• Tips for delicious yet simple sauces…

    Quick and easy mayonnaise
    Place 2 large egg yolks in a mixing bowl and mix with an electric hand mixer until the yolks are pale. Slowly start adding sunflower oil to form an emulsion. Add lime juice and salt to taste and continue to add the oil until it has reached a smooth consistency. At this stage you can add finely crushed garlic, smoked paprika, wasabi powder and whatever else you prefer.

    Salsa verde (green sauce)
    In a mixing bowl, combine 125ml (½ cup) breadcrumbs, 2 finely chopped garlic cloves, 1 large finely crushed anchovy, 10 finely chopped capers, 60ml (¼ cup) finely chopped fresh flat-leaf parsley and 10ml (2 tsp) white wine vinegar. Adjust the seasoning and mix well, while slowly adding olive oil to form a smooth sauce.

    Napoletana (red tomato sauce)

    In a saucepan, heat 30ml (2 tbsp) butter and 60ml (¼ cup) olive oil. Saute 2 finely chopped garlic cloves and 1 medium finely chopped onion until the onion is translucent. Add a 420g tin of chopped Italian tomatoes and season well to taste. Cook for about 10 minutes. Mix in a handful of fresh basil leaves and continue to cook for a further 40 minutes, adding water to ensure the sauce does not dry out. Discard the basil leaves and either liquidise the mixture to a smooth sauce or, if preferred, leave the tomato in chunks. Serve tossed through hot pasta and sprinkle with freshly grated Parmesan.

    Basil pesto
    Place 250ml (1 cup) of fresh basil in a liquidiser together with 2 garlic cloves, 60ml (¼ cup) pine nuts, 50g Parmesan, and salt and freshly ground black pepper, to taste. With the motor running slowly, add olive oil to form a smooth pesto sauce.