Free spirits and free range … easy-over, fried or boiled. Eggs – not just highly nutritious, packed with complete protein, heart-healthy fats, and essential vitamins and minerals … they taste darn good too, solo as well as creatively combined. Eggs and mustard make great foodie friends.
Easy Over
For the free-spirited love of free range eggs
The simple egg, free-range from cared-for hens.
CRACK
…and the options are so many and varied:
Omelette
Strange, we talk about ‘the classic omelette’, but there is nothing classic about it, such is your choice of method, filling, and serving.
Butter, eggs, herbs in the pan, combined with a wooden spoon and left to form. Sliced, roast peppers (from the jar), layered on the open omelette with Stokes Chilli Jam. Fold and serve with a light salad of tomatoes and cucumber.
Delicious.
Shakshuka
Shakshuka is an Arabic dish from North Africa, combining a base of softly cooked onions, tomatoes and red peppers, spicy with harissa paste (and we add our Real Tomato Ketchup to lift the true tomato flavours).
Using the back of a spoon, make three or four ‘wells’ into which you crack eggs to bake in the oven.
If you like it spicier still, add our Habanero HOT Sauce to the tomato mix.
Chef has his own take on the Shakshuka in his Baked Eggs recipe, using our Bloody Mary Ketchup.
šahiyy
Croque Madame
The classic Croque Madame is made with ‘Dijon’ Mustard, though this particular smooth, hot condiment is home made by Stokes, here in Rendlesham.
Do you know the difference between a Croque Madame and a Croque Monsieur … Madame gets the egg !
Très bon goût.
Poached with Sauce Dijonnaise
On toast, sweet, soft tenderstem broccoli, flaked poached salmon, a poached egg and luscious Sauce Dijonnaise.
Chef, Andy, shares his simple recipe for this delicious sauce. Try it and just imagine what other dishes like this you can add it to.
What is the origin of the phrase “doesn’t cut the mustard”?
Mustard is one of the great crops of East Anglia. Great swathes of brilliant yellow cover the countryside before seeding, turning, and drying. 150 plus years ago, it was cut by hand with scythes.
If a poor worker was not up to the job, they “would not cut the mustard”.
We took a few thoughts away from a recent meeting with our Norfolk supplier, Condimentum, the biggest fine mustard processor in England.
The bottom line is that they are so proud of what they do, championing British Farming and British Farming excellence.
“70% of the business is actually owned by the farmers who grow the seed. This, and their joint knowledge is unprecedented.”
As with any aspect of agriculture, what goes into the ground affects what comes out. So, the investment in seed development to grow the flowers that in turn create the seed, cut, treated, and milled for mustard powder – is a vast, scientific cycle of learning and knowledge that ultimately reflects the quality of the mustard in our jars.
“Communally, we have well over 150 years of experience, with five generations of farmers in some families that amounts to a great deal of growing and technical expertise.”
[1950s. Trevor Loveday on tractor, with various Markham children by the reaper. Thanks to Welney Website.]
While your roast is resting, take some of the juices from the pan, stir in a good spoon of two of our wholegrain mustard, and drizzle over a selection of roots for roasting too.
The flavours from our Cider & Horseradish Mustard add deep layers to the roasting veg. As well as the tingling crunch of yellow and black mustard seeds, the crisp English cider and lingering notes of horseradish are very clever additions. 
Resident Chef, Andy uses the complexities of our wholegrain mustard in many ways – HERE in a recipe for Roast Chicken & French-Style Peas. The chicken is so moist and the peas absolutely delicious.
Our Dijon Mustard has a deceptive strength – a gentle giant of flavour. Try this White Bean, Mushroom & Pancetta Strudel. Another fabulous forkful from Andy.
As for our Classic English Mustard, well ours is a twist on the classics you might know.
We have removed that steamy-hot kick that dominates an otherwise very fine cut of beef, and replaced it with a warming intensity of natural mustard combinations that complement the food on your fork.
It’s a tasty story from field to your fork.
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