Fish & Chips & More

We usually buy mussels in a sac, one will do for a delicious starter, two for a sharing main.

Make a tomato-based sauce with 2 tins of chopped tomatoes, 175 ml of white wine, 2 cloves of grated garlic and a handful of chopped parsley. Let this simmer on a gentle heat.

Now for the flavour:

To enhance the tomato, add our lusciously thick Tomato Ketchup to taste; for deep tomato with gentle curry flavours add Curry Ketchup; for a smoky chilli warmth add Chipotle Ketchup.

Simmer for 5 minutes then add the mussels, cover and cook for 5 to 7 minutes. Stir the contents very gently then spoon the mussels and sauce into a serving dish, discarding any that haven’t opened.

A good chunk of bread is essential to soak up all that amazing sauce.

Take a nice fillet of salmon each and brush them on both sides with Stokes Original BBQ Sauce.

Pre-heat a medium grill and, unusually, put the fillets skin side down on the grill rack. Put this under the grill for just 1 minute then turn the fillets skin side up and pop them back under the grill for 4 to 6 minutes.

Make the dressing by halving cherry tomatoes and mixing them in a bowl with 1 finely chopped shallots, chopped spring onions, 2 tbsp of chopped parsley, 2 tbsp of chopped capers, a drizzle of olive oil and 1 or 2 tbsp of our Sweet Chilli Sauce.

Dress the salmon and serve it with a few new potatoes – quick, simple, delicious.

This French classic is as colourful as it is delicious.

First, the dressing – to 100 ml of olive oil add 3 tbsp of Orange & Mango Dressing, 1 tbsp of our wholegrain Cider & Horseradish Mustard, 2 grated cloves of garlic, the juice of half a lemon; seasoned and whisked.

[TIP: We sometimes add a drop of orange juice to sweeten it if it’s a little tart. More olive oil helps too.]

Now assemble either fresh tuna steaks, grilled, cubed and cooled. Or tuna tinned in spring water, drained and broken over green salad, sliced tomatoes, French beans (cooked and cooled), hard boiled eggs (quartered) and red onion (sliced).

To give it the authenticity of a street café on the Promenade des Anglais in Nice, add fillets of anchovy and olives, then dress – deliciously.

Monkfish is popular across the globe and in this culinary corner of south west France its firm white flesh enjoys the flavours of our rich tomato sauce.

Fry 2 red peppers, 1 green pepper, 1 onion, 2 tsp of chopped thyme and 2 cloves of grated garlic together for 7 or 8 minutes until they begin to soften.

Add a tin of chopped tomatoes, a few transforming shakes of Bloody Mary Ketchup and 250 ml of vegetable stock. Let this simmer for 15 minutes to combine the flavours and reduce the liquid.

Cut 700 g of Monkfish into 6 cm mini steaks, dust them in a little flour and fry them in hot olive oil for just 2 minutes each side.

Put the fish in the simmering sauce, cover and cook for a further 10 or 15 minutes. Served in bowls as a soup with a baguette or ciabatta, it makes a delicious supper.

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