Sauce Diane is a classic and one of the first things I learned to make from my mother, long before I went to cookery school. It freezes well and will keep in the fridge for about a week. And it is worth keeping as it goes well with so many foods. It is ideal with steak, but I also use it with pork, lamb chops or chicken breast.

I am amazed at how many people ask me at demos and in the cookery school about cream splitting. It is a problem a lot of people seem to have. In the restaurant we use Avonmore cooking cream and we never have the problem.

The magic ingredient in this recipe is the Worcestershire sauce. And remember that, with wine, if it is not good enough to drink, it is not good enough to cook with. But don’t waste anything expensive, because it is a waste.

Classic tomato and basil sauce is just that, another classic. It is one of those recipes that I would encourage everyone to learn. It is a great one to start children with because they can use it as a pizza topping or with pasta. It will also serve people well through years of student living.

Sun-dried tomato pesto is another versatile sauce. It is delicious with grilled fish. I often use it tossed into couscous. In the restaurant we use it in our gluten-free bread and it is very popular

Happy cooking.

Sauce Diane

Makes about 275ml (10fl oz)

2 tbsp rapeseed oil

25g (1oz) butter

1 shallot, finely chopped

150g (5oz) button mushrooms, trimmed and sliced

120ml (4fl oz) brandy

150ml (1/4 pint) white wine

150ml (1/4 pint) beef stock

1 tbsp Worcestershire sauce

Good pinch sugar

150ml (1/4 pint) cooking cream

1 tbsp chopped fresh flat-leaf parsley

Squeeze of fresh lemon juice

Salt and freshly-ground black pepper

1 To make the sauce, heat a pan and add one of the tablespoons of the oil and the butter, then swirl until the butter has melted and is foaming. Tip in the shallot and mushrooms and sauté for two to three minutes until tender.

2 Pour over the brandy, then use a match or tilt up the pan to catch the flame. It will flare up for about five to 10 seconds and then subside when the alcohol flame burns off. Add white wine and simmer until reduced by half.

3 Stir the stock into the pan with the Worcestershire sauce, sugar and cream. Bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until thickened and reduced to a sauce consistency that will coat the back of a wooden spoon, stirring occasionally.

4 Stir in the parsley and lemon juice. Season to taste and use immediately or allow to cool down completely and store in a bowl, covered with clingfilm, in the fridge for up to two days. Reheat gently in a pan when needed.

Sun-dried Tomato Pesto

Makes about 400ml (14fl oz)

175g (6oz) semi-sun-dried tomatoes, roughly chopped

8 large fresh basil leaves

2 garlic cloves, peeled

200ml (7fl oz) olive or rapeseed oil

Sea salt and freshly-ground black pepper

1 Place the semi-sun-dried tomatoes in a food processor or blender with the basil leaves and garlic and pulse to finely chop.

2 Switch the machine back on and slowly pour in the oil through the feeder tube until the pesto has emulsified.

2 Transfer to a bowl with a spatula and season to taste. This can be made three to four days in advance and kept covered with clingfilm in the fridge. Use as required.

Tomato & Basil Sauce

Serves four

2 tbsp olive oil

2 garlic cloves, crushed

1 onion, finely chopped

400g (14oz) can Italian plum tomatoes

Pinch of sugar

Sea salt and freshly-ground black pepper

Parmesan shavings, to serve

1 Heat the olive oil in a pan over a medium heat. Add the garlic and onion and cook for two to three minutes, until softened but not coloured. Tip in the tomatoes and sugar and season to taste, then mash with a potato masher to break down the tomatoes.

2 Reduce the heat and simmer for five to six minutes until the sauce has reduced and thickened. Blitz with a blender for a smooth sauce, season, sprinkle with parmesan and serve. CL