A beautifully rich and robust sauce to serve with fillet steak for those wanting to take their sauce making skills to the next level. This demo focuses on making the Chateaubriand Sauce. How to make Celeriac Puree and How to cook the fillet steak are added on at the end. This is a step by step, easy to follow sauce recipe demo using Pure Beef Stock. An ideal sauce for a special occasion when you want something different to complement your steak. #beef #filletsteak #beefrecipe

A delicious, melt in the mouth recipe for a relatively cheap cut of meat. The slow cooking breaks down the natural gelatine in the ribs to create rich & silky sauce. Ingredients: (Serves 3 to 4) 6 Beef Short Ribs 500ml Pure Beef Stock 1 bottle Red Wine 150g Chestnut Mushrooms 100g Bacon Lardons 40g Tomato Puree 1 Whole Head of Garlic 2 Bay Leaves Sprigs of Thyme Parsley (optional) Salt & Pepper Method: 1. Heat a little oil in a large pan. Season the ribs well with salt & pepp

A classic French potato dish - thinly sliced with onions and slow cooked in Pure Chicken Stock a refreshing change from the everyday potato choice! Ingredients (serves 4) 1 kg Potatoes thinly sliced 3 Medium White Onions thinly sliced 500ml Pure Chicken Stock 40g Butter Salt & Black pepper Method Maris Piper, King Edward or Desiree potatoes work best for this dish. Pure Chicken Stock can be replaced with Pure Veggie Stock for a vegetarian version. Pre-heat the oven to 180’C a

A choice selection of shellfish and fish added to our Pure Shellfish Stock - if you love shellfish you're going to love this dish! Ingredients: (Serves 2) 500ml Pure Shellfish Stock 1 Small Onion (finely diced) 1 Small Fennel (finely sliced) 1 Medium Maris Piper Potato (diced) 2 King Prawns (raw) 6 Mussels 6 Clams 200g Hake Loin (filleted, pin boned and cut into chunks) 200g Tinned Tomatoes (chopped) 100ml White Wine 1tsp Tomato Puree 4 Garlic Cloves (minced) 30g Unsalted But

A bowl of tantalising tasty goodness - a base of Pure Chicken Stock with fresh ingredients thrown in! Ingredients: (Serves 2) 500ml Pure Chicken Stock 100ml Water 2 Small Chicken Thighs 80g Rice Noodles (cooked) 20g Root Ginger 3 Spring Onions 1 Small Red Onion (soak in cold water for 10 mins) 4 Garlic Cloves 1 Red Chilli 1 Small Bunch Coriander 1 Lime Fish Sauce Method: 1. Poach the chicken in water until firm to the touch. (10-15mins). Once cooked, refresh in cold water and

Our take on a classic chicken dish in a distinctive white wine sauce. So easy yet so very tasty! Ingredients: 500ml Pure Chicken Stock 4 Chicken Legs (or 8 thighs/drumsticks bone in) 300ml Riesling Wine 250g Chestnut Mushrooms (quartered) 250ml Double Cream 130g Bacon Lardons 1 Onion (diced) 30g Unsalted Butter 30g Flat Leaf Parsley (finely chopped) 3-5 Garlic Cloves (minced) 2 Bay Leaves 1 Sprig of Thyme Method: 1. In a deep pan fry the lardons over a medium heat for 3-4 min

This a naturally delicate sauce, fun to make and complements all flat and white fish. Ingredients: 500ml Pure Fish Stock 250ml Dry Cider 1 Medium Shallot (finely chopped) 30g Unsalted Butter 12 Fresh Mussels 100g Cooked Shell-on Prawns 100ml Double Cream 30g Flat Leaf Parsley (finely chopped) Method: 1. Wash and clean the mussels in cold water. 2. Peel the prawns keeping the heads and shells to one side. 3. Put a pan onto a high heat, leave for 2 mins then add the washed muss