Using a normal stock pot this used to take me 5 hours of gentle simmering to break the bones down enough to produce a good chicken stock. Since getting my pressure cooker I've been thinking about trying it out to do the same job in less time.

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Written by Stuart Edge

Category: Stocks and Sauces

Published: 02 March 2013

Read more: Chicken Stock Using a Pressure Cooker

Sauce au poivre, or peppercorn sauce, is a great accompaniment to steak and pork chops and comes in varying degrees of strength. Some are creamy with a hint of pepper, some are dark and very peppery. Find out how to make it for yourself.

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Written by Stuart Edge

Category: Stocks and Sauces

Published: 22 April 2012

Read more: Quick & Simple Peppercorn Sauce (Sauce au Poivre)

The Roux is a technique of bringing together melted butter and flour to form a paste which can then be used as a thickening agent in sauces.

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Written by Stuart Edge

Category: Stocks and Sauces

Published: 25 May 2012

Read more: How To Make A Roux

There's not much to this recipe, very quick to prepare and you can make it as hot as you would like. I try to prepare it a little in advance to save work when making the meal it will be used with. This chilli sauce recipe works nicely as a dip and we last used it as part of a fondue.

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Written by Stuart Edge

Category: Stocks and Sauces

Published: 13 April 2012

Read more: Chilli Sauce Recipe (Home-made)