Sauces, Stocks and Pickles

It’s in this section that you will find all the bits and pieces – the stocks, sauces, gravies, dressings, chutneys etc. – that are so important to good cooking. It’s a shame to lump them together almost as an afterthought, because they are so basic to so many of the recipes, but it is the most convenient way to place them. You will find some other similar recipes in other chapters of the book, as I see some of the recipes as an integral part of a particular main course or starter.