Secret Santas Sorted

I could never remember what ‘it‘ actually was – except on the odd occasion the gift struck a real chord … very thoughtful … very me … very tasty … THANK YOU.SECRET SANTAS – Did you know !

It was an American entrepreneur called Larry Dean Stewart who first gave without expecting anything in return and had the term ‘Secret Santa’ attributed to him. As well as being wealthy, he was a philanthropist.

Every Christmas he gave to the needy.We give for many different reasons. To see them smile is priceless.

So often the best gifts are the most modest. Equally, they are the most appropriate complement the giver can make to you as a person, knowing you, and knowing what will move you most. If you know that breakfast is the most important meal in their busy days – what better than Stokes Breakfast Collection.Your Nephew loves to live life in the fast lane. It has to be HOT, HOT, HOT all the way for him … so, watch his face when he opens his Chilli Collection.

A smaller stocking filler you say!?The Chilli Tasting Collection has that covered.

We have been brainstorming ideas for good, better, best Christmas kitchen preparations and want share the best thoughts with you.TOP TIP: Make a plan … and stick to it. It’s always those last minute ‘bright ideas’ that rock the festive boat. Yes, play with fresh thinking now, but stick to the plan on the day.

TIP TWO: Clear the fridge and store cupboard of anything you don’t need. Use it up now, make a great soup. Do something constructive with it if you can, but make room for the Christmas inbound.

COOK AHEAD: Consider what you can cook in advance and freeze. Something that would take time on the day, that you can deal with now and get out of the way.Slow-cooked Red Cabbage

1. Finely slice red cabbage and a medium sized red onion, and core and slice an apple.
2. Start softening this in butter and rapeseed oil.
3. Season well, including a shake of cinnamon, brown sugar and a slug of orange juice and dash of port.
4. Add a handful of sultanas (Chef’s secret ingredient), and a couple of spoonsful of Stokes Redcurrant Jelly.
5. Slowly simmer until the cabbage is tender and the liquid should be syrup-like.
6. This can be done a couple of days in advance and kept in the fridge. On the day, it can be warmed through in the oven or with a blast in the microwave.

Your Best Roasties

Peel the potatoes the day before and set them aside in a pan of salted water.

On the day, bring to a rolling boil for about 10mins. Drain, and allow the steam to dry the potatoes. This will give you really crisp roasties.

Then it’s up to you, as long as you have a hot oven you can use a good rapeseed oil and butter, or an indulgent goose fat to roast the potatoes, infused with fresh herbs and our Cider & Horseradish Mustard. The wholegrain mustard seeds ‘pop’ with flavourful sensations and the horseradish lingers on the palate – delicious.PIGGY TIPS: Cook your pigs in blankets early then lock them up (if you leave them out there’ll be none left come serving time). Before service, warm them up in a pan with our Seville Orange Marmalade. This adds a tangy caramelisation to the wonderful piggy ensemble.

More tips from the team next week.

If you appeared on Desert Island Disks and had to choose 8 of your favourite sauces, condiments and chutneys – what would they be?Then, as they cast you away and you were only able to save one, what would that be?You might well have the same problem when it comes to choosing Stocking Fillers.

There is something here for everyone – every taste, every natural flavour, every delicious occasion.

TASTE WITHOUT COMPROMISE

In the toe of the Christmas stocking; wrapped in cheery festive paper; encased in a pop-up bag with strings drawn – however you wrap it, it is bound to be received with pure joy.

I’d be hopeless on this tasty version of Desert Island Discs.

Why?Because I can’t choose just one. Who can!?! 

If I saved the Creamed Horseradish – a gentle deliciously smooth creamed horseradish sauce that lets you enjoy its full flavour and won’t bring tears to your eyes. A tasty and truly elegant alternative. Made with horseradish root and single cream – I would miss the sweet garden Mint Sauce – lovingly created with garden mint for a gentle, refreshing complement to lamb (and many other things).And then there’s the Real Mayonnaise, head of our Family Mayonnaise, made with whole eggs from Free Range Hens and finished with a drizzle of fine Mediterranean Extra Virgin Olive Oil.

Don’t get me started on the Mustards!!!

Cider & Horseradish Mustard: The explosive tastes released from the popping yellow and brown mustard seeds, with a lingering taste of Horseradish to finish.

Classic English Mustard: A smooth and strong mustard but without the ‘burn’. If they like mustard we think they’ll love this!

Dijon Mustard: A fragrant, medium hot mustard made from finely ground mustard seeds. Great with cold meats or the perfect addition to a mature cheddar sandwich.

Just how big are these stockings – more next week.

Yes you WILL wear a silly hat Rick!Q: Have you heard about Rocket the Brown Nosed Reindeer? A: He can run as fast as Rudolph but he just can’t stop as fast!

Q: What’s brown and sticky? A: A sticky brown thing!

Q: Did you hear about the really successful scarecrow? A: He was outstanding in his field!Q: Why did the Christmas tree have to give up knitting? A: It kept losing its needles!

Q: What do you call a pig with an allergy? A: Pork scratchings!

OK, who got the mini screwdriver set … got a bit of a problem.