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Not a day goes by without the wok earning its weight in gold and not for traditional stir fry oriental sizzling. It is perfect for turning leftovers into sensational soups, sides and suppers. Heat anything through in hot oil and butter, with herbs, amazing ketchup, mustard and stock.
If you want to make your own gnocchi, there’s a great recipe my daughter cooked up – HERE. Personally, I buy them readymade and cook to the pack instructions, they literally take 3 minutes in boiling water. Drain and rest them.
In a wok, sauté chopped spring onions, sliced courgettes and mushrooms for a few minutes. Stir in a handful of cherry tomatoes, a sprinkle of dried Italian herbs, a glug of our Brown Sauce and several ‘imperial’ glugs of our thick, delicious Tomato Ketchup (or Bloody Mary Ketchup).
Pop the cooked gnocchi into the wok, stirring to coat it in the juicy contents. When everything is heated through, serve it with a garnish of basil and garlic bread.
[TIP: if this is too dry for you, add 100ml of hot vegetable stock when you add the gnocchi.]
This is a truly healthy dish of steamed or baked fish and sautéed strips of vegetables.
If you can get monkfish it works so well with this, but any firm white fish will do. For the vegetables, we used fine strips of carrot, courgette, spring onions, leek, mushrooms and new season asparagus.
Cook them in the wok in a little rapeseed oil for just 2 or 3 minutes then stir in a glass of white wine and 3 tsp of Stokes Cider & Horseradish Mustard, letting the vegetables now steam in the bubbling wine.
The actual length of time you cook the veg depends on your preferred ‘crunch’ level.
When the fish is ready, plate the vegetables as you would noodles with the fish on top and enjoy.
For the perfect ‘One Wok’ supper:
Soften 1 diced red onion and a sliced leek in a little oil then add 500g of beef mince and 2 grated garlic cloves. As the beef browns add 1 or 2 diced red peppers, 2 tbsp of Stokes Chilli Jam and lots of our Tomato Ketchup.
In a pestle and mortar, grind half and half fennel and caraway seeds, adding 1 heaped tsp to the pan (this is a lovely aromatic combination).
Pour in 800ml of beef stock and a glass of red wine. As this begins to boil, add 250g of uncooked macaroni pasta and simmer for 10 minutes.
Check that your pasta is tender and serve.
Whether a supermarket, farm shop or home delivery – please shop safely. The guidelines are straight forward:
1. Only if you need to;
2. Keep your distance;
3. WASH YOUR HANDS.
Delivered safely to your door – HERE.