Dip, fill, dollop – Stokes, Sauces for Food Lovers, offers so many quirky ways to add depth, dimension and taste to all manner of finger food.
Stokes Devils on Horseback
Resident Chef, Andy, has created a number of festive recipes including this – HERE. His recipe uses sweet and succulent Medjool dates. They have a moreish natural sweetness that goes perfectly well with creamy blue Stilton and the relative tartness of our Fig Relish.
Cranberry & Brie Pastry Star:

Time to test your imagination and pastry skills. Pop a brie in the middle of a baking sheet. Cover with a pastry roll. Cut and twist the ‘stars’ with a dollop of Cranberry Sauce in each. Brush with yolk and bake.
What a wonderful centrepiece!
All you need is Stokes in the cupboard, and a little inspiration:
Gruyère & Smoked Salmon Tartlets:
Again, Andy’s recipe for these tartlets can be followed – HERE.

Finish these with the punchy fruit of our Cranberry Sauce for a well-balanced offering your guests will adore.
SEE THIS AND OTHER FESTIVE RECIPES HERE.
Bold flavours combine with exquisite textures to tantalise guest taste buds – Yum.
Win smiles with these Mini Beef Yorkshire Puddings with Creamed Horseradish Sauce:

Ours is gentle, deliciously smooth Creamed Horseradish Sauce using English horseradish and fresh cream, that lets you enjoy its full flavour without bringing tears to your eyes – or upstaging your tender, sweet, roast beef.
That’s all for now. There’ll be more next week.
Enjoy!