Recipes

Sauces and accompaniments

Inspired dishes that cater for every course and every cuisine...

  • Beetroot jam

    Beetroot jam

    Start this recipe the night before. Peel and grate the beetroot. Combine with the sugar in a bowl, cover with cling film and allow to stand overnight. The next day, transfer the beetroot and sugar to a saucepan. Add 250ml water and the lemon juice and bring to the boil over a medium heat, stirring occasionally. Simmer gently over a...read more

  • Spiced apricot sauce

    Spiced apricot sauce

    Blanch the tomatoes in simmering water for 20 seconds then plunge into iced water. Peel then halve, discard seeds, then finely chop the flesh. Set aside. Place the star anise, cloves, peppercorns and nutmeg into a pan over a moderate heat and dry roast until fragrant then blend together using a coffee grinder or mortar and pestle. Shake through a sieve...read more

  • Armagnac, prune and almond compote

    Armagnac, prune and almond compote

    Place all of the ingredients into a medium sized saucepan and top with water to ensure the prunes are completely submerged. Place on cooker over a low heat for 15 minutes, gently stirring regularly, then remove and allow to cool. Store in an airtight, clean and sterilized jar in the fridge for up to 4 weeks....read more

  • Vanilla pickled vegetables

    Vanilla pickled vegetables

    Layer the vegetables into the jar, alternating them to provide colour. Place the vinegar, sugar, ginger, ½tsp table salt and peppercorns in a saucepan and add the vanilla pods with the seeds scraped. Boil rapidly for 10 minutes. Remove from the heat, pour the liquid and spices into the jar over the vegetables and seal immediately. Store in the fridge. Leave...read more

  • Date and green chilli chutney

    Date and green chilli chutney

    Place the Demerara sugar into a medium-sized saucepan over a moderate heat. Swirl the pan until the sugar has evenly caramelised then add the vinegar and simmer gently until combined. Add the ginger and cook for 5 minutes then add the dates and 250ml water and cook for a further 5 minutes. Add the chillies, ½tsp table salt and cook for 3-5...read more

  • Curried pickled onions

    Curried pickled onions

    Place the onions in a large bowl and sprinkle with the salt. Cover with cold water and soak for 24 hours. Drain and rinse well under cold water. Peel and set aside. To make the curry pickling liquor, place all the remaining ingredients into a large saucepan and bring to a rapid boil for 10 minutes. Add the onions and simmer very...read more

  • Garlic confit

    Garlic confit

    Place the garlic cloves and olive oil in a saucepan over the lowest setting possible on your stovetop (use a simmer pad if necessary) and cook for 1 hour or until the garlic is soft. You do not want the oil boiling at any time, you want it just past warm as this ensures the garlic becomes beautiful and soft – plus...read more

  • Pizza sauce

    Pizza sauce

    Place the tomatoes and oregano in a food processor with ¼tsp salt and 2 pinches of freshly ground black pepper, and blend until smooth....read more

  • Passion fruit curd

    Passion fruit curd

    To make the curd, place the sugar, butter, lemon zest and lemon juice in a medium saucepan on a medium heat. When the sugar has dissolved and the butter melted, add the passion fruit pulp, warm for 30 seconds, then remove from the heat. Beat the eggs and yolks in a bowl, gradually pour in the contents of the pan and...read more

  • Damson cheese

    Damson cheese

    Preheat the oven to 180°C/350°F/Gas 4. Put the fruit and lemon juice in a heavy casserole dish and cover. Put in the oven for 10 minutes, then lower the heat to 150°C/300°F/Gas 2 and cook for 50 minutes. Lower the heat further to 130°C/250°F/Gas ½ and cook for a further 1 hour. Sit a nylon sieve over a bowl and...read more

  • Red plum jam

    Red plum jam

    Half and stone the plums. Lay the pieces in a large earthenware bowl, adding some sugar over each layer of fruit, finishing with sugar over the top. Wrap the plum stones in a small piece of muslin and bury it in the plums and sugar. Leave overnight. Transfer the contents of the bowl, including the stones, into a preserving pan....read more

  • Forager’s jelly

    Forager’s jelly

    Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil. Using a potato masher, press the fruits gently...read more

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