Articles & Recipes

This classic sauce will be ready in the time it takes for your just-cooked steaks to rest – just be careful when lighting the alcohol. If you can, use the same pan you used to cook the meat, for extra flavour.

Try Michael Caines simple but tasty Cauliflower puree recipe.

This apple sauce is a doddle to make and, as a bonus for anyone with a glut of apples, it also freezes well. It’s the perfect traditional accompaniment to roast pork, and also makes a deliciously light, fruity dessert when swirled through Greek yoghurt.

Turn stale bread into something wonderful and make this Romesco-inspired sauce. Smoky, tangy and vibrantly coloured, Romesco originally hails from Spain. It’s lovely with just about everything, but particularly good with cooked veg or prawns as part of a tapas-style spread. This recipe will make a small bowlful, which can be stored in the refrigerator for 2-3 days.

Traditionally partnered with classic Chateaubriand steaks, this rich sauce hails from France – the perfect complement to succulent, tender beef. Enough to serve 4.