Best of British

Field to Fork

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.When asked about the importance of ‘sustainability’ and Great British Beef Week (GBBW), Jilly Greed (left) – co-founder of Ladies in Beef – said:

“British beef production boasts a carbon footprint of just less than half the global average and reflects the hugely important and positive work our farmers are putting in day-by-day.  It’s vital that we keep bringing attention to the ways our producers are respecting the land, whilst also producing the foods we enjoy eating.”To the same question, Adam Henson – British Farmer, TV Presenter and Patron of ‘Ladies in Beef’ – said:

“Our beef farmers up and down the country continue to work to feed the nation with delicious, locally reared British beef. Beef farmers take sustainability seriously and aim to become carbon neutral by 2040.”

A couple of roasting tips from our friends at 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.

On the side:Our Classic English Mustard – A smooth and strong mustard but without the ‘burn’. If you like mustard, we think (actually, we know) you’ll love this!

Mustard is well-known for its culinary importance as a piquant ingredient, warming and spicing all manner of food. And, dolloped on the side of the plate, it’s the condiment that complements.

Try stirring a little into your gravy too.Creamed Horseradish Sauce– A gentle deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won’t bring tears to your eyes. A tasty and truly elegant alternative. Made with horseradish root and single cream.

You’ll find all of our condiments on the shelves – HERE.

All you need for your Sunday Roast – and more:

The Roast ‘Dinner’ Collection – Just £15 (+P&P)

Steak NightSizzling Sirloin w. Wholegrain Mustard Sauce.

Sirloin – STOKES’ TIPS:

1. Let the meat come to room temperature for at least a couple of hours – out of its plastic wrapping.
2. Season the meat as the pan heats.
3. With a pair of tongs, hold the steak, fat edge down to render the fat, so you actually cook the meat in its own fat.
4. Cook to your liking, then rest for at least as long as the cooking time.
5. While resting, deglaze the pan with red wine; add butter and a little cream; then stir in our Cider & Horseradish Mustard for the magic that is your sauce.

Chilli Tacos

Simple tacos, fresh salad, grated cheese and, a really good chilli:

Three tasty tips for a great British Beef Chilli:

1. Instead of just minced meat, combine half and half minced beef and roughly diced rump steak. The combination of mince and small pieces of steak is a great combination of texture and taste.
2. Grate two or three cubes of high cocoa content dark chocolate into the bubbling chilli. It adds an incredible depth to the flavour as well as giving the finished product a lovely sheen.
3. Now, bump the flavour up further still with a few shakes of our Hot & Spicy BBQ Sauce. Or, if you already have fire in your chilli, try our Sweet & Sticky BBQ Sauce to balance it.

You’ll find all of our delicious BBQ Sauces and their tasting notes – HERE.Crispy Chilli Beef

This is a new recipe from one of our team of supporting Chefs, creating a spicy Oriental-inspired dish in just 25 minutes.

Served with rice or noodles – you’ll find the recipe – HERE.

What makes a Great Burger?

Usually associated with high street fast food, the ‘burger’ has developed into a balanced, quality meal of fine ingredients served in a bun.

“Burgers are a blank canvas for endless flavour possibilities”
Jamie Oliver.

Jamie really sums the burger up so well. It can be anything, any combinations that play an intriguing dance across your taste buds.When it comes to building the classic burger, there are just a few simple steps. First, the bun – choose your favourite … a soft roll, crunchy ciabatta, or perhaps a sweeter brioche.The garnish can be absolutely anything that tickles the taste buds … sliced tomato, beetroot, iceberg lettuce, rocket, watercress, slices of fiery red onion, gherkins, bacon (never really understand this), an egg, cheese … even crunchy nachos (and Red Onion Marmalade) for (flavour) and texture:Now the patty. Shop-bought (make sure it is British beef) or 500g of fine ground beef bound with an egg.

Finally: Burgers Made Better with Stokes. Where do we start?

• As well as BBQ Sauces to suit all palates;
• we have a Collection of Ketchups to make your hot dogs sit up to be served;
• a marvellous Mayonnaise Family to make salads and side dishes sing for your supper;
• and our the amazing flavours of our Condiments Corner, will make your burgers smile;

• or, back to the classics with our Relishes & Chutney, like the salsa-style Burger Relish, pictured here.