Easter Fun

Make Easter Smile. Easter is the real start of Spring, when our moods begin to smile too.

We asked chef, Andy if he had some particular tips and ideas that would brighten up a family weekend during the Easter holidays – especially for Stokes Food Lovers.

He didn’t let us down – he never does…Let’s begin on a sweeter note – Andy’s Hot Cross Bun Bread & Butter Pudding. The spicy-sweet flavours of the Hot X Buns, glazed with our zesty Seville Orange Marmalade is little short of WOW!

Better known for our signature sauces, Stokes ‘Jamalades‘ guarantee quality smiles all round, through the zesty marmalade and full-fruit EXTRA Jams.But this comes after the traditional Easter Lamb Roast, and Andy has a couple of excellent tips for you here too.

For a simple, equally tasty and fulfilling meal, hold back on the piles of veg, roast potatoes and gravy. Delicious yes, but a lot of work on a busy day.

Roast Spring VegetablesAs the meat cooks, drain off the juices to coat a collection of peppers, courgette, tomatoes, aubergine – whatever you want. Add a few dots of our sweet garden Mint Sauce or wholegrain Cider & Horseradish Mustard to roast in the hot oven while the lamb joint rests.

Salsa Verde – On the side of the lamb, serve a drizzling sauce of Salsa Verde using capers, garlic and fresh coriander to complement the minted veg fruits and Lamb. Enjoy the recipe – HERE.

Smaller plates? For lighter bites.Spatchcock Poussin.

A “poussin” is a butcher’s term for a young chicken, also known as a spring chicken, usually weighing between 400-500 grams. A small(ish) chicken will do well with this recipe too.

Spatchcocking, aka ‘butterflying’, is a technique in which a whole bird is prepared for cooking by removing the backbone. The bird lies flat, exposing more surface area, leading to faster cooking, crisper skin, and juicy evenly cooked meat. Try the recipe – HERE.

Condiments to complement: just £15 (+p&p)

And…

It is all made with love and attention in rural Suffolk, England.

The simple egg, free-range from cared-for hens.

CRACK…and the tasty options are so many and varied:

OmeletteHeat a teaspoon each of oil and butter in a shallow pan until the butter starts foaming.

Pour two, or three beaten eggs into the pan, rolling it from side to side to allow the eggs to gently swirl around ’till they grip onto the the sides. Keep lifting and rolling until the centre of the eggs firm and begins to set.

All this takes just a minute or so.

Fill the omelette with whatever you like – grated cheese, fresh herbs, sautéed courgettes & mushrooms. Scatter the filling over the egg, fold gently in half with a spatula, and slide onto a plate to serve.

Personally, I can’t eat an omelette without a crunch of sea salt scattered on top, and Stokes Real Tomato Ketchup on the side.

De-constructed OmeletteWe serve our household eggs with tongue-in-cheek reference to TV Chefs and  their deconstructed this and that – hence, de-constructed omelettes served with slices of toasted ciabatta and Chilli Jam.

ShakshukaShakshuka is a dish of baked eggs in a spicy tomato sauce, believed to have originated in North Africa. Peppers, tomatoes, spices and chilli create an intense sauce on which eggs are cracked to finish off baking in the oven.

Chef, Andy has a wonderful recipe for his Bakes Eggs, which you can enjoy – HERE.

I like it a little hotter than Andy, so add Habanero HOT Sauce to the Bloody Mary Ketchup – the perfect brunch.