Is this the most delicious sauce in the world to pour over icecream? It’s up there with the best. Make it in advance and store it in a kilner jar or empty Bonne Maman jar in the fridge ready to cheer you up when you need a sugar hit. Spread it on sourdough toast, drizzle it over warm buttermilk pancakes or waffles, spoon it over thick Greek yogurt or sour cream or layer it between a Victoria sponge with fresh cream or buttercream. You could just eat it by the spoonful from the jar and lick the spoon clean.
Browsing: SAUCES, OILS, DRESSINGS + DIPS
Use that carton of lamb’s lettuce that you buy in the supermarket and forget about by turning it into pesto! Adapt this recipe easily using baby spinach or rocket leaves instead of the lettuce and basil instead of the mint. We’ve used walnuts because we had them but you can try cashew nuts, pine nuts or almonds!
Learn how to make mayonnaise in four different ways with this easy guide from Leith’s Cookery School.
Learn how to prepare six different dressings including a classic vinaigrette with our easy guide with this video from Leiths Cookery School.
Caper sauce is really good with any grilled fish. Use the little capers that are packed in salt or stored in brine for this recipe. Rinse and drain them first.
Adding a fortified wine like Madeira or sherry to the turkey juices along with some chicken stock makes a rich gravy. Use red or white wine if you don’t have either – it’s a classic turkey gravy recipe where you add stock to the turkey juices left in the pan and thicken it with flour so it can be adapted easily.
This is an old recipe from a BBC Good Food magazine which we cut out and kept. It’s foolproof. (We’ve adapted it slightly.) Make it up to a week ahead and keep it in the fridge in jars or in a bowl covered with cling film.