Category Sauces

GLORIOUS GADO-GADO

Gado-gado wasn’t really something that was on my culinary radar, until a couple of weeks ago when I was flicking through a charity shop find – Madhur Jaffrey’s Far Eastern Cookery, a book to accompany the ’80s TV series of the same name.  It was a bargain – priced at a mere quid – so I […]

RAW MANGO & TURMERIC PICKLE

Last month, I made a no-cook, fresh turmeric and ginger pickle.  The turmeric I’d brought home from the shop had given me a surprise once I started to peel it, as the flesh revealed wasn’t bright yellow, but a creamy off-white.  At this point I didn’t even know that such a thing as white turmeric existed, and […]

ROASTED CHICKEN LEGS WITH CELERY, ENDIVE & BABY LEEKS; WITH A WHITE WINE JUS AND BALSAMIC SALSA VERDE

This was the first time I’d cooked this meal, but the result was almost exactly how I wanted it to be.  Bar the salsa verde, which, of course, you can make in advance (and I’d recommend that, not just to shave off evening prep time, but also to allow the flavours to get merry) – well, […]

(A LITTLE BIT SAUCY) CHILLI, PEPPER & CHERRY TOMATO JAM

Saucy this chilli jam is, but not in a ‘suits you, sir’ kind of way.  Initially cooked on a boil, it spends most of the cooking process simmering, which gives a sticky, soft consistency, not too wet to spoon over crackers and cream cheese, but easy to loosen up with some rice vinegar and tamari to turn it into […]

PLUM, ORANGE & APRICOT SAUCE

This year we had a roast duck on the 25th, and this very fruity, spiced sauce was a lovely accompaniment – best made a few days in advance to let the flavours develop.   Ingredients About 6 apricots, quartered About 4 plums, quartered 1 bramley apple, peeled and chopped Juice and zest of 2 oranges […]