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.
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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.
Make a batch of this spicy hot red pepper and chilli jam to give to friends at Christmas! It’s the same method as if you are making a fruit jam, you just need to cook it for longer and that means keeping an eye on it so it doesn’t stick.
It’s so simple to make cottage cheese from scratch that you’ll wonder why you haven’t made it before now – all you need is full fat milk and lemon juice, both items that you can find easily.
Traditional English Mint Sauce and Mint and Onion Sauce.
White stock is the basis of many dishes. Chicken, veal or beef bones are blanched in hot water to get rid of any impurities that could cloud the stock, then simmered with vegetables and aromatics until all the flavour and goodness is extracted from the bones. A white stock differs from a brown stock where the bones are roasted first.
Serve this sauce with any grilled meat, fish or vegetable or to drizzle over noodles – it keeps in the fridge for 3-4 days. Add finely chopped chilli to it to heat it up. You’ll find sweet mirin in the Asian shops. Substitute the shallot with red or white onion if you need to.