Guests, Ghouls & Guys

Some foodie fun to keep the cold out on a chilly Autumn nigh after Trick or Treating or enjoying the flashes and bangs of a bonfire party. Enjoy.Pumpkin Soup.

You can make this as spicy as you like by adding curry powder, Chilli Ketchup, or even Habanero HOT Sauce, gently, to taste. This is a milder version – just to get you in the mood – RECIPE HERE.BBQ Beans.

This one’s a cracker. When you try this, you’ll never open a can of the usual baked ones again. The whole family will love it – guaranteed.

Made with cannellini beans for their texture, and flavoured with our Original BBQ Sauce for amazing flavour. It’s everything a BBQ sauce should be. Sweet, thick and smoky. Perfect to use as an accompaniment, marinade or a dipping sauce.

Enjoy the recipe and video – HERE.Chicken, Pumpkin & Chorizo Stew.

Andy (a true Food Lover and our Resident Chef) has created this hearty stew of chicken, pumpkin, chorizo which is aromatic with fresh herbs. Watch it unfold (below) or follow the recipe HERE.

Now something to keep you warm as the night draws on, a delicious hot toddy.Smoking Bishops.

Port, red wine, lemons or Seville oranges (both), sugar, and spices such as cloves & cinnamon, with the citrus fruit roasted to caramelize it and the ingredients then warmed together.

You will find the full recipe HERE.

Ebenezer Scrooge finally softens his demeaner to his long-abused employee, Bob Cratchit, as they enjoy a mug of Smoking Bishop together.

Simple pleasures so often nurture the best memories – and that’s where the s’mores come in.

When the burgers are all done and the last of the hot dogs have run off to cool down … it’s s’mores time.A nice crumbly biscuit becomes the bread of a sandwich.

Toast several small skewers threaded with marshmallow until just gooey and sticky.

Pop one (or two) on a biscuit, cover with Stokes ‘oh-so-fruity‘ Raspberry Jam.

Press the second biscuit to glue it to the marshmallow and finish with a drizzle of chocolate sauce.

Make loads because – yes – they will want s’more.

Why Hot Dog?The term “hot dog” likely originated in the United States in the late 1800s, when German immigrants introduced frankfurters and dachshund sausages (named after the long, thin dog breed). American vendors and cartoonists then playfully started calling them “hot dogs.”

‘TK done properly.’

But, we’ll leave that across the pond – these are real sausages, the butcher’s finest, adorned with Stokes finest … TK done properly.What’s your ‘go to’ sauce or relish on a chilly Autumn nigh after Trick or Treating or watching the flashes and bangs of a bonfire party?

Have you tried our Chilli Jam? It brings a sweet warmth to the banger, oozing addictive flavour. If you want to bring on the big guns for your fireworks finale, this is  the one – our Habanero HOT Sauce.

It’s made with fiery, fermented Habanero chillies, it delivers a rich, intense depth with onions, tomatoes and mango bringing an inspired, subtle fruity finish.

Remember, Remember – please treat your hot dogs with care …

Air Fry, Fry, or Bake? How do you cook yours?

Personally, I used to bake until I bought an Air Fryer. Now, it’s the air fryer every time.

Have you noticed, the better the quality of the sausage (butchers hand made over cheap processed and packed), the easier it is to clean the tray!Farm Shop Tray Bake.

Visit your nearest Farm Shop; buy a selection of root vegetables, amazing sausages, and a jar of Stokes Cider & Horseradish Mustard.

Roast the veg on a tray at 180c, with a drizzle of oil for 20 minutes; add the sausages with mustard coating for 30 minutes more.

The fiery little yellow and black mustard seeds pop deliciously, ahead of its gentle horseradish finish.Simply Sausage

Simple, boiled potatoes and tenderstem broccoli sit so well with the rich seasoning of the sausage meat. No fuss, no gravy, no need.

But, a dollop of something delicious on the side works wonders.

Have you tried adding our Fig Relish – packed with figs steeped with cider vinegar and molasses – it really works.Cheap & Cheerful Hearty Cassoulet

Chef’s wholesome recipe – HERE – is a healthy collection of leeks, carrots, onion and swede with haricot beans all celebrating the sausage meat balls in this one-pot wonder.Autumn Sausage Casserole 

This is such a simple dish, adding all the ingredients to the pot as directed. Sit around the table and eat it in a bowl with a thick slice of buttered bread. A beer would go down well with it.

See and enjoy the RECIPE – HERE.