The best, natural gravy to complement your roast dinner, using pure stock combined with the juices & flavours from your roasting joint or bird. You can't beat it! Ingredients: (Serves 4) 500ml Pure Beef, Chicken or Game Stock 150ml Red or White Wine (according to the meat) 150ml Water Cornflour as required Salt & Pepper Method: Roast your joint on a bed of cut veg eg. carrots sliced in half length ways, whole cloves of garlic, onions quartered, celery sticks, rosemary & thyme

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