sauces andamp condiments

Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved.

Get-ahead gravy

onions

carrots

celery

rashers of higher-welfare smoked streaky bacon

bay leaves

sage

rosemary

star anise

chicken wings

olive oil

60 ml sherry or port optional

flour

cranberry sauce

https://www.youtube.com/watch?v=XmxJeptDDlY

This tomato ketchup recipe will blow your socks off when dolloped on steak and chips – heaven!

Homemade tomato ketchup

onion

fennel

ginger

garlic

red chilli deseeded and finely chopped

basil

coriander seeds

cloves

kg yellow, orange or green tomatoes chopped, tomatoes

ml red wine vinegar

brown sugar

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Mark Hamill's roast sirloin & Yorkshire puddings

eggs

175 ml whole milk

g beef dripping

kg beef bones

leeks

red onions

plain flour

ml red wine

ml port

kg whole dry-aged sirloin of beef

g black peppercorns

Hollandaise sauce

unsalted butter

dessert spoon white wine vinegar

lemon

https://www.youtube.com/watch?v=-Hq18uWPFVM

Radish pickle

radishes

red wine vinegar

caster sugar

Spicy cucumber pickle

cucumbers cucumbers

banana shallots

mustard seeds

turmeric

75 g caster sugar

ml vinegar

Homemade mustard

g yellow mustard seeds

150 ml Champagne vinegar

ml white wine

tarragon

https://www.youtube.com/watch?v=PpSBFg9fwWs

Nothing tastes fresher than a homemade dessert sauce. Two cups fresh raspberries may be substituted for frozen raspberries in this make ahead sauce.

Raspberry Sauce

(12 ounce) package frozen unsweetened raspberries, thawed

water

Splenda® Granulated Sweetener

cornstarch

Press raspberries through a fine mesh strainer into a saucepan, discarding solids. Add water to raspberries.

In a bowl, whisk together Splenda Sweetener and cornstarch. Add to raspberry mixture, stirring until sweetener dissolves.

Cook over medium-high heat, stirring constantly, until mixture boils. Cook, stirring constantly for 1 minute. Cool. Refrigerate for about 2 hours before using.

Serve over Peach Frozen Yogurt, Flourless Chocolate Cake, or New York Style Cheesecake.

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Salsa verde

parsley

mint

capers

vinegar

anchovy

Dijon mustard

really good extra virgin olive oil

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Basic tomato sauce

red chilli

oregano

x plum tomatoes

extra virgin olive oil

It’s a joy to partake in the ritual of making a good aïoli. The process has broken many a cook – not because it’s hard or complicated, but because it’s an emulsification of oil and egg yolk: add too much oil too quickly and it can easily split – this method demands focus. So why do it? Most shop-bought mayo, which would be the base, doesn’t use good oil, so here you have the power to make something lip-smackingly special. An aïoli is similar to a mayonnaise, but it’s pungent and almost spicy with the hum of raw garlic. It’s a boisterous condiment that, when made well and used in the right dish with restraint, is phenomenal. When a blob hits a hot soup, what might be too much in its raw state mingles to become something fantastic, and, when a small spoonful is rubbed across hot toast with cold roasted meats or dressed crab and a little lemon, you’ll discover a whole new level of deliciousness. So treat it more like Tabasco or English mustard, just like an antagonist.

Garlic aïoli

100 ml cold-pressed extra virgin olive oil

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.

Simple houmous

x chickpeas

tahini

Super-tasty and flavoursome, this gravy is just as good as the real thing.

Vegan gravy

g dried porcini mushrooms

thyme

port

blackcurrant jam

Marmite

tomato purée

vegetable stock

This easy, beautiful pesto recipe is absolutely bursting with fresh herby flavour.

Pesto

pine nuts

Parmesan cheese

Walnut skordalia

80 g shelled walnuts

g breadcrumbs

sumac

Liven up dishes with this refreshing but punchy relish. If you don’t have a food processor, make it in a pestle and mortar instead for a slightly chunkier result.

Sambal nenas (pineapple relish)

pineapple

shallots

red chillies

bird's-eye chillies

lime

Take your kibbeh to the next level with this quick and easy sauce that I just love. It’s fresh and zingy, it’s simple, and it’s totally delicious. I know you’ll love it, too. Give it a go.

Amba sauce

mango

limes

fenugreek seeds

cayenne pepper

¼ teaspoon sweet smoked paprika

cayenne pepper (optional)

With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with cold ham, chicken or game. It’s fantastic in cheese sandwiches, too.

Mango chutney

kg mangos (firm, but ripe)

cardamom pods

500 ml white wine vinegar

sugar

cumin seeds

chilli powder

nigella seeds

This recipe is more of a principle – once you’ve rustled up a batch you’ll see what I mean. The tomatoes go wonderfully soft, sweet and sticky, and can be used in all sorts of other dishes.

Wine-gummy tomatoes

3.5 kg large ripe mixed tomatoes

½ a bunch of fresh soft herbs

Lemon pickle

lemons

yellow mustard seeds

curry leaves

The beauty of this sauce is that it’s jam-packed with beautiful, seasonal veg, making it not only nutritious, but full of flavour too. Feel free to swap out the fresh ingredients depending on what’s available on the day. 

Tomato base sauce

g onions

g leeks

g celery

g carrots

g courgettes

g peppers

pumpkin potatoes

g garlic

800 g tinned tomatoes

Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn’t be easier to make. Awesome with a classic crumble.

Vanilla custard

vanilla pod

600 ml whole milk

cornflour

Super-quick and easy, this tasty guacamole recipe takes just 10 minutes to knock together. 

Classic guacamole

½ a small red onion

avocados

coriander

cherry tomatoes

Kimchi is Korea’s famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar. 

Kimchi

Chinese cabbage

Korean shrimp paste

gochugaru (see tip)

200 g daikon (see tip)

spring onions

Broad bean dip

300 g broad beans (podded weight)

crème fraîche

dill

flatbreads, pitta bread bread

Having a jar of this in your fridge is brilliant. My favourite way to eat it is with oily fish, such as mackerel or sardines. The rose petals are delicate and fragrant, and nicely balance the heat of the chillies. You can pretty much eat any garden rose, just make sure they haven't been sprayed with pesticides. If you can find some really wonderful-smelling roses, you’ll notice their fragrance will come through in the harissa.

Lovely tomato & rose petal harissa

tomatoes

smoked paprika

rose petals

rose water

Pesto is so versatile, the principle of herbs, nuts and cheese, bolstered by garlic and good extra virgin olive oil, can be taken in so many different ways. This is the classic combo, celebrating basil, pine nuts and Parmesan, but use what you’ve got in stock.

The best basil pesto

basil (40 grams)

Parmesan

Jersey Royal potato

No Honey Mustard

Greek yogurt

Splenda® Monk Fruit Granulated Sweetener

yellow mustard

apple cider vinegar

garlic, grated

onion powder

salt

In a medium bowl, whisk together all of the ingredients until well-blended.

Store dressing in the refrigerator until ready to use.  Keeps in the refrigerator for 1 week.

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Get-ahead gravy

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Basic tomato sauce

Garlic aïoli

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Vegan gravy

Pesto

Walnut skordalia

Sambal nenas (pineapple relish)

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Mango chutney

Wine-gummy tomatoes

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