A classic sweet sauce resembling a thin custard. delicious with sticky toffee pudding.
A simple chilli, coriander and lime dipping sauce for Asian dumplings.
An italian classic - basil pesto with pine nuts, garlic, olive oil and parmesan
Fish stock made with white fish bones, fennel, leek and onion.
This is a light fish broth that can be the base of soups, sauces and stews.
A great way to maximize yield from otherwise wasted products.
A quick and simple homemade Thai green curry paste with coriander, lime, lemongrass, ginger and garlic.
A rich, golden caramel sauce made with double cream, butter, sugar and maldon salt.
The classic recipe for hollandaise sauce - an emulsion of egg yolks, vinegar and melted butter. Hollandaise is used as the base for bearnaise and mousseline sauce and is delicious served by itself with asparagus or as part of egg's benedict.
Fresh chicken stock made with chicken wings or bones and fresh vegetables.
The base for many sauces, made with bones and vegetables simmered in water.