Balsamic Reduction   
Balsamic Reduction is used as an accompaniment to steak, fish, roast vegetables but it is just as delicious to eat by the spoonful. All you do is heat the balsamic vinegar until the sugar caramelises and reduces to a syrup. You can keep it in a squeezy jar in the fridge for a month at least. Don't use the best aged balsamic from Modena for this: use the cheaper balsamics you find at the supermarket.

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Bearnaise Sauce   
This is an easier way to make a the classic French recipe for Bearnaise sauce – it's essentially a hollandaise sauce with a few more ingredients added.

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Black Cherry Chutney   
A rich fruity chutney with an intensity of flavour that serves game, and particularly goose. very well.

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Blue cheese and mustard dressing   
Handy dressing combining the strong flavours of blue cheese, mustard, cider vinegar and garlic, tempered by yogurt - suits pear salads or salads served with burgers or steaks.

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Chef Mark Doe's Cranberry Sauce Recipes   
What would Christmas be without cranberry sauce? Mark Doe, our chef (and Just Cooking cookery school owner) Mark Doe gives his recipes for Cranberry and Rosemary and Cranberry and Rosemary Sauce.

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