Recipes — Sauces

Whether you’ve made your own, or carefully selected a prize pudding, we think a brandy custard served alongside, is the icing on the cake. This is the recipe we made for many years here at Melrose and Morgan and are happy to share it with you to complete your Christmas Day lunch.

To complete your Christmas lunch, these three sauces are the ‘icing on the cake.’ So much tastier than anything you could buy ‘off-the-shelf’ and will have your family and guests oohing and aahing…..

A simple (but very delicious) BBQ sauce to marinade ahead of grilling meat, fish or vegetables over your BBQ. Try marinading chicken thighs overnight in the sauce or brush over salmon fillets before grilling.

A simple vegetable stock can be the basis for a quick and easy meal such as soup, broth, stew or risotto, or even used to add flavour to cooking grains before making a salad from them. Getting a good flavour balance in your stock is key: sweetness from carrots, acidity from fennel and celery and depth from onions and leeks, with a bouquet garni to bring it all alive. We make all our vegetable soups with fresh stock, using up the trimmings. We also ask our chefs to save parsley stalks for the pot, as these can bring a surprising...