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There are 5 recognised basic tastes: sweet, sour, salty, bitter and umami. Andy, our resident chef, uses his taste buds to great effect, creating recipes and foodie tips to help us fully enjoy the sauces we love – not just on the side of the plate, but in the cooking process too – like these:
Beer and a pizza is one of the most iconic food combos and a real treat at home on Autumnal evenings. Not delivered though and life’s too short for dough making – so, buy a basic Margherita and dress it up deliciously. So simple, so tasty, so have a go yourself.
Happy hens mean happy eggs – little self-wrapped bundles of versatility, packed full of protein, vitamins and minerals. Poached, scrambled, boiled, fried or baked, they tick all the boxes for good, simple food. The fresher they are, the easier they crack into the bowl to be whisked with another and another …
Part 2: Enjoy reading what the judges have to say about our exciting and ongoing quest for quality. These are the second 5 of 10 accolades we were so proud to be awarded. The expert tasting panel of judges had some truly warming words and clearly love GREAT TASTE.
It would have been UK Sausage Week next week if it wasn’t for COVID. But, life goes on and is a much better place with a plate of British sausages to hand. Yum. Let’s celebrate the Great British Banger together this week and enjoy some very tasty variations on the sausage theme.
For no reason other than promoting balance in our weekly diet, we try to have at least two days a week without meat. One will include fish and the other, totally plant based. To help enthusiasts, Stokes ‘shop’ usefully makes it clear which products are Vegetarian and Dairy Free. So, let’s Eat, without the Meat.
The annual Great Taste Awards have been held. Expert judges have keenly tasted, and the accolades awarded. We are delighted to say we’ve won 10 and proudly share 5 with you today. Please, enjoy reading what the judges have to say about our exciting and ongoing quest for GREAT TASTE.
In this second week of ‘British Food Fortnight’ we look at the importance of good food and its part in maintaining our wellbeing. Beyond basic sustenance, food is fun to create, taste, share and enjoy. Join us and reflect on the joy of eating – together. Eat well, stay safe, stay well.
The rainbow has become synonymous with our huge gratitude to the NHS and front-line workers. ‘Eat a Rainbow’. It’s the advice we’re given for a healthy mind and balanced wellbeing. Different coloured fresh fruits, vegetables, lean meats and fish all help. Let’s take a look at that ‘yummy’ rainbow here.
By using more and finer ingredients made to really very special recipes we know that every drizzle, dollop, spoon, spread and squeeze of Stokes will be nothing short of AMAZING. Whether you pop it on the side of your plate or stir it into a gravy or casserole, the taste sensations are pure joy …
For the next couple of weeks we celebrate the produce and producers that make British Food GREAT. For ‘British Food Fortnight’ we’ll enjoy the diverse and delicious food that our varied countryside and seasonal climate produces. Reared, grown and fished on our doorsteps – what could be better …
Staggered homecomings after school mean staggered pit stop refuelling for hungry tums. The after-school sandwich can be healthy, tasty, fun and hearty. If variety is the spice of life, then this little collection of tum-fillers is spicy indeed. Enjoy.
It’s time to don the shoulder pads, flash the gold chain and comb back the mullet as we check out the Top 10. Not Graceland, this is Tasteland and a look at the most popular sauces it produces. Cue the music ‘Pot Pickers’ …
For the second week of Scottish Food Fortnight we acknowledge the world’s admiration of all things Scottish. From humble Stovies and Cullen Skink to wonderful fresh Salmon, Grouse and Game. Free roaming Aberdeen Angus beef is prized by connoisseurs as the finest to grace any plate …
The beetroot is a thing of beauty. So readily available throughout the year, cooked and shrink-wrapped ready to eat and at the peak of their season right now. A bit fiddly to cook raw, perhaps, but so worth the effort. These tips and tastes will help unwrap the earthy goodness of beetroot.
To achieve our ethos of FOOD MADE BETTER, we have to be different. By developing precious home-grown recipes; sourcing the finest ingredients; and supporting our kitchen teams with technology and technique, we achieved that difference as you’ll see when you meet – The Classic Trio:
Over the next couple of weeks we’ll be looking at some of the produce, techniques and dishes that make Scotland famous – and occasionally infamous. Scottish Food Fortnight begins as plump Scottish raspberries ripen and cereal oats are cut and dried. Together in a Cranachan they make Scotland tasty.
From humble origins in Milan, the simple Risotto is now popular across the globe. Variations are still built around the same core components: rice, stock, onions, butter, wine and parmesan. Let’s take a delicious look at the basics, ‘Made Better’ with the fresh ingredients of land and sea.
‘Zero Waste Week’ 2020 takes place next week as it has for the past 13 years. It is an essential cause and one close to Rick’s personal and commercial heart: “We’re doing the right thing by our customers and our planet and continue on a journey to minimise our impact as much as possible” …
Gwyneth Paltrow: “It’s what makes life interesting, finding the balance between cigarettes and tofu.” That’s one extreme attitude to a balanced diet. For National Tofu Day (1st September) we offer a few simple suggestions to include what is described as ‘one of the most versatile foods in the world’ in your weekly food plan.