By Keith Floyd
The essence of being a good cook is all about having patience and being prepared for situations. If you suddenly want to make a sauce, it is utterly boring if you have to simmer ingredients for a while first. So, if you are practical, every now and again you could make some of this sauce in advance and freeze it in little old yoghurt tubs or ice-cube trays. Then when a whim hits you, as it did me in the Snowy Mountains, you already have some ready.