STUCK FERMENTATION - HELP!

[Stovies Ales]

I have recently returned to home brewing and have my second batch in the fermentor but it appears to have died. This is an extract brew and I have used a John Bull amber extract with 500g Muntons light spray-dried extract & 500g brewing sugar (Not the "professionals" choice I know but I am feeling my way back in slowly). The yeast was Safle S 04 which was very active when pitched.
Fermentation was very vigoutous for 3 days but has been sat at 1014 now for over a week (I have been away for a few days).
Temp is a constant 20-21 degrees.
Any advice on how (or if) I can retrieve th batch? It smells and tastes OK and is not heavily clouded.

[Aleman]

Its finished, Rack it to another FV with a Tap Attached, and containing your priming Sugars and Bottle it.

The additional Malt extract will raise the FG by a couple of points compared to pure sugar as its not completely fermentable, so a Kit that would have finished around 1.010 will end up around the 1.012 - 1.014. Result being a 'fuller' beer.

[oxford brewer]

You could try rousing the yeast with a gentle stir to see if that will get it to drop a few more points,or you could sprinkle a packet of dry beer enzyme to re-start fermentation.
If your not that bothered about the only slightly high FG and it tastes ok then do as TJB recommends.

[Vossy1]

There's been a similar problem inanother topic about amber slowing/stopping fermentation short of desired fg.

I'm suffering with this myself at the mo, my ales stuck at 1014, but I've racked it to corny anyway, 15 days in primary, 2 lots of yeast and a rousing are quite enough

[Stovies Ales]

Cheers folks - it certainly tastes Ok and looks about right so away we go.
I have really enjoyed getting back into this and am planning a progression to partial/full mash early in the new year!
Joining the forum is probably the best option I have taken since starting up again! Lots of useful info and some interesting reading.
Thanks again fo the help.