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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.
‘Love Lamb Week’ is an annual celebration of British farmers and the high standards of animal husbandry they practise to let us enjoy the most delicious cuts of healthy lamb. Enjoy these foodie thoughts as we share some tasty tips to reflect our own great love of lamb.
Back to School has hugely different meaning and implication this year. Before we suggest some ‘tasty teas for hungry tums’, we’d like to say thank you to our Teachers for their amazing effort and commitment to our children during lockdown and protecting their return now. Thank you all.
Meat Free Monday – once a week can make a world of difference – say Paul, Mary and Stella McCartney on their MFM website. Whatever the reason, leaving meat in the fridge once or twice a week does balance a healthy diet. Let’s look at a few tasty dishes to Eat without the Meat.
This is another of those examples of something so good for you, being so tasty too. It is packed with protein and oozes omega-3 fatty acids. Its versatility is well known and always enjoyed as these foodie thoughts reflect, with some delicious variations on our theme – Salmon Sensations.