Eat the Rainbow

This leek and bacon stuffed mushroom is one of our favourites.

Use a couple of portobello mushrooms each. Cut out the stalks and chop them with leeks, celery and lean bacon.

In a little rapeseed oil, fry the stalks, leek, celery and bacon with a pinch of dried Italian herbs. Stir in 2 or 3 beaten eggs and a splash of milk and immediately lift the pan from the heat.

Put a drop of our truly grownup Brown Sauce into each mushroom before stuffing them with the leeky scramble. Grate mature Cheddar cheese over the top then into the oven, pre-heated to 200 C / Gas Mark 6, for 15 to 20 minutes.

[TIP: if you like a little chilli heat, use our Chilli Jam instead of (or as well as) the Brown Sauce.]

Take the skin off a salmon steak each, brush them with our Bloody Mary or Chilli Ketchup (if you like more of a bite) and sprinkle with sesame seeds.

Put the fish under medium hot grill for 6 or 7 minutes.

In the meantime, plunge Brussel sprouts, sliced leeks and peas into boiling water until they cook to your preferred degree of crunch (or otherwise).

For the mustard sauce, mix half and half Real Mayonnaise with low fat yogurt and add our Cider & Horseradish Mustard to taste.

Build your plate with the greens, the salmon and a drizzle the sauce over the top.

For breakfast, lunch or simple supper – this is so good.

Too good to name.

For the avocado: use a fork to mash a couple of ripe avocados. Squeeze fresh lemon into the bowl with a twist of pepper and 2 or 3 tbsp of Real Mayonnaise.

For the scramble: beat free-range eggs with a drop of milk per egg. Add 1 tsp (or 2) of our wonderful Dijon Mustard, sliced spring onion, beat and scramble.

Now, simply spread the avocado onto toast, load the eggs, dust with a little Cayenne pepper and enjoy.

Enjoy the Taste of Stokes

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