- Cooking

How can ‘Healthy’ taste so good:

We all know that fish is good for us and, generally, so easy to prepare – nature’s fast-food. Add to this, the vibrant colours, contrasting bursts of flavour and the varied textures of a salad. Now, top it all with a delicious dressing and you have these bright, simple meals in moments.


Classic Salad Niçoise


First, the dressing – to 100 ml of olive oil add 3 tbsp of Orange & Mango Dressing, a shake of Tomato Ketchup, 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), new potatoes (cooked and cooled) and red onion (sliced).

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

You could give it an Empiric Roman twist using our Creamy Caesar Dressing instead of the fruity dressing above.

Chilli Prawns & Mango


If you like refreshment from your salad, you will love the fresh juicy flavours here.

Using fresh prawns, first soak them in a simple marinade of orange juice, grated fresh ginger and a couple of good shakes of Sweet Chilli Sauce. This makes a sweet marinade with a zingy ginger and chilli kick.

Quickly fry the prawns in a little hot oil, adding the marinade to finish them, then set them aside to cool. Keep the cooking juices to one side to add to the dressing.

Slice mango, red pepper and dice a red onion. Build your salad on green leaves and add the prawns. Into the cooled cooking liquor, whisk 3 or 4 tbsp of fruity Mango & Orange Dressing and drizzle generously over the salad.

Prawn & Grapefruit Salad


This is such a simple salad and oh so tasty.

Cook the fresh prawns first by mixing them in a bowl with a few shakes of smoky warming Chipotle Ketchup before frying them in a little oil until their grey / blue colour becomes a juicy sweet pink.

Let the prawns colour as you peel a Florida Pink Grapefruit, segment it and cut the segments into pieces. Similarly, peel, core and slice an avocado.

For the dressing, mix 5 parts Real Mayonnaise to 1 part Bloody Mary Ketchup and a squeeze of fresh lime. It’s a twist on a Bloody Mary Rose Sauce.

[TIP: Add a warming kick to the sauce by stirring in 2 tbsp of Chilli Jam as you make it.]

Now, assemble the salad – grapefruit, avocado, prawns, dressing and a few fronds of dill to finish.

Butter some brown bread and away you go.

Korean Salmon Salad


This showcases the a rich dark fruit flavour of our NEW Korean BBQ Sauce, created using spices, soya and Mirin wine for an authentic taste.

Make a marinade for the salmon by combining Korean BBQ Sauce with olive oil, orange juice and lime juice. Equal amounts of orange and oil, the juice on one lime and BBQ Sauce added to taste, whisking everything well together.

Set part of this aside for the dressing and give the fish a good soak in the rest. Lift it from the marinade, brush it with a little Korean BBQ Sauce and bake it in a medium oven, covered with a sheet of foil to keep it moist.

Assemble the salad and add Mango & Orange Dressing to the retained marinade to use as a dressing.

Let the salmon rest for 5 minutes before adding it to the salad and dress.

Ordered, Delivered, Enjoyed



Enjoy the Taste of Stokes

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