Meaty Morsels

The Lamb Shanks revival is well under way. Once on every recipe menu and firm favourite of domestic cooks, butchers have put it back on their slabs. 

The lamb shank is taken from the bottom section of the back legs and is a cheaper cut that is still full of flavour.

Cooked slowly in a local ale, this cut takes on a melting, almost gelatinous tenderness from the bone, letting the meat almost literally fall off.

Brown the shanks in a deep casserole with chopped onion, carrots and celery. Add a bottle of dark ale, and top off with chicken of beef stock. Add depth of flavour with our Sweet Mint Sauce and rich tomatoey Real Tomato Ketchup (a couple of spoons and shakes of each).

Cover and simmer for 3 hours, checking to make sure the pan doesn’t dry and the contents doesn’t stick.

When the meat is falling off the bone and the rich sauce thickens up – you’ve made it … literally.To the Mediterranean coastline of North Africa – Tunisia or Morocco – for Lamb Tagine served with sweet peppers and vegetables couscous and tabbouleh.

‘Love’ James Martin’s recipe HERE  or our own Resident Chef Andy’s recipe HERE with ras el hanout and preserved lemons.

Whilst slowly simmering, add our Real Brown Sauce (for its Persian spices and sweet dates) and Tomato Ketchup (for its naturally rich tomato flavour).Lamb Shank Masala is quite a mild curry, yet deliciously spicy served with rice and our exotically Spiced Mango Chutney.

Cheat’s Version:

In a dry casserole warm spices – cumin, coriander seed, 2 x garlic cloves and an inch of ginger, ground. Add a little oil and stir in 1/2 tsp of ground coriander, turmeric, chilli powder and 2 tsp of Mild Curry Powder.

Add lots of chopped onion, then the lamb shanks, coating well in the spices. Add chicken stock, a tin of chopped toms, Real Tomato Ketchup and Chilli Ketchup. Lid on and simmer for 2 hours.

Check for flavour and seasoning, then add a can of creamy tomato soup (yes). Simmer, lid off for 45 minutes to an hour and serve with rice and chutney.

Enjoy!

…there are none!

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.Nduja Beef Burger:

This elegant burger is slow-cooked beef spiced with nduja paste, torn and served with red slaw, fried pickles, and Stokes Burger Relish, a salsa-style relish of tomatoes, onion, peppers and chilli.Beef with Smoky Crunch

The key to this new burger creation from Andy … is the crunch – texture.

The ground beef patty smothered in our rich Red Onion Marmalade, topped with bacon and crispy nachos with melted smoked cheese poured over them – wow.

Nice one Andy!Cajun Burger

This was inspired and filmed to show just how simple these Cajun Burgers are to make. Andy uses two of our three founding products – Real Tomato Ketchup and Real Mayonnaise.

Now it’s your turn to be inspired to try the recipe yourself – HERE.Fish Goujon Burgers

We’ve used ciabatta bread buns here to add to the crunchiness of the air fried goujons.

It couldn’t be simpler. Just add shredded lettuce and our style of Tartare Sauce – its all sauce, without the tart, jam-packed with coarsely chopped gherkins and capers.Portobello Mushroom Burger

Wrapped in a soft Brioche bun, the baked Portobello is joined by shredded lettuce, beautifully sliced gherkins and lashings of Chilli Jam, bursting with flavour from sweet chilli and red peppers.

It’s a meat-free winner.