Summer made simple with Stokes and Gressingham

As the August Bank Holiday approaches it may be your last chance for a BBQ or to dine Al Fresco. One of our favourite ways to enjoy duck in the warmer months is to shred up aromatic duck and serve it on top of a bed of lettuce leaves, sprinkle grapes and pomegranate seeds on top and then drizzle generously with Stokes Hoisin sauce. Alternatively you could marinate your duck legs in Stokes sweet chilli sauce before slow cooking in the oven and then shred and serve in tortilla wraps with coleslaw and fries. For BBQs they make a delicious red onion marmalade that you can add to hot dogs or a sweet burger relish as an alternative to ketchup, they also have many dressings to choose from for your salad. For more ideas have a look at their website www.stokessauces.co.uk