style="font-size:15px;"> salt and freshly ground black pepper
Melt the butter in a medium-sized saucepan and stir in the flour. Cook for a few seconds or until the flour bubbles round the edges, then add the bay leaf, turn up the heat and pour in about one-third of the milk or soya milk.
Stir hard until the sauce is very thick and smooth, then repeat the process twice with the remaining milk so that you finish with a thick pouring consistency.
Take the pan off the heat and beat in the grated cheese, mustard, a tiny pinch of cayenne pepper, and salt and pepper to taste. Don’t let the sauce get too hot once the cheese has been added or it may go stringy and spoil.
Cranberry sauce v
This rich, thick red sauce with a tangy flavour is a delight. Although you can find jars of cranberry sauce and jelly in any supermarket, it’s much nicer to make your own from lovely juicy cranberries. It’s delicious with white nut roast with parsley stuffing or chestnut pâté en croûte as part of a Christmas dinner. It keeps well in the fridge for 3–4 weeks.
SERVES 8
225g (8oz) fresh cranberries
150ml (5fl oz) water
175g (6 oz) caster sugar
Sort out the cranberries by removing any bruised ones and taking off any little stems. Wash the berries and put them into a saucepan with the water.
Cook gently until the berries begin to ‘pop’ and are tender – 7–10 minutes on a high heat.
Add the sugar and simmer for 5 minutes or until the sauce is glossy.
VARIATION
Gooseberry sauce v
This, too, is delicious with many nut and pulse dishes. Make in the same way, using just 4 tablespoons of water, then blend. You probably won’t need as much sugar.
Cucumber raita
This refreshing yoghurt dish is perfect with curries, lentil croquettes and bhajis.
SERVES 4–6
½ cucumber, peeled and diced
salt
275ml (10fl oz) natural yoghurt
½ green chilli, deseeded and chopped (optional)
Put the cucumber into a sieve set over a bow, sprinkle with salt, cover with a small plate with a weight on top and leave for 30 minutes to draw out excess water. Then rinse, squeeze and pat dry the cucumber with kitchen paper.
Mix the cucumber with the yoghurt and chilli.
VARIATION
Cucumber and mint raita
Make as described, adding 2–3 tablespoons chopped fresh mint.
Cucumber and coriander raita
Make as described, adding 2–3 tablespoons chopped fresh coriander.
Vegetarian gravy v
Easy to make and delicious. Try it with toad-in-the-hole and easy creamy mash or with lentil loaf.
MAKES ABOUT 425ML (JUST OVER 15FL OZ)
1 onion, chopped
1½ tbsp rapeseed or olive oil
25g (1oz) plain flour
1 garlic clove, crushed
425ml (15fl oz) water
vegetable bouillon, stock cube or powder (optional)
1 tsp yeast extract
1–2 tsp dark soy sauce
salt and freshly ground black pepper
Fry the onion in the oil for 10 minutes. Sprinkle in the flour and, stirring all the time, let it brown over the heat.
Add all the remaining ingredients. Bring to the boil and leave to simmer for 10 minutes. If you like a smooth gravy, strain or blend. Season to taste and serve.
Classic hollandaise sauce
A rich, special-occasion sauce that is wonderful with asparagus, artichokes or salsify. This is the traditional method of making it, with a whisk in a bowl over a pan of hot water. It can also be made quickly in a blender or food processor.
SERVES 6
1–2 tsp lemon juice
1 tbsp cold water
salt and freshly ground black pepper
2 egg yolks
125g (4oz) butter, diced
Mix together 1 teaspoon of the lemon juice, water and some salt and pepper in a double saucepan or a bowl set over a pan of hot water (don’t let the water boil).
Beat in the egg yolks, then whisk in a quarter of the butter, beating until the butter has melted and is beginning to thicken.
Add the rest of the butter in three batches, beating well between each batch. Add a little more lemon juice if you wish.
Quick blender hollandaise
This gorgeous sauce is easy to make if you use a blender. Make it just before you want to eat it.
SERVES 4
125g (4oz) butter, diced
1 tbsp lemon juice
2 egg yolks
salt and freshly ground black pepper
Melt the butter in a small saucepan then bring to the boil.
Whiz the lemon juice and egg yolks in a blender until pale and thick, then, with the machine still running, pour in the boiling melted butter and whiz for a further minute. Season with salt and a pinch
