Caramel Sauce

Serves 6

100g sugar

10ml water

250ml cream

1ml vanilla essence

Make a toffee by placing the sugar and water in a saucepan on gentle heat until it goes a caramel colour and the sugar is dissolved. Add 50ml hot cream and mix carefully so it does not rise about saucepan. Add remaining cream, vanilla essence and stir.

Refrigerate to thicken further if required.

French Dressing

Serves 10

2 egg yolks

5g French mustard

2 crushed garlic cloves

50ml white vinegar

200ml olive oil

salt & pepper

Tarragon and parsley, chopped

Whisk the yolks with the mustard, chopped garlic and vinegar. Gradually add the oil whilst whisking to combine the ingredients (this is called emulsifying). Add the chopped herbs and season to taste.

You can make this mix for larger amounts in a blender.

Mango Relish

10 servings

4 Mangoes

250ml white vinegar

150g sugar

1g ground coriander

1g ground cumin

1/4 bunch lemon balm

(finely grated chilli if you like it hot)

Skin and dice fresh mango. Heat the vinegar, sugar and dried spices. Reduce ingredients until you get a syrup consistency.

Add syrup to the cold mango whilst it is still hot. Allow to cool.

Add the chopped lemon balm.