Sauce brings everything together on a plate. Gravy for the roast, a silky Hollandaise draped over poached eggs, the five French mother sauces showing off a vital skill if you want to be considered a decent cook.
TIP You can also pair it happily with duck.
100ml red wine
100ml chicken stock
1 tbs honey
Pour the wine into a small saucepan and bring to the boil. Reduce by half and add the fruit and stock.
Simmer for twenty minutes. Pass through a sieve and finish with a good grinding of black pepper. Lush.