Autumn is a time of plenty. Fruit crops, roots and brassicas fill supermarket and farm shop shelves with splendid colours, tastes and textures. Seafood, meats fowl, fur and farmed are proudly presented in our local butchers. By-products and artisanal wares – cheeses, charcuterie, chutneys pickles and more abound. This is British Food Fortnight #lovebritishfood.
Love British Food is a leading player in effecting change in the way that food is sourced.
Autumn is a time of plenty, so this is the time our fruit crops, roots and brassicas; seafood, meats – fowl, fur and lovingly farmed; artisanal wares – cheeses, charcuterie, chutneys pickles and more abound.
‘We Love Food‘ has a mission: We are dedicated to making high quality, nutritious British grown and produced food available to all sectors of our society, in particular the poorest and most vulnerable.
Listen (watch) to Raymond Blanc, an iconic Frenchman and renowned chef, extolling the virtues of British Food. It really is lovely to hear, and we hope, to share his views and passion.
From the humble sausage, to the finest cut of British beef. From a pack of frozen peas, to the healthy green of curly, crispy kale. From Granny’s home made pickle, to Stokes’ home-grown recipes and cooking in the heart of Suffolk’s own agricultural idyl – 
– love British Food.
It’s the quality of the ingredients and passion in the cooking that makes our Relish and Chutney range so deliciously good.
There is something for every palate and occasion: for cold cuts, ploughman’s, pork pies & cheese; in a sandwich a burger, or just dolloped on the side of the plate to add rich, intense flavour to al fresco dining when the sun shines, or a comforting meat and cheese platter when it doesn’t.
Find them all HERE.
We could think of nobody better that Liz Earle MBE and her cattle to introduce this piece – ‘Love Beef‘.
Enjoy the video and understand ‘what makes great British beef‘.
Steak Tartare
One of the ultimate tests of good beef is the acquired taste of Steak Tartare, a French dish of raw, roughly ground beef, usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce – and a raw egg yolk.
In Rick Stein’s own words: “only use the thin end of the fillet, the tail, the piece that you couldn’t turn into tournedos. Trim the meat of all fat and sinew and chop finely by hand or by using the pulse button on your food processor.“
Love Beefburgers.
Usually associated with high street fast food, the ‘burger’ has developed into a balanced, quality meal of fine ingredients served in a bun.
“Burgers are a blank canvas for endless flavour possibilities”
Jamie Oliver.
Jamie really sums the burger up so well. It can be anything, any combinations that play an intriguing dance across your taste buds.
Nduja Beef Burger:
This is slow-cooked beef spiced with nduja paste, torn and served with red slaw, fried pickles, and Stokes Burger Relish, a salsa-style relish of tomatoes, onion, peppers and chilli.
Love Chilli Beef.
Minced beef can be used in so many ways, one of the most popular being a Chilli con Carne. Sometimes, the fiery heat associated with such a bowl of goodies puts folk off, so Resident Chef, Andy has created this milder recipe for you HERE.
Beef Chilli Nacho Soup.
Fire up the beef mince further with this heart warming soup dish created by Andy. If you like real fire, add our Habanero HOT Sauce too. Enjoy the video and recipe HERE.
Our product Focus this week takes a closer – tastier – look at Stokes REAL Brown Sauce.
Each time someone new discovers our exceptional Brown Sauce, they smile like never before. They KNOW this is DIFFERENT. 
Ours is a truly ‘grownup’ brown sauce. You can smell the exquisite difference the moment you twist off or flip open the lid, tear open the sachet, and squeeze.
It is a lush sauce, rich with extra date purée, sweet with black treacle and heady with a unique blend of Persian spices.
Try adding a dollop or three to your gravy or a casserole that needs a little maturity from dates and Persian spices – it really works.
Slow Cooked Beef Pie.
Another wonderful Autumn recipe from Chef Andy, who says:
“The long, slow cooking of the beef ensures the tenderest, tastiest filling for this delicious pie. Adding our Real Brown Sauce gives the gravy a wonderful depth of flavour, sweet with dates and aromatic with Persian spices. Enjoy.”
No Choking. We’re Only Joking.
Q: What do you call cattle with a sense of humour? A: Laughing stock.
Q: What farm animal always knows the time? A: A watch dog!
Q: What did the mommy cow say to the baby cow? A: It’s pasture bedtime!
Q: Did you hear about the wooden tractor? A: It had wooden wheels, a wooden engine, wooden transmission, and wooden work!
Knock, knock. Who’s there? Cows go. Cows go who? No, silly… cows go moo!
Time for me to moooove on !
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
