Fish, Chips & Dips

There’s only one plaice to get fish ‘n’ chips…You just can’t beat you local chippy!!!

Fish ‘n’ Chips @home. What sauce do you NEED with that?

Unwrap, plate up and…

For the chips – Stokes Real Tomato Ketchup, thick and naturally tasting of ripe Mediterranean tomatoes having has 200g of the joyous beauties reduced into every 100g of Award-Winning ‘chup.You could try it with our Bloody Mary Ketchup for a charming change – similarly packed with toms, with a shot of Vodka and Bloody Mary spices – yum.

With the crispy battered fish:

Stokes Tartare Sauce, a particularly smooth, creamy Tartare, jam-packed with coarsely chopped gherkins and capers, and just a little vinegar, creating a tartare without the tart.

For the Mushy Peas – treat them (and you) to a teaspoon of our sweet garden Mint Sauce stirred into it. Just wait, you’ll see.

For the chips to dip.Stokes Real Mayonnaise … read on, and we’ll tell you more.

Start with the eggs. Whisk. We found a producer farming high Welfare Standard British Free Range hens whose eggs are perfect and can be delivered to meet our strict criteria for hygiene and quality.

Salt. After much testing of many varieties of salt, we decided that only the best would do, from the Dead Sea. It’s natural, full of flavour yet without the harmful effects of sodium. Just a Twist.

Oil. We use a really fine Rapeseed Oil to create the base of our Mayonnaise. Drizzle.

Then. For our Real Mayonnaise, we add a good drizzle (5%) of amazing Mediterranean extra virgin olive oil.

Only then were we proud enough to call it Stokes Real Mayonnaise.For naturally flavour-filled variations in Stokes’ Mayonnaise Family we replace the olive oil with other exacting ingredients to create…Garlic Mayonnaise – using just enough garlic to deliver a velvet smooth aioli-style sauce. Juicy sweet prawns love it – and so will you.

TIP:  Stir a spoon or two into creamy mashed potatoes for a mild garlic twist and extra smooth finish.

Like a bit of chilli with your mayo? So do we, so…Habanero Chilli Mayonnaise – is a hot and spicy Mayonnaise with deep flavour from fermented Red Habanero Chilli and fragrant coriander for a real depth of flavour. All this is wrapped in our velvet smooth mayonnaise.

TIP:  Stir in a dash of Stokes Bloody Mary Ketchup to serve with juicy freshwater prawns as a spicy Bloody Mary Rose prawn cocktail sauce.

Try filling a half scooped out beef tomato, mix with a mixture of Habanero Chilli Mayonnaise, plain rice, chopped green peppers, spring onion, chopped parsley, and flaked tinned tuna. It’s delicious.

Unleash the Sicilian sunshine…Sicilian Lemon & Dill Mayonnaise – capture the Sicilian sunshine with this rich and fresh tasting mayonnaise, zingy with Sicilian Lemon Juice and aromatic chopped Dill.

TIP:  Serve as a dip with pan-fried piri-piri king prawns. It’s delicious as a dip with a plate of hot & spicy chicken wings, or with salt-and-pepper rings of calamari.

Brighten up a sunny bowl of warm and waxy potatoes with chopped chives. It’s an appetising side dish with leftover roast chicken.

Mustard & mayo – a heavenly mix…Mustard & Honey Mayonnaise – is a rich and creamy Mayonnaise, made with Stokes own wholegrain mustard for bursts of mustard grain sensations, Stokes Dijon mustard and the delightful sweeter finish of fragrant blossom honey.

TIP:  Use it in sandwiches instead of butter or margarine. Is great with grilled bacon, roast chicken or for a real treat – a steak sandwich.

Brush it onto breasts of chicken before grilling for a warming sheen for a juicy wrap.

Or stir it into thinly sliced cabbage and red onion for a delicious, quick coleslaw.

ORDER YOUR MAYONNAISE CHOICES – HERE.

Get more from your mustard:

8 Tasty Tips.

1. Marinades: Add mustard to marinades for meats like chicken, beef, or pork. Its acidity helps tenderise while giving a tangy kick.
2. Dressings: Use mustard in salad dressings. Mixing it with olive oil, vinegar, and honey creates a balanced, sharp flavour.
3. Gravy & Sauces: Stir mustard into gravy, creamy sauces, or cheese sauces for an extra depth of flavour. It cuts through richness and adds brightness.
4. Roasting Vegetables: Toss vegetables like potatoes, carrots, or Brussels sprouts in a mixture of mustard and olive oil before roasting for a zesty, caramelised finish.
5. Sandwiches & Burgers: Spread mustard on sandwiches or burgers for an instant flavour boost. It pairs especially well with cheese and cured meats.
6. Mustard Crusts: Coat meats like lamb or fish with mustard and breadcrumbs before baking or grilling. It forms a tasty, tangy crust.
7. Mash & Potato Dishes: Mix a spoonful of wholegrain mustard into mashed potatoes or potato salad for a subtle zing that elevates the dish.
8. Egg Dishes: Add mustard to scrambled eggs, quiches, or devilled eggs to give them a sharp, savoury edge.

Resident Chef, Andy uses the complexities of our wholegrain Cider & Horseradish 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.