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Sauces

Tomato chutney by Tessa Bramley

Tomato chutney by Tessa Bramley

Blanch the tomatoes in boiling water for about 12 seconds. Drain and refresh. Skin, halve and remove the seeds. Put the tomatoes on a rack over a shallow-sided baking tray. Read more
Sauce vièrge

Sauce vièrge

Warm the olive oil in a pan over a low heat. Remove from the heat and add the shallots garlic basil stalks salt and pepper. Leave for an hour then remove the stalks and garlic. Read more
Truffle butter sauce

Truffle butter sauce

Place the balsamic vinegar sherry vinegar and port in a pan and reduce to a glaze. Add cream and butter. Season to taste. Read more
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