Stocks, Sauces and Basics

This is a chapter for basics and extras. The stocks and recipes haven’t really changed from the previous books. One or two have been tweaked here and there, but basics are basic and shouldn’t really need a change.

However, making stocks and sauces doesn’t have to become a chore. Good-quality stock cubes or packet bases can be found quite easily and will give very good results. The rarebit recipe has reappeared but this time it is flavoured with Gorgonzola. The flavour is immense and goes well with green vegetables. The Gorgonzola can be replaced with almost any other blue cheese; Stilton, Roquefort and so on, or just make it the classic way with Cheddar.