Bangers & BBQ Beans
Turn Bangers ‘n’ Beans into something really special.
While your sausages bake in the oven with vine cherry tomatoes, slice and fry a red onion until it is soft, then add your favourite baked beans, rinsed kidney, cannellini or mixed beans and 100 ml of beef stock.
Now add a good squirt of Stokes Original BBQ Sauce and an even noisier squirt of our Tomato Ketchup (or our 30% Reduced Sugar Ketchup) to enhance the smoky tomato flavours, simmer and serve with the sausages.
Make lots because dad will want some too.
Pretty Tasty Pasta
Sometimes the usual pasta sauces aren’t exciting enough to inspire happy eating. This is as vibrant as it is tasty.
Bake a sweet potato then cut out and dice the healthy contents. Cook some broccoli florets and fresh corn kernels. Chop some lovely sweet ham and tomatoes.
Now mix all of these in a bowl with a good drizzle of fruity Stokes Mango & Orange Dressing.
Cook curly Fusilli pasta to the pack’s instructions then, once drained, stir in a couple of good spoons of our Real Mayonnaise for a creamy finish, before combining the pasta and fruity vegetables together.
Chicken Salad Wrap
For moist, juicy chicken, use chicken breast joints on the bone.
Make a trivet of criss-crossed celery and fennel in a roasting tray, add water to a level just below the celery trivet, rub the chicken breasts with a coat of Stokes Lemon Mayonnaise and roast until the juices run clear.
The celery-infused steam keeps the lemony chicken moist.
Spread each tortilla wrap with our Real Mayonnaise, assemble the salad, chicken and grated Red Leicester cheese, roll and enjoy.
Sausage & Cheese Frittata
Using a big meaty sausage each, pop them in an ovenproof pan with slices of sweet red pepper and part bake in a medium oven for 15 minutes.
Meanwhile, in a bowl, beat 8 eggs and mix in 4 or 5 chopped spring onions and about 100g of grated Cheddar cheese.
Carefully lift the pan out of the oven, turn the sausages over and spread each with a combination of Stokes Classic English Mustard and our Chipotle Ketchup. The combination adds a sharp, smoky tang, balancing well with the cheesy egg mixture you now pour into the pan.
Back into the oven now for 15 minutes until the eggs firm up and the sausages finish cooking, then serve with a sprinkling of more cheese, chopped spring onions and parsley.
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