Food, a style, a dish can be a signature of National Pride. Cultures are forged by the food we eat, the way we eat it, the times we fast, and the times we feast. Scotland has proud heritage in the food it grows, herds, fishes and creates and we share its celebration here, today. Enjoy.
Scottish fayre reaches far beyond Aberdeen Angus, haggis neaps & tatties.
At this, the beginning of Scottish Food Fortnight, we help showcase the culinary creativity of Scotland.
From salmon and seafood to whisky and meat, Scotland’s food and drink sector has a global reputation for quality.
Scotland’s breath-taking landscapes hold undisturbed nature, fertile land and cool, clear waters, making Scotland an ideal home for producing some of the globe’s most coveted culinary delights.
Farmers, fishermen, growers and producers take pride in both preserving age-old traditions and reimagining them for a modern world. Their ceaseless pursuit of uncompromising quality goes hand-in-hand with their resolute commitment to sustainability.
Sound familiar? It should, because it is exactly the same mantra that Rick (Founder, MD and Sauce Aficionado) extols.
The country cherishes its past, welcomes its future, and nurtures a harmonious relationship between the land, its people, and the creations they produce. 
Devotion, dedication and commitment are three ingredients you will find in every bite and sip of Scotland’s food and drink.
Scotland – a land of deep-rooted heritage, National Pride, with its future in mind.
Slange Var / Cheers !
Lamb Shanks aren’t as popular as they used to be, but remain the juicy treat they always were.
The lamb shank is taken from the bottom section of the back legs and is a cheaper cut that is still full of flavour.
Cooked slowly in a local ale, this cut takes on a melting, almost gelatinous tenderness.
[Twist to a Mediterranean Style with tomatoes, olives and confit potatoes, oregano, garlic and lemon.]
Re-visit the old favourite and you won’t be disappointed – we promise. Marinate your shanks in our Real Brown Sauce (for its Persian spices and sweet dates) and Tomato Ketchup (for its naturally rich tomato flavour), and perhaps our Original BBQ Sauce too (to add a sweet BBQ tang).
[Swim over to the Mediterranean coastline of North Africa – Tunisia or Morocco – for Lamb Tagine served with sweet peppers and vegetables couscous and tabbouleh. ‘Love’ James Martin’s recipe HERE or our own Resident Chef Andy’s recipe HERE with ras el hanout and preserved lemons. Drop the BBQ Sauce, using more Brown Sauce instead.]
Pop them all in a deep baking dish and brown on a very high heat (10 minutes). Coat with a couple of spoons of flour.
[Lamb Shank Nihari is quite a mild curry, yet deliciously spicy served with finely chopped chillies, coriander, lemon wedges and julienned ginger on the side. Let Google help you find a recipe to this Pakistani classic.]
Now, add a bottle of dark beer and stock, carrots, celery and onions to bake / braise on a low heat for tendering 2 hours.
Remove the shanks, blitz the cooking liquid and vegetables with a hand whisk and simmer to a deeply rich gravy.
Serve on a bed of buttery mashed potatoes with your rich gravy, and revive an old favourite this weekend.
School’s back and hungry tums are on their way home – wocha-gonna-do?
Sausages of course.
Hearty Sausage Cassoulet
This is something easy (and inexpensive) to prepare the day before and heat up when you hear the rumbling tums get off the bus. Enjoy the recipe HERE.
Toad in the Hole
You may still use your Grandmother’s tried and trusted batter recipe, if not, try this:
Tip 140g of plain flour the flour into a bowl with a pinch of salt. Make a well in the middle and crack 2 eggs into it. Whisk / beat the mix together, then slowly add 175ml of semi-skimmed milk, whisking all the time. Leave to stand for a good half hour.
(Try whisking a little of our Dijon Mustard into the batter mix.)
Classic Tray Bake
Chop your veg (roots cut into even sized ‘chunks’ – potatoes, carrots, sweet potatoes, pumpkin etc.). Lay everything out with the sausages in a baking tray. Drizzle with oil and dots of our dazzling wholegrain Cider & Horseradish Mustard. Bake in the oven until the sausages are cooked and the veg is tender.
No Choking. We’re only Joking!
Since I learned the German words for ‘bath’ and ‘sausage’, things have gone from Bad to Wurst.
Q: How do you stop sausages from curling in the pan? A: You take away their little brooms.
Q: What looks like half a sausage? A: The other half.
I must be ill – I thought I saw a sausage fly past my window, but it was actually a seabird. I think I’ve taken a tern for the wurst.
Q: What’s the saddest Scottish breakfast in the world? A: Four Lorne sausage.
I’ll hop into my ole’ banger and go…!
1. Login to your Stokes Sauces account. If you’re not yet registered, set up an account here.
2. Copy your unique referral link which can be found under the ‘Referral Coupons’ tab on your account dashboard and share with your friends.
3. When your friends visit the website and sign up for an account via your link, they will get 10% off at checkout.
4. Once your friend’s order has been processed, you’ll also receive a 10% off voucher code. This can be found under the ‘Referral Coupons’ tab on your account dashboard and valid for 3 months.
1. Copy & Share Your Link
2. Your friends can register via your link
3. You will get 10% coupon on the referral order purchase.
4. Your friend will also get a 10% discount coupon in return on Signup
