The Grand Spam

Spam Crumpet Turnovers

This is a winning twist on a recipe by our friend Emily @whatiateforbreakfast. Just substitute the ham with thin slices of Spam (yes, Spam) and follow her Air Fryer instructions  – it’s super tasty in a couple of minutes or so.

Spam, spam, spam, spam; spam, spam spam.

You’ll find the recipe HERE.

Fire up those wings and chill that beer, as Italy face the fiery heat of Ireland.

Our Habanero HOT Sauce coats these succulent chicken wings in the video above. It’s is our hottest sauce yet. Made with fiery, fermented Habanero chillies, it delivers a rich, intense depth with a very clever, fruity finish.

Enjoy the VIDEO RECIPE HERE.As Wales stand off to England let’s line out a few Mini Welsh Rarebits RECIPE – HERE.

Andy uses the Balsamic vinegar and sticky black treacle of our caramelised Red Onion Marmalade to top the unctuous cheese, but Chris prefers Chilli Jam and I like to dunk mine in our Real Brown Sauce – ‘cos I can!!!France will pack the final punch (if the TMO’s not looking) against Scotland, then it will all be over for another year.

They’re not playing ’till 8pm so will need a Croque Monsieur or indeed Madame to keep them going – Madame gets the egg if you remember.

Chef certainly does, as you’ll see in his recipe – HERE.St.M’s Chicken Tenders

Note to snackers everywhere. Keep these (or other similar crispy chicken pieces) in the freezer. They cook from frozen in the Air Fryer in just 14 minutes. My thumbs are truely up.

Create a nest of sweet, crispy, raw Hispi Cabbage (if you don’t know this you really have to meet, pretty darn soon).

Spoon a metric shed-load of Stokes Chilli Jam over the center of the nest, with a squirt or so of our Real TK.

P I N G

The chicken is cooked – juicy inside and so crispy without; nest it, and the 6 Nations debrief begins – deliciously.To whom the victory? And for whom the wooden spoon?

We’ll leave you with an English classic, with the chariots swinging low and Shakespearian ‘hey nonny nonny’.

Coronation Chicken. At a meeting yesterday, Andy told us the secret of what was probably his best Coronation Chicken yet. Yes, of course, good chicken. And again, yes of course, our extraordinarily good Coronation Sauce. The only other thing he adds is a few sultanas and finely chopped coriander – it is simply ‘wow’.

Recipes & Tips to make fish fantastic!!!

These recipes are an absolute joy – so simple to make and a real hit to share with friends.Mackerel Paté

It took Anna a massive 8 minutes to create this absolutely amazing paté. Pull the skin off a pack of smoked mackerel, break it up and combine it with creamed cheese and then her secret (not any more) ingredient – our Creamed Horseradish.

But hey, why read this when you can see Anna’s recipe HERE.Ours is a gentle, deliciously smooth horseradish sauce that lets you enjoy its full flavour without bringing tears to your eyes. It’s made with a combination of wild and cultivated horseradish root, and single cream.Smoked Salmon Bagel

We said on the email that brought you here that good smoked salmon doesn’t need to be soaked in lemon, as we too often squeeze to please. We promised to tell you WHY.

The lemon was / is use to cut through the slimy, flavourless cheaper salmons made with Forman’s London Cure rather than some of the deliciously natural artisanal cures.

In this Brunch Bagel, we do bring lemon, but it’s the sunshine sparkle of Sicilian lemons & dill found in our Sicilian Lemon Mayonnaise. See how Anna makes it HERE.Pint of Prawns & Real Mayonnaise

A look ahead to Summer, sitting on the wall of a harbour peeling prawns and dunking them in the finest mayo – amayonnaising!

At the heart of our Real Mayonnaise is the egg – British free-range whole eggs, no less. We use an impressive 12% (more than anyone else we know), to create a rich and authentic flavour. Combined with a drizzle of Mediterranean extra virgin olive oil, this recipe delivers a truly luxurious, velvety finish that’s more than a cut above the rest.‘Posh’ Fishfinger Sandwiches

Cook the fingers (or fish goujons) to a crispy crust around a juicy fishy centre. On buttered white bread, spread a layer of Stokes Tartare Sauce (smooth, creamy sauce, jam-packed with coarsely-chopped gherkins and capers – tartare without the ‘tart’).

Lay the fingers on the tartare and a good layer of minted, crushed peas on top. Gently cook frozen petits pois in butter. Drain, crush and stir in a little sweet garden Mint Sauce, and season to taste.

You won’t believe how good this is until you try it.

Irish Visitors down more than 250,000 pints of Guinness over the course of the event. Good Lads & Lasses!

Legend Willie Mullins has trained more Cheltenham winners than anyone, with a total of 78 winners by 2021.In 2019, the prize money at the Cheltenham Festival topped more than £1 million per day for the first time. Gotta be in it to win it, they say.

The overall purse for the four days totalled more than £4.5 million.

Festival visitors drink an estimated 8,000 gallons of tea and coffee over the four days.

The Cheltenham Festival is a serious money spinner for the town, as the event brings in more than £100 million for the local authority’s coffers.