A French classic inspired by the 17th-century custom of picking mushrooms while out hunting, to make a sauce for the game. This sauce is traditionally served with venison, game birds or chicken.
The original cowboy trail meal and official Texas State dish gets a gourmet makeover. Fresh peppers, tomatoes, a dash of wine and a hint of chocolate give this Tex-Mex classic satisfying chilli warmth and real depth of flavour.
A creamy sauce with its roots in the Mughal Empire. Its unique flavours owe as much to the careful preparation method as the traditional ingredients. Excellent with prawns, chicken, meat or vegetables.
An essential ingredient in traditional lamb or fish stews with vegetables, and in the sauce for couscous, Harissa is also served as an appetizer with olives and tuna.
A hearty sauce invented by a French chef in 19th-century Russia with a sophisticated modern twist. Traditionally served with strips of beef and matchstick potatoes, it’s also delicious with pork or chicken.