky black treacle and a sharp balsamic finish.

It's amazing with just about anything - try it with grilled cheese on toast.





Where do you buy your Stokes 

Sainsbury's is the latest to stock our Real Mayonnaise, as well as Waitrose, Ocado, The Co-op East of England and Booths in the north who all stock a range of the most popular sauces.

If you prefer shopping at a more leisurely pace and enjoy browsing as much as buying, perhaps you use a smaller, independent retailer.  

Independent retailers such as Farm Shops, Delicatessens, Butchers, Garden Centres etc, often stock a wider variety of Stokes products because they sit so well alongside the quality and dependability of their other fine products. 

Click to Gift

Of course, you can put your feet up and 
make your purchases on line from our shop - here.

The 'Food Lovers' Collection

If you are not sure what to buy but want to gift a delicious range of our most popular products, try this - The Food Lovers Collection.

To order this collection of great taste, just click here

Stokes Strawberry Extra Jam - is a rich and fruity soft set jam, crammed with strawberries (50% fruit) giving it its full flavour and lush colour. Made to our fruity twist on a classic English recipe.

Stokes Bloody Mary Ketchup. This award-winning beauty has all the thick, lush tomatoes of our Tomato Ketchup with the additional excitement of vodka, Worcestershire sauce and Bloody Mary spices. It's perfect for a 'morning after' bacon sandwich.

Stokes Sweet Chilli Sauce - is made with red chillies and red peppers overflowing with the vitality of the orient. With its sweet, clean taste this sauce is deliciously versatile - use as a dip, a glaze, a marinade or the centrepiece to one of your great stir fries.

Stokes Brown Sauce - is guaranteed to change your opinion of Brown Sauce. This sweet and spicy sauce is rich with date puree, black treacle and our own unique blend of heart warming spices.

Stokes Cider & Horseradish Mustard. We make this with cider vinegar, beautiful British dry cider, horseradish from Essex and a blend of yellow and black mustard seeds that pop deliciously in your mouth - this mustard has everything. 

You can order your tasty treats - here

Stokes Red Onion Marmalade - is lusciously thick with caramelised red onions in sticky black treacle and a sharp balsamic finish. It's amazing with just about anything - try it with grilled cheese on toast.

Stokes Chilli Jam - is a deliciously sticky jam, bursting with sweet chilli peppers, red peppers and red chilli heat. It's particularly good with mature Cheddar or a soft brie.

Stokes Real Mayonnaise is really very special. We use only whole eggs from British free range Welfare Assured hens into which we drizzle very fine British rapeseed oil to create the product's core. Then, to make our real mayonnaise stand out from the rest, we add extra virgin Koroneiki olive oil from Crete.

Stokes Tomato Ketchup is packed with plump, sweet tomatoes that have ripened on the slopes in southern Italy. We gently simmer 200g of them for every 100g of thick, juicy ketchup.

Share the delicious taste of Stokes

... the perfect gift

More foodie thoughts for the week:






Celebrating the Great British Banger in UK Sausage Week  here.










Halloween - get more from your pumpkins this year here.






 




Social sharing on Facebook & Twitter here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

 

Socially sharing on Facebook & Twitter

What's happening 
on Facebook & Twitter


I usually become something of an ostrich when we get closer to December. With my head buried firmly in the sand I forget just how close we are getting so - thank you @StokesSauces for this great gift idea. Find out a lot more about it here, or click on the image.

Thank you for this reminder about one of last week's articles, the very popular Barcelona Tapas. We'll have  more Stokes on Tour recipes and tasty ideas for you very soon.

This looks cosy amongst the Autumn leaves, but remember, Stokes sauces, ketchup, mayonnaise and relishes don't grow on trees. You'll find everything you need right here.

More foodie thoughts for the week:







Celebrating the Great British Banger in UK Sausage Week  here.









 Halloween - get more from your pumpkins this year here.













Great gift ideas from Stokes - the gift of great taste here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

 

Perfect Partners - Pairing Stokes for Perfect Taste

Mix 'n' Match

Stokes sauces, ketchups, mayonnaise, chutneys, relishes, condiments and jams are all created to be absolutely amazing, from the moment you twist the lid off these iconic bottles and jars.

To deliver our mantra of  'Quality, Taste & Responsibility' we go to extraordinary lengths to source the finest ingredients for our unique home grown recipes. Our goal is to create joy and smiles with every dip, dollop, spoon or drizzle.

We only do delicious and alone each sauce or ketchup delivers just that.

Combined, deliciousness is multiplied.



Perfect Pairings

Stokes Real Mayonnaise

At the heart of our taste portfolio we have Stokes Real Mayonnaise. Made with eggs from British free range hens, British rapeseed oil and additional extra virgin olive oil from the Koroneiki olive groves of Crete. All this, to give it its exceptional taste and velvet smooth texture.

Put a few spoonfuls of Stokes Real Mayonnaise in a bowl and - just add: 

• Add Stokes Dijon Mustard to make simple cocktail sausages sing.
• Add Bloody Mary Ketchup to dress prawns in Bloody Mary Rose Sauce.
• Add Creamed Horseradish for velvety warmth in a crudités dip. 
• Add Sweet Chilli Sauce to dip mini meatballs and falafels.
• Add Mustard & Dill Sauce to love goujons of cod.
• Add crème fraîche, Coronation Sauce and chopped tarragon for pure 'wow'. 
• Add Chipotle Ketchup for a Chipotle Aioli sauce.
• Add Curry Ketchup, a little Dijon Mustard and lemon juice for a delicious remoulade.
• Add thin slices of crisp streaky bacon and chopped spring onions for 'baconaise'.

Stokes Red Onion Marmalade

We add deliciously sweet sticky black treacle and balsamic vinegar of Modena to balance the sweet marmalade qualities with a slightly sharper finish.

Onions, vinegar and cane molasses are simmered for about two hours to caramelise and deepen this sweet contemporary twist on a classic onion marmalade.

Add a couple of spoonfuls to your onions whilst frying them to help with your own caramelisation, then add flour for a roux. With a rich beef stock, your sausages will adore the onion gravy this creates.

Try layering it onto toast, topped with grated Cheddar cheese and grilled for cheese toasties like no other.

Stokes Beetroot Relish

One of our quiet heroes, our Beetroot Relish is so 'beetrooty' you can eat it straight from the jar without the cringing, eye-watering vinegar attack that sometimes comes with such preserves.

We use an abundance of beetroot juliennes for texture, unpeeled for that deep earthy flavour unique to this wonderful root. This is cooked slowly in a syrupy red wine sauce.

Add it to a tomato, chilli and lime salsa for a earthy twist. Enjoy it with a strong Stilton cheese to balance the tangy punch of its ageing process.

Mix it with our Creamed Horseradish Sauce as a pairing with grilled fillets of Mackerel. Or spoon it into a gravy with a dash of Stokes Brown Sauce, turning ordinary into fabulous with the stir of a spoon.

 Stokes Creamed Horseradish Sauce

A lovely chap called Robbie mixes half wild and half cultivated Essex horseradish, washed and shredded for the deeply rewarding warmth of our Creamed Horseradish Sauce.

It has all the taste of great horseradish and, by adding cream, it complements rather that conflicts with your roast beef lunch.

Mix it with sour cream to create a tasty filling for a jacket potato.

Spoon it into buttery mashed potatoes, perhaps served with those happy sausages we mentioned earlier.

Make Autumn Awesome - just add Stokes

More foodie thoughts for the week:







 Barcelona Tapas - from Las Ramblas to your home right here.












National Curry Week - hold the take away. Make your own here.










Family Favourites - share your favourite sharing plates here.

If good food makes you happy

...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

 

Barcelona Tapas - Stokes on tour & Tapas at home

Bustling Barcelona

Barcelona is the showcase of Catalan culture. Wherever you are in the city, there's always something fascinating to see just around the corner - and there are many many corners.

Whether you plan it or just stumble upon it as you wander the streets, boulevards and squares, you will enjoy the jewels of home-grown Catalan architecture, modernism and contemporary architecture, restaurants, bars and markets - a real treat for the senses.

Ease your way down Las Ramblas (but don't eat there, save that treat for several street off the main tourist drag) and the first real sense of 'food' is on your right in the Marcado de Boqueria.

Colour, noise, smell and taste echo throughout this indoor market. Try a tapas or two at El Quim de la Boqueria. They do a fantastic seafood platter too.

Today we are going to bring some of the flavours of Catalan tapas back home to your kitchen and give them a little lift from Stokes.


Share your favourite 'small plate' dish

Do you have a favourite tapas or sharing plate? Something close to your heart, a memory of a foreign journey or just a family favourite at home? Tell us your Family Favourite tapas-style sharer, a secret from your kitchen to ours, and we’ll send something tasty to the idea we most want to try ourselves. 

Share your kitchen secrets on Facebook or Twitter.

From Gaudi to simple Gourmet

Albondigas / Meatballs

There are three elements to this tapas dish: the juicy meatballs combining pork and beef; the rich spicy tomato sauce; and the broad smiles as you remember your recent weekend break over drinks with friends.

You'll need:

• 500 g of mixed beef and pork mince
• 75 g of breadcrumbs
• 1 egg
• 2 cloves of garlic, grated
• A good bunch of parsley, chopped
• 2 tbsp of Stokes Chipotle Ketchup (for smoky chipotle chillis)
• 1 tbsp of Stokes Brown Sauce (for a sweeter softening from the dates)
• 1 tbsp of Stokes Chilli Jam (for red chilli heat)
• 1 tbsp of smoked paprika
• 1 tin of chopped tomatoes
• 1 glass of red wine

Here's how:

For the meatballs combine the meat, breadcrumbs, egg, garlic and most of the parsley in a bowl and season.

Mould the combination into golfball-sized balls and brown them on all sides before setting aside.

Use the red wine to deglaze the pan then add the tomatoes, ketchup, brown sauce and chilli jam.

Reduce the sauce for 5 minutes then add the meatballs and all their residual juices.

Cover the pan and cook gently for about 20 minutes.

Delicioso.

Patatas Bravas / Potatoes with a spicy sauce and aioli

The 'bravas' is the spicy salsa that lifts the potatoes. The lovely aioli rounds the whole thing off.

Here's how:

Peel and cube about 1 kg of potatoes, something like Maris Piper that will be crispy on the outside and fluffy inside.

Dry the cubes in a tea towel, dust them lightly with a mixture of flour and paprika, then spread them on a baking sheet, season and drizzle with oil. Then, into a medium high oven for 30 to 40 minutes until crisp and golden.

For the salsa bravas: Soften 1 diced onion with 2 cloves of grated garlic in a pan. Add 1 tin of chopped tomatoes, 1 tbsp of smoked paprika, 2 tbsp of Stokes Chilli Jam, 2 tbsp of Stokes Burger Relish (this balances the chilli and adds depth to the salsa) and simmer gently for 20 minutes. If you prefer it smooth, blitz it with a hand blender.

For the aioli, use as much Stokes Garlic Mayonnaise as you wish - its creamy mayonnaise and garlic infusion is a beautiful, gentle aioli in a jar.

Serve the potatoes with cocktail stick as the sauces for dipping.

Champignones al Ajillo 
/ Garlic Mushrooms

Here's how:

Very simply, cook 1 large banana shallot (diced) in olive oil and add 3 cloves of garlic (grated) until the onion has softened and becomes translucent.

Halve or quarter about 10 chestnut mushrooms (you need to have large pieces rather than small slices). Add these to the garlic and onion with 2 tsp of Stokes Chilli Jam.

Don't overcook the mushrooms, 2 or 3 minutes will be ample.

Before serving, stir through 3 tbsp of Stokes Garlic Mayonnaise for a creamy aioli to coat the juicy mushrooms.

Make Autumn Awesome - just add Stokes

More foodie thoughts for the week:







Perfect Pairing - enjoy these tasty partnerships  here.











National Curry Week - hold the take away. Make your own here.












Family Favourites - share your favourite sharing plates here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

National Curry Week - three simple, tasty Indian Curries

National Curry Week

The word 'curry' was invented by British colonialists in the 18th century. Most likely a take on the Indian word 'kari', meaning sauce or gravy.

Within the broad range of dishes gathered below the umbrella term - curry - there's usually something for everyone. Meat, fish, vegetables; mild, warm, hot and 'daft'.

If you like your curries, but need an excuse to have one, National Curry Week runs from 22nd to 28th October and should be all the excuse you need.

Takeaway, delivered, dining out or cooking in? There is another avenue that works. Most supermarkets have ready meals offering 'authentic Indian flavours'. A lot of them are pretty good on their own - but - can be made even better in moments:

The next time you buy one, tip it into a pan, add natural yogurt, garam masala and Stokes Curry Ketchup (or Stokes Tomato Ketchup and 1 tbsp of Curry Powder). Let this simmer for no more than 20 minutes. This gives you more, thicker gravy, enhances the taste, and softens the meat.


Cobra & papadums ready - let's cook

Lamb Rogan Josh

You'll need:

• 1 bunch coriander, leaves chopped and stalks reserved
• 1 tbsp of Stokes Chilli Jam
• 3 tbsp of Stokes Curry Ketchup
• 2 tsp coriander seeds, ground
• 2 tsp cumin seeds, ground
• 2 tbsp of garam masala
• 5 cardamom pods, seeds only, ground
• 2 onions, chopped
• 600g lamb steak, cut into large chunks
• 3 cloves of garlic, grated
• 1 tbsp of grated ginger 
• 4 tomatoes, quartered
• 100g natural yogurt

Here's how:

Blend the coriander stalks, chilli jam, spices and ketchup to a paste. Fry the onions until soft, then add the garlic ginger, cardamom and lamb.

Cook the lamb, turning frequently for 5 minutes to brown the outside. Now stir in the wet spice paste, cooking it through for a further 5 minutes.

Pour 400 ml of water into the pan, stir, cover and simmer for 45 minutes on a low heat.

Add the yogurt, tomatoes and coriander leaves, stir and cook for 10 minutes. Turn the heat off and let it rest.

The longer you leave it, the better it is. 

Salmon Curry

Here's how:

Make a curry paste as above but adding the juice of 1 lime (if you don't have Stokes Curry Ketchup, add curry powder to Stokes Tomato Ketchup to taste).

Thoroughly coat 1 skinless salmon per person with the paste and let it marinate for an hour.

For a simple Turmeric Rice follow the rule of twice the water to rice. In this case 600 ml of chicken stock to 300 g of Basmati rice. First fry 1 diced onion with 1 grated garlic clove, 1 tsp of ground cumin and 1 tsp of turmeric.

Now add the rice, stirring for 2 or 3 minutes to absorb the flavours. Add the stock, bring it to the boil, then cover and turn the heat off. Don't touch it or lift the lid for 20 minutes.

Lift the lid and fluff the rice up with a fork, season and reserve. Put the salmon steaks on an oiled baking sheet then into a very hot oven for 6 minutes, turning once half way. You are looking for a scorched outside and very moist, just-cooked flaky inside.

Serve it on the turmeric rice with a cucumber raita. Simply slice cucumber into plain yogurt with a teaspoon of Stokes Mint Sauce. This is a light curry with bags of flavour.

Bhuna Chicken

You'll need:

• 3 skinless chicken breast fillets, cubed
• 3 onions, diced
• 3 cloves garlic, grated
• 1 tbsp of grated ginger
• 3 tomatoes, diced
• 1/2 teaspoon ground turmeric
• 1 tbsp of Stokes Chilli Jam
• 3 tbsp of Stokes Curry Ketchup
• 1 tbsp of Stokes Classic English Mustard
• 1 tbsp of medium curry powder
• 1 tsp of coriander, ground
• 1 tsp cumin, ground
• 1 lime, juice only 
• 1 tbsp of garam masala 
• a bunch or coriander leaves, chopped

Here's how:

Cook the chicken pieces (a few at a time) to brown them all over, then set aside.

In the same pan, cook the onion, garlic and ginger for several minutes until the onion has softened. Add all the spices, chilli jam, mustard and ketchup cooking for 5 minutes before adding the tomatoes, covering and reducing the heat for 5 minutes more.

Put the chicken and juices back in the pan with the garam masala and lime juice, stirring everything well together.

If you feel it needs a little water to increase the gravy, do so now. Bring the heat up and simmer for 15 to 20 minutes. Add the coriander, cover and set the curry aside for the flavours to get to know each other.

Make Autumn Awesome - just add Stokes

More foodie thoughts for the week:







Perfect Pairing - enjoy these tasty partnerships  here.










Barcelona Tapas - from Las Ramblas to your home right here.












Family Favourites - share your favourite sharing plates here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

Social Sharing - from your kitchen to ours

Family Flavourites 

Share your favourite Tapas & 'small plate' dish

Do you have a favourite tapas or sharing plate?

What's close to your heart, a memory of a foreign journey or just a family favourite at home? Tell us your Family Flavourite tapas-style sharer, a secret from your kitchen to ours, and we’ll send something tasty to the idea we most want to try ourselves. 

Share your kitchen secrets on Facebook or Twitter.

Click on the picture to share your Family Flavourites

What's happening 
on Facebook & Twitter


The perfect picture of Autumn. A beautiful day and a beautiful collection from @Stokessauces. Very tasty.

 

Now there's a question from Mrs @Stokessauces. Personally, I have trouble eating chips without Stokes Tomato Ketchup and having discovered Stokes Tartare Sauce, fish won't let me eat it without a good spoonful or two.

It's all about taste. This might look like an ordinary Mac but ... it's a cheese and crab Mac, one of the Fish Friday collection we published recently. Get the recipe here. Try it, enjoy it.

More foodie thoughts for the week:







Perfect Pairing - enjoy these tasty partnerships  here.










 Barcelona Tapas - from Las Ramblas to your home right here.












National Curry Week - hold the take away. Make your own here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150

 

RNLI Fish Supper - so bravely enabling Fish Friday

Hats off to the RNLI

Photo by Nigel Millard-Huck

If it wasn't for the RNLI, our fishermen might think twice about taking to the seas to catch our Fish Friday suppers.

Their crews are volunteers who drop whatever they are doing at a moment's notice to answer a cry for help on the water.

The boats, clothing, equipment, training - everything is bought with public donations. The bravery - well that has no price.

Last year alone, RNLI crews helped over 24,000 people in trouble at sea, often in perilous waters.

RNLI Fish Supper is running now until 21st October. They invite you to host a Fish Supper, raise a glass to the RNLI and donate a few bob via their website - here.

We have three simple fish supper ideas to help you on your way.



A toast to the RNLI

Tray Baked Cod

This really is so simple.

Here's how:

First we are going to prepare and cook our tray baked vegetables. Cut equal sized pieces of squash, carrot, potatoes, apple (cored and peeled), red onion wedges, a few cherry tomatoes and chunky slices of fennel.

In a large bowl, mix 50 ml of olive oil (or British rapeseed oil) with 2 tbsp of Stokes Cider & Horseradish Mustard with 1 or 2 tsp of Stokes Chilli Jam (more if you like more heat) and a few sprigs of thyme.

Put all the vegetables and into the bowl with a handful of pitted olives and mix to cover well with the oil, mustard and chilli infusion. Spread everything on a roasting tray and roast in an oven, pre-heated to 180°C/Gas mark 5 for 30 minutes.

Take the tray out of the oven and place a thick piece of cod loin each on top of the vegetables. Turn the oven up high, season the fish and return it to the oven for 5 of 6 minutes until the fish is only just cooked. It will cook on on the table while you pour a glass of crisp white wine.

Chilli Prawn Spaghetti

A beautiful bowl of prawns in a zingy chilli & citrus sauce. Make lots, you'll want more.

Here's how:

Use about 400g of cooked prawns in their shells. Peel off the legs and body shell leaving the tail shell (there's no culinary advantage, it just looks nice).

For the sauce, finely chop a shallot and fry it in olive oil with 2 cloves of garlic (grated), 1 tbsp of crushed fennel seeds and thin slices of orange and lime peel (1 tbsp of orange and 1/2 tbsp of lime).

Add a tin of chopped tomatoes and half a dozen sweet cherry tomatoes (halved). Now add 2 tbsp of Stokes Tomato Ketchup and 1 tbsp of Stokes Chilli Jam (add more chilli jam until you have the heat you prefer).

Add the prawns and simmer gently while you cook the pasta as directed on the packet. Drain the pasta, tip it into the prawns, tomatoes, citrus and chilli, combine well and serve.

Fish Pie Plus

You'll need:

• Mashed potato for the topping
• 250 g of cod
• 250 g of haddock
• 250 g of smoked haddock
• 250 g of frozen prawns
• 6 cherry tomatoes, skinned
• 1 onion, diced
• 2 carrots, sliced
• 2 celery sticks, sliced
• 1 lemon, juice only
• 125 ml of white wine
• 2 tbsp of Stokes Classic English Mustard
• 250 ml of milk
• 50 g of flour
• Cheddar cheese for the sauce and topping

Here's how:

Pre-heat the oven to 200°C/Gas mark 7.

In a pan of boiling water, cook the carrot and celery for 6 or 7 minutes to soften them, then drain them and stop them cooking with cold water.

Now we are going to make the cheese sauce. Gently fry the onion in butter for 7 minutes then add the par-cooked carrots and celery for another 5 minutes or so.

Off the heat, stir in the flour to make a roux. Add the mustard and white wine then gradually add the milk and 75g of grated cheese until you have the right, creamy sauce consistency.

Cut the fish into larger than mouth size chunks (whatever you do it's going to break up but this should hold it together enough to make it a pie not a soup). Combine the fish and prawns in a large bowl, add the lemon juice, season well and add the the cheese sauce, vegetables and the tomatoes.

Spoon the mixture into a deep baking dish, top with the mash and grate extra cheese onto the top. Into the oven with it now for 35 minutes until you see the sauce bubbling through the edge of the mash and the cheese browns on top. 

Check your central heating, 

it's Awesome Autumn

More foodie thoughts for the week:








Deliciously Autumn - more seasonal recipes for you here.












British Egg Week - no puns, just very tasty recipes here.












How do you like yours - share your eggy secrets with us here.

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

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150