- Cooking

Beef Moos – read all about it

Celebrating the Best of British Beef for British Beef Week. In proud association with ‘Ladies in Beef’, see why British is best and enjoy its tasty sustainability – roast, grilled, chillied. For this and other moos read on.


British Beef - a celebration


Great British Beef Week is a celebration of the qualities of British beef husbandry. ‘Ladies in Beef’ organise the event and care passionately about British beef, its quality, versatility and sustainability.

Read more about the campaign, the excellence of British animal husbandry, and sustainability – HERE.

Roast Beef ClassicA couple of roasting tips from our friends, Ladies in Beef:

Place the meat in the centre of the oven for even cooking. The ideal temperature is 180-190C / Gas Mark 4 to 5. Timing:

  • Rare: 20 minutes per 450g (1lb) + 20 mins
  • Medium: 25 minutes per 450g (1lb) +25 mins
  • Well Done: 30 minutes per 450g (1lb) + 30 mins.

Let the joint rest for 15 to 20 minutes to let the meat fibres relax.

Perhaps the easiest cuts to handle in the kitchen if you don’t have a great deal of experience are topside, silverside and top rump.

All you need for your Sunday Roast – and more:

The Roast ‘Dinner’ Collection – Just £15 (plus p&p).

Chef’s Simple Chilli Con Carne Recipe

More Beefy Tips, Recipes and Moos – HERE.


Treat of the Week


Your Treat of the Week today comes courtesy of our friends at Isle of Wight Tomatoes – cheers guys.

(We use their Sun-dried Tomatoes in a delicious sarnie recipe below.)

Wait a sec...’ we here you say. ‘You told us your toms were ripened in Mediterranean sunshine. Now I know IoW is south, but in the Med, now come on Stokes!!!’

Yes yes yes, you are right.

But we need lots and lots, and lots of them to cram 200g into every 100g of Real Tomato Ketchup to deliver its natural big tomato flavour.There just isn’t enough closer to home.

But, because we love great food, as consumers ourselves, what we enjoy in our kitchens, we are pleased to recommend for your kitchens.

Try the toms grown by IoW Tomatoes, nurtured, cared for and delivered to your door, we have.

Your Treat of the Week

Mackerel & Slow Roast IoW Toms:

You will need:

  • 300g Isle of Wight Cocktail Vine Tomatoes halved
  • 2 Peppered Mackerel Fillets
  • 2 tbsp chopped Slow Roasted tomatoes (whichever flavour is your favourite!)
  • Olive oil
  • Chilli flakes
  • 2 tbsp Stokes Real Mayonnaise
  • 2 tbsp crème fraiche
  • Half a lemon
  • Salt & pepper


  1. Season the halved cocktail vine tomatoes with salt, pepper, a few chilli flakes & a drizzle olive oil.
  2. Roast the halved vine tomatoes for 20 minutes at 190c then allow to cool.
  3. Make a dressing with chopped Slow Roasted tomatoes, mayonnaise, crème fraiche, a squeeze of lemon and salt & pepper.
  4. Top a bowl of salad leaves with flaked, peppered mackerel, the roast tomatoes and the dressing.


Mayo Magic - Product Review


We add the magic… so you can add the ‘real wow‘ that makes your sarnies and seafood platters simply – sensational.
Real Mayonnaise was the first amazing product Rick (founder) decided to perfect, “because other available mayonnaise just didn’t deliver.”

With incredible ingredients, the Family of Flavour grew and grew. “We simply wouldn’t make it if we couldn’t make it – amazing.”Meet our Mayo Family, with tasty tips to make life sensational tooHERE.


Two Sensational Sarnie TipsChicken Schnitzel & Mozzarella Sub, with Sun-Dried Tomato Mayonnaise. With basil leaves on top of the Mozzarella, over the schnitzel, above  the tomato mayo,  it’s a real tricalore of vibrant colour.

The Mayo is our own Real Mayonnaise, and the Sun-Dried Tomato is from our friends Isle of Wight Tomatoes.Salami & Caper Mayo. – So good, so simple, so salami, salad, and our Real Mayonnaise with a generous number of finely chopped caper berries in it – so try one this weekend.


Only Joking


No choking, only joking…


Why did the jalapeno wear a little jacket?    Because he was a little chilli.

Why can’t Conservatives ever make good chilli and BBQs?     Because they have to be Liberal with their spice. Chilli, a Labour of love.

Greg Wallace, describing a Master Chef Contestants rather hot dish:    “Like a deadly assassin, the chilli comes creeping into your palate.”