Stokes Real Mayonnaise + Win a Foodie Trip to Greece

Stokes Sauces Real Mayo
Stokes like their food simple, good and delicious and they make their sauces that way too. Unique recipes prepared in small batches with top quality ingredients. Like Tomato Ketchup made with juicy Italian tomatoes, creamy Real Mayonnaise made with extra virgin olive oil and free range eggs, and a traditional British Brown Sauce built on a healthy splash of real date puree.

Founded in 2004 by Rick Sheepshanks, today Stokes Sauces employs over 40 people producing over 75 different lines, all hand produced to carefully created and closely guarded recipes in their Suffolk "Saucery".  

Mayonnaise was the first of the Stokes product range that Rick decided to perfect because other mayonnaise's just didn't deliver the quality he sought. "With a mere handful of simple ingredients to deal with, why do people get it so wrong."

Ingredients. That's it! There are so few, if the quality of just one fails, the whole thing fails.

Start with the eggs. Stokes found a producer farming high Welfare Standard British Free Range hens whose eggs are perfect and can be delivered to meet their strict regime of hygiene and quality.

Dijon Mustard - even easier ... they make our own (which is pretty darn good judging by the quality of the mayo).

Salt - after much testing of many varieties of salt, they decided that only the best would do. So, without compromise, they import salt from the Dead Sea which is natural, full of flavour yet without the harmful effects of sodium.

Finally the oil - a story in itself.....

The majority of the oil they use is British, from British Oil Seed Rape, which paints the fields with a glorious sunshine yellow in May and June. Great though this is, Rick felt on its own it wasn't enough. It made a really good mayonnaise ... just not a great one. They needed to add extra virgin olive oil (or EVOO) to make it great. Another huge challenge because there are so many of them. Spanish? Italian? Greek? And within all of these - which?

Which olives? Which island? Which hillside? Which producer?

They quickly decided on Greece, tried over 30 different EVOOs in hundreds of different ratio permutations of extra virgin to rapeseed oil. Eventually, they got it right and then quite literally stumbled on the producer in Crete who gave it just that edge. 3,000 years of history and its abundance on the hillsides of Crete can't be wrong - and nor were they.

Adding 5% Cretan Koroneiki extra virgin olive oil to the mayonnaise made it good enough to call it Stokes Real Mayonnaise.

And so Stokes Real Mayo was born...and it's just like homemade (in fact it's even better)!

Stokes Sauces


The Greeks consider the koroneiki olive to be the “queen of olives”. Although not good for snacking due to their bitterness, they produce a lush, velvety, dark green oil with a satisfyingly smooth flavour. Once the Stokes team had tried Greek extra virgin koroneiki olive oil in their recipe, nothing else would do.
As an added bonus, the koroneiki olive trees are incredibly beautiful. They have two-tone leaves - light and dark green - and one tree can produce both green and purple olives simultaneously. A grove of koroneiki olive trees with a breeze rippling through them is a truly stunning sight.
If you would like to see these trees for yourself, and to find out exactly how special the extra virgin olive oil is, just enter Stokes Sauces simple competition. The first prize is a three day trip for two foodies to Crete, including a personal guided tour to a koroneiki olive grove. There are also ten runners-up prizes of luxury Stokes hampers.

Stokes Sauces
It's not just about the mayo at Stokes Sauces though! They have an amazing range of other ketchups and sauces including 5 types of ketchup (the curry ketchup sound's amazing), 3 varieties of BBQ sauce, a sweet chilli sauce, salad dressings galore, traditional condiments such as cranberry sauce and redcurrant jelly as well as an abundance of relishes and pickles.

The good news is they are now available at Sainsbury's, Waitrose, Ocado, Booths and all good independent stores, farm shops and deli's. Their products can also be ordered directly from their website.

Disclosure: This is a sponsored post. I received a hamper of Stokes Sauces and was compensated for writing this post. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)

Microwave Mince Pie Fudge

Microwave Mince Pie Fudge
 An easy edible gift for Christmas, this mince pie fudge is made entirely in the microwave. Perfect for last minute gifts (you know the scenario, new neighbours turn up with a tin of chocolates and you've got to reciprocate pretty quickly) and also the perfect addition to a homemade festive hamper. It's a handy recipe to have tucked away and great for using up a half opened jar of mincemeat.

I'd never made fudge in the microwave before, but now I know how easy it is, I'm going to experiment. Next on the list to try is boozy chocolate orange of my favourite Christmassy flavour combinations. If you're giving the fudge away as a gift, just pop it into clear cellophane bags once it's completely set and tie with a pretty ribbon. Alternatively, just scoff it all yourself! It is Christmas after all.

Microwave Mince Pie Fudge


  • I've given instructions for making the fudge in a 900 watt microwave. Times would need to be adjusted if your microwave is a different wattage.
  • Instead of mincemeat you could try adding dried cranberries and chopped pecan nuts or, for a boozy fudge add 2 TBSP of Bailey's. 
  • The fudge needs to be left to set for 2 hours before cutting. It may still be a bit soft after this time but will firm up a bit more after cutting into cubes. 
  • The fudge needs to be eaten within 3 weeks.


Microwave Mince Pie Fudge


Yield: 4 gift portions

Microwave Mince Pie Fudge

prep time: 20 MINScook time: total time: 20 mins
An easy microwave Christmas fudge recipe using mincemeat.


  • 400g Caster Sugar
  • 397g Tin of Condensed Milk
  • 140g Butter, cubed
  • 1 TSP Vanilla Extract
  • 3 TBSP Mincemeat


  1. Grease and line a 20cm square tin.
  2. Place the sugar, condensed milk and butter in a large microwaveable bowl. Microwave on high for 16 minutes (or until the mixture turns a caramel colour) stirring every 2 minutes. Make sure the bowl is large as the mixture has a habit of spilling over.
  3. Add the vanilla extract and mix in then stir through the mincemeat. Pour into the prepared tin and leave to set for 2 hours (do not put in the fridge).
  4. Once cooled, carefully lift the fudge out of the tin using the baking paper and cut into small cubes. The fudge will still be quite sticky at this point but will firm up within an hour or so. Place in an airtight tin or gift bags.


Microwave Mince Pie Fudge


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.
Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs (Jam & Clotted Cream)

Crispy Christmas Tree Lollipops

Christmas Tree Lollipops

So, hands up, who's finished their Christmas shopping? I almost have (just two more presents to collect, which I've already ordered) so there's just the wrapping left to do here (boo).... that will be a fun day! I try and be as organised as possible and get everything sorted before the start of December so the kids and I can enjoy some festive holiday baking, crafting and days out without the stress of buying and wrapping presents still on my mind. I'm also working right up to the 20th so I don't have much time to do anything after that, unless I want to drag 3 children around the shops with me (no thank-you).

These Crispy Christmas Tree Lollies are one of the recipes we like to make over Christmas.The kids love getting creative with the decorations so we raid our local supermarket cake decorating aisle before we start. Sprinkles, mini smarties, dragees and edible glitter are all used with copious amounts of icing! It's a fun festive rainy day activity for kids of all ages. Enjoy!

Christmas Tree Lollipops made with puffed rice cereal


  • We used a natural green food colouring for these crispy lollies but if you wanted a stronger green colour I'd advise using a gel colouring which will give a more vibrant, brighter green.
  • The lollies will keep for up to 3 days in an airtight container and would be fine to freeze too.
  • Perhaps leave one of these out for Santa on Christmas Eve instead of the traditional mince pie.


Christmas Tree Lollipops


Christmas, Lollies,
Yield: 16 lolliesPin it

Crispy Christmas Tree Lollies

The kids will love making, decorating and eating these crispy Christmas Tree lollies made with puffed rice cereal!
prep time: 30 minscook time: total time: 30 mins


  • 9 tea cups of Puffed Rice Cereal
  • 9 tea cups of Marshmallows
  • 95g Butter
  • Green Food Colouring, Cake Sprinkles, Icing Tubes
  • 16 Lolly Sticks


  1. Line 2 x 20cm round tins with baking paper.
  2. Put the marshmallows and butter in a large microwaveable bowl and melt (I do 10-15 second bursts and stir).
  3. Let the mixture cool slightly before adding the puffed rice cereal and green food colouring (add a few drops at a time until you get required colour).
  4. Spoon the mixture into the prepared tins and press down firmly. Place in the fridge to chill for 2 hours.
  5. Take the baking tins out of the fridge before removing from the tins and cutting into triangles (as you would cut slices of cake).
  6. Push 1 lolly stick in the bottom of each tree triangle and decorate.


Christmas Tree Lollipops


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.

Disclosure: I was asked by An Elf for Christmas to develop a festive recipe. I received an Elf for Christmas in return.
Beth Sachs (Jam & Clotted Cream)

Christmas Giveaway: Win a Morton's Traditional Taste Turkey

Morton's Traditional Taste Turkey

Morton's free-range turkeys, ducks, chickens and geese are special. They use traditional birds like Norfolk Blacks and Norfolk Bronzes which are slow to mature but full of flavour. The best things take time, and these birds are no different! They start off as day-old chicks in their “turkey hotel” – a large covered area to keep them protected from the elements. As soon as they’re old enough, they move off into the great outdoors where they’re free to scratch, peck and get into mischief. The young turkeys can often be found in the trees (they’re woodland birds after all!) and it’s this sort of environment that makes them happy and keeps them healthy.
Unlike supermarket birds, Morton's poultry is free to express all their natural behaviours. By having plenty of room and space to roam around they are far less susceptible to disease as well and when the time comes, the birds are dispatched quickly, humanely and in small batches to ensure the animals never get stressed.

Morton's Traditional Taste Turkey

Morton's are a small family run farm and have never set out to be the next “super shed” for turkey production. Their aim is to produce small, high-quality batches of poultry that taste the way poultry used to taste. Plenty of flavour, gamey and moist. That’s Morton’s Traditional Taste!
Morton's Traditional Taste have kindly offered one of their free range turkeys to one of my blog readers this Christmas. To be in with a chance of winning this great prize all you need to do is fill in the Rafflecopter widget below. Please note this competition is for UK mainland residents only please.

*Rafflecopter Widget Removed - Competition Closed*
Beth Sachs (Jam & Clotted Cream)

Festive White Chocolate, Fudge & Cranberry Tiffin

A No Bake Festive White Chocolate, Fudge & Cranberry Tiffin
It's perfectly OK to post festive recipes now isn't it? Oh good, glad you agree because my first Christmas recipe for 2017 is a good 'un. These white chocolate, fudge and cranberry tiffin squares would make an excellent sweet nibble at your Christmas party, boxing day buffet or even your school Christmas bake sale (maybe even Santa would like a square of this on Christmas Eve instead of a mince pie?). Quick, easy, but absolutely gorgeous (but maybe not so good for your teeth...sshhh I wont tell your dentist), these tiffin slices will definitely steal the show. I've used ginger biscuits in this recipe and it gives the tiffin a lovely warmth that you just wouldn't get from plain biscuits but it also acts to cut the sweetness of the white chocolate too. If you LOVE ginger then a piece of stem ginger in syrup chopped up finely and chucked into the mix would be an AMAZING addition.

It's a pretty easy recipe for making substitutions. If you're not too keen on dried cranberries for example, add raisins instead. Or, just add the same quantity of nuts. It's very forgiving so have a play around and see what you come up with! The kids and their mates polished it off in no time at all which is always a good sign. This will definitely be made again in the run up to Christmas Day.

Festive White Chocolate, Fudge & Cranberry Tiffin


  • If you don't like ginger biscuits substitute for digestives or shortbread.
  • A handful of chopped pecan nuts to the mixture would give it some extra crunchy texture.
  • The tiffin can be made up to 5 days before it's needed and stored in the fridge (or a cold garage or shed if fridge space is short).
  • If white chocolate isn't your thing just use milk chocolate or a mixture of milk and dark chocolate.


Festive White Chocolate, Fudge & Cranberry Tiffin


Tiffin, Chocolate, Christmas, No Bake
Yield: 12 squaresPin it

White Chocolate & Cranberry Tiffin

A festive no bake white chocolate, fudge and dried cranberry tiffin with crushed ginger biscuits, cherries and marshmallows.
prep time: 15 minscook time: total time: 15 mins


  • 450g White Chocolate
  • 50g Butter
  • 150g Dried Cranberries (plus a small handful for the top)
  • 100g Glace Cherries
  • 100g Mini Marshmallows
  • 100g Ginger Biscuits, crushed
  • 100g Fudge Pieces
  • 100g White Chocolate Chips
  • Icing Sugar to finish


  1. Line a 20 x 20cm tin with baking paper.
  2. Put the 450g white chocolate (broken into small pieces) in a microwaveable bowl with the butter. Melt in the microwave being careful not to burn it (I do 15 second bursts and stir).
  3. Stir in the dried cranberries, cherries, mini marshmallows, ginger biscuits, fudge and white chocolate chips and press into the tin. Scatter with the extra cranberries.
  4. Put the tiffin in the fridge and allow to set for 2 hours before cutting into squares and dusting with icing sugar.


Festive White Chocolate, Fudge & Cranberry Tiffin


For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.
Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs (Jam & Clotted Cream)
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