Peppercorn sauce

1. Melt the large nob of butter in the pan on a medium heat until liquified and then pour in the double cream. While this is heating up boil the kettle and melt a beef stock cube in a mug with the hot water mixing thoroughly (you can add the stock cube directly to the cream but I find it's harder to ensure there is no lumps). When the stock cube is fully dissolved pour this into the cream and mix thoroughly.

2. Take a good handful of mixed peppercorns and crush them in a pestle and mortar. Add these to your sauce as well and mix in a generous portion of black table pepper.

3. Finally mix in either a splash or Henderson's Relish or some Worcestershire Sauce to taste and allow to reduce slowly until you get a sauce which sticks to the back of a spoon. You may need to add thickener if you like your sauce really thick.