- Cooking

The Perfect Pulse

Pulses count a one of the five. Adding them to soups, casseroles and meat sauces tops up your essential wellbeing as well as adding texture, flavour and colourful fun at mealtimes.


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A Hearty Soup

 

This is simply a healthy collection of flavour and form.

Squeeze the meat out of the skin of tasty Lincolnshire or Cumberland sausages, break it up and fry it with sliced red onion, celery and grated garlic.

When the meat has started to colour, add 1 tin of chopped tomatoes, the empty tin filled three times with water and 1 chicken stock bouillon to the pan with 1 tsp of thyme leaves or mixed herbs – anything flavoursome. Rinse, drain and add 1 tin of cannellini beans and simmer.

For added flavour, play with the taste by adding Stokes Tomato Ketchup or for smoky heat try our Chipotle Ketchup.

The simple things add so much more.

Lentil Shepherd’s Pie

Fry 1 diced onion, 2 chopped sticks of celery and 2 diced carrots. When the onion softens, add 2 grated garlic cloves, 2 tbsp of Stokes Wholegrain Cider & Horseradish Mustard and 300g of green lentils. Mix everything together, add 1.25L of vegetable stock and simmer for 35 minutes or until the lentils are tender and most of the water has been absorbed or evaporated.

For a creamy finish, stir in half a tub of Philly-style creamed cheese, a dollop of our ‘very grownup’ Brown Sauce and a splash of milk. If it is too dry, more milk or water will help loosen things up.

We made this at home last weekend and for the mash, used up leftover potatoes, parsnip, carrot and ever a few sad looking sprouts. Cooked until soft then mashed with loads of butter and a couple of spoons of our Creamed Horseradish Sauce – wonderful.

Top the lentils with the mash, then into the oven, pre-heated to 190°C / Gas Mark 6, for 30 minutes or until the top browns invitingly.

The Family ‘Mexican’ Wrap

When this all started and the shelves emptied of bread overnight, we switched to wraps and pita bread. They take up so little room in the freezer and defrost in moments.

Fry a chopped onion until it softens then add grated garlic and 1 can of Pinto beans (drained, rinsed and drained). As the beans heat through, mash them with a fork or potato masher, pulping them into the onion and garlic.

Now add a tin of rinsed, drained cannellini beans (or whatever you have) chopped tomatoes (4 or 5), celery, red and green peppers and grated carrot. Stir in 2 or 3 tsp of Stokes Chilli Jam and 2 tbsp of our Burger Relish (it plays like a salsa on the palate). With a cup of water, simmer gently for 10 minutes to thicken the mixture.

While one of you warms the tortillas, get someone to set out a bowl of the chilli beans, salad leaves, chopped coriander, soured cream, quartered limes – anything goes.

Sit, stretch, wrap and enjoy.

Lovely Leftovers

 

We don’t waste a thing.

Last night’s lovely leftovers comprised of a fry up of bacon, onion and some rather sorry looking tomatoes to which we added the remains of a butter bean, tomato and pepper stew with a few glugs of Brown Sauce and Chipotle Ketchup, served alongside the previous day’s rice and cabbage, all topped off with a lovely poached egg.

Not pretty but very very tasty.