Gratuitous Grazing

Snacking just got a whole lot better.

Let’s begin with this, the ultimate Habanero Loaded Nacho Sharer with a wonderful Beef Brisket Chilli.It’s juicy, it’s hot, it’s crunchy, it’s amazing … and you’ll find the recipe HERE.

The perfect bowl of colour, texture and taste to share whilst watching the Six Nations 26. Enjoy.

For a simpler version…Simple Nachos

For a simpler Nacho Sharer, all you need is the nachos, sliced red onion, sour cream, melted cheese and coriander garnish – oh yes … Stokes Burger Relish. It’s a rich, slightly sweet tasting red pepper, tomato and onion salsa with a subtle note of chilli.

Super Skins: RecipesBBQ Bacon & Cheese Skins – enjoy the filling recipe HERE.Garlic Chicken & Mayo Skins – enjoy this recipe HERE.Habanero Skins – the HOT one. Enjoy this recipe HERE.Korean BBQ Wings

[A quick look through our recipe pages – HERE – will soon reveal lots and lots of super-snacking ideas, including 1001 Wings (practically).]

With 15 minutes, an Air Fryer, wings, sauce, ginger and onions, these KBBQ Wings will be ready for kick off.

Get the recipe HERE, and your Korean BBQ Sauce HERE. It’s a really special sweet and fruity barbecue sauce with rich dark brown sugar, soya sauce, and sweet Mirin wine.Habanero Buffalo Wings

The simple video recipe HERE, shows how easy it is to change the tasting experiences you get from these wonderfully versatile wings.

Made with fiery, fermented Habanero chillies, it delivers a rich, intense depth with a subtle, clever fruity finish, our Habanero HOT Sauce should be used … sparingly.Chunky potato wedges generally pair almost exclusively with Ketchup or Mayo, or in Germany both – rot und weiss bitte.

Of course, we would say it wouldn’t we, our REAL Tomato Ketchup and our REAL Mayonnaise will make your chips, fries, wedges, crisps – even your fingers … taste so much better.

That’s – Taste without compromise.

“I have a mustard seed, and I’m not afraid to use it.”

Not quite – ‘go ahead punk, make my day’, but a powerful statement in its own right and context.It’s a great quote, isn’t it?

If you search the internet, you’ll see it flung far and wide in memes and Catholic quote collections credited to Pope Benedict XVI (Joseph Aloisius Ratzinger).

Well, he didn’t actually write it but was attributed to it in a paper written to reflect  the religious state of a world still trying to understand the terror attack of 9/11. It attempted to summarise Ratzinger’s overriding strength of faith.

David Goldman wrote: Ratzinger places his hopes on the purely spiritual weapons that made Christianity a force to begin with. He has said, in effect, “I have a mustard seed, and I’m not afraid to use it.”

In so many writings and parables, the mustard seed is metaphorical symbol of strength through faith, whatever that faith / belief might be … even the tiniest bit of faith, you can move mountains.

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.

Mustard on the ForkWhile 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.SHOPPING ?

You’ll find our mustards and other classic condiments HERE.

Enjoy.