Stocks, Sauces and Pickles

The stocks and sauces here include some of my classic recipes, but Vegetable Stock is new and gives a full, almost aromatic flavour.

There are plenty of recipes for dressings, which I have used both in starters and some main courses. A good dressing can give a lighter finish to a dish than a sauce, still with a great depth of flavour. The Mustard Dressing and the Red Wine Dressing are probably used the most. They have a loose mayonnaise consistency and a taste that lends itself to so many of the other flavours.