Redcurrant and Rosemary Sauce

Tasty, fruity sauce for yummy sausage and mash suppers!

Serves 4

500ml vegetable stock

2 tsp wholegrain mustard

2 tbsp redcurrant jelly (blackcurrant jelly/cranberry sauce will work too)

1 sprig fresh rosemary

Pour the stock into a medium sized saucepan and place over a high heat. Add the mustard and jelly and stir through. Add the rosemary and let it all bubble away fiercely for 15 mins.

Note: For a thicker sauce then melt 25g butter in the pan first, and add 1 heaped tablespoon plain flour. Mix into a paste and then gradually add the stock. Continue as normal from here, serving when desired consistency is reached.

Spiced Courgette

This is so quick and simple and tastes great served with my cous cous salad and merguez sausages!

Serves 4

Olive oil
2 courgette, diced
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1x400g tin chopped tomatoes

Heat the olive oil in a pan and add the courgette. When courgette start to soften, add the spices and mix through. Cook for a couple of minutes then add the tomatoes. Bring to the boil and then simmer for 15 mins or until sauce has started to thicken.

Honey and Mustard Dressing

4 tbsp olive oil
2 tsp runny honey
2 tsp french mustard
2 tbsp lemon juice (half a lemon)
Pinch salt
Grind of black pepper

Mix oil, honey, mustard and lemon juice together until well combined. Season with salt and pepper.

Wild Garlic Pesto

This week I went for a bit of a forage in our local public gardens and harvested several bunches of wild garlic. Nothing better to do with wild garlic than make pesto...mmmmmm!
This recipe is by Sarah Raven.

For a large jar:
2 handfuls (about 100g) of wild garlic leaves with flowers
200ml extra virgin olive oil, plus a bit more for sealing
50g pine nuts or walnuts
2 garlic cloves
50g parmesan cheese, grated
salt and black pepper

Blanch the wild garlic leaves in boiling water for about 10 seconds. Refresh in cold water and pat dry on kitchen paper.
Put the wild garlic, olive oil, pine nuts or walnuts, together with the garlic cloves, into a food processor and blend to a puree.
Transfer to a bowl and mix in the grated parmesan.
Season carefully and put into a sterilised jar.
Pour over a little extra virgin olive oil to seal and cover tightly.