My Funny Valentine

Sometimes when we’re out and see couples on their phones with not a word between them, we wonder –  why? Perhaps language is dead, but love isn’t … they might be texting each other!!!

But, at least they’re sharing time, and a meal.

Funny Valentine.

FOOD, like LOVE, is meant for sharing. From your time in the kitchen, to your time with a nice glass of wine and a chatter over the meal.

Love Breakfast.Wake up to something a little different. Test your poaching skills over a dry cured slice of two of ham, with our mellow Classic English Mustard on soda bread.

Love Lunch.Simple Salad of trimmed smoked trout, earthy slices of cooked beetroot, a sharp chicory salad tossed in citrus oil, and a spoonful of our Creamed Horseradish Sauce balancing the refreshing trio.

Something warmer?Rustic Mushroom Soup with a variety of mushroom texture and warming thread of wholegrain Cider & Horseradish Mustard running through it.

You’ll find the RECIPE – HERE.

OR CHEAT: Not enough time? So, cheat. Can of your favourite mushroom soup, chopped mushrooms, spoonful of Cider & Horseradish Mustard … ta daaa!

Love Supper.Spaghetti Vongole.

Simple, romantic, teamwork. Perfectly washed down with a chilled glass of New Zealand Sauvignon Blanc. The sweet little clams open quickly in the steam from a little white wine and their own juices. Spaghetti, chopped parseley, cheers.

You’ll find  the RECIPE – HERE.Spicy Pork Mazemen.

How are your chopstick skills? This is another relatively simple dish that’s as fun to prepare together as it is to eat together.

A Mazemen is a popular style of Japanese ramen served without broth. Instead of soup, the thick, chewy noodles are coated in a concentrated, savory sauce and aromatic oil, then combined with various toppings.

You’ll find the RECIPE – HERE.Chicken w. French-Style Peas.

Chef uses skin-on chuck for this as it enhances the flavour of the Chicken and keeps it lovely and succulent. The skin can always be removed after cooking if you wish.

The peas are A M A Z I N G!!!

Our Cider & Horseradish Mustard is a wholegrain mustard made with cider vinegar, British dry cider, horseradish and a blend of yellow and black mustard seeds, this mustard has everything! Sophisticated and deliciously layered in flavour.

You’ll find the RECIPE – HERE.

One more? – OK:Mediterranean Fish Stew.

We head to the Med coastal regions of France and Spain for this simple, rustic bowl of love. Although it’s fish, a good, big, red wine is essential for washing these wonderful flavours down.

You’ll fine the RECIPE – HERE. 

I love her because she makes me laugh. How much?!?“I wanted to make it really special on Valentine’s Day, so I tied my boyfriend up. And for three solid hours, I watched whatever I wanted on TV.” – Tracy Smith

I love you for your personality, but you being hot is a nice bonus.

Love is fun. Fun is getting saucy at work.

I’d give you the last fry off my plate. If that’s not love, idk what is.

“You know you’re in love when you can’t fall asleep because reality is finally better than your dreams.” –Dr. Seuss

The group chat agrees, so far you’re my best Valentine ever.

I love you more than I love my phone.

“The trouble with some women is that they get all excited about nothing – and then marry him.” – Cher

There’s no one I’d rather argue with about who forgot to turn off the light.

Love is eternal, just like the fact you won’t pick up your socks.

I’m off to tidy my room and warn the postman – in my dreams !!!

You can have one each you know !!!

Fun in a Bun

Grill it, stack it, squeeze it, dress it, and put it 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.

… so much more than a burger; more energetic than ‘fast food’; no lukewarm cycle-boxed deliveree here – just the utter joy of something tasty, juicy, fun.The Basics

Stokes Tommy K – Real Tomato Ketchup. It took so long to take this shot, (waiting for the thick, juicy Tommy K to ooze down the side of the burger), we had time to read the ingredients on the bottle. Take a look, 200g of juicy Mediterranean Tomatoes reduced into every 100g of this remarkable ketchup.Nduja Beef Burger:

The image shows 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!Fishy Burger

And it doesn’t have to be a meat-based burger. Here, crispy air-fried goujons of cod sit on our Tartare Sauce and a vibrant bed of lettuce. The toasted ciabatta makes a crusty change to burger or brioche buns.Portobello Mushroom Burger:

Finally, of course, it can be a vegetarian burger. Here, the ‘meaty’ Portobello mushroom is the star.

There’s so much you can do with it, such as scoop out some of the stem, fill the gap with vegetarian cheese, bake it then stack it. Stokes Chilli Jam adds a sticky relish oozing with flavour from the sweet chilli peppers and red peppers.