RED CURRANT AND SAGE GRAVY

A simple, aromatic gravy for turkey, chicken or pork. Serves 8

Pan juices reserved from roasted meat (OR, 1 tablespoon vegetable oil and 1 chopped onion)
960 ml chicken stock, plus extra for thinning gravy
1 tablespoon red currant jelly (optional)
3 tablespoons chopped fresh sage leaves
3 tablespoons water
2 tablespoons cornstarch
1 punnet fresh red currants, stemmed

Sieve the pan juices into a saucepan. If you're not using pan juices heat the oil in a saucepan and fry the onion on medium heat until browned, about 10 minutes. Add stock to either the onions or the pan juices - whichever you are using. Add the jelly and bring to the boil, whisking lightly. Stir in the sage, reduce the heat and simmer. In a small bowl whisk together the water and cornstarch then gradually add it to the gravy whisking constantly to prevent lumps. Add the fresh red currants. Simmer the gravy for 5 minutes to thicken and, if necessary, add additional stock to thin it out. Season to taste with salt and pepper before serving.

RED CURRANT PARFAIT

Easy to make and a great contrast for those tart summer currants. Serves 4

3 teaspoons unflavoured gelatine
750 ml cold blackcurrant juice
5 tablespoons granulated sugar
240 ml cold double cream
2 handfuls red currants, stemmed

Stir the gelatine and 250 ml of the chilled juice together in a medium bowl and let them sit for 3 minutes. Bring the remaining juice and the sugar just to the boil in a small saucepan. Stir the juice into the gelatine mixture and refrigerate until set, about 1 hour. Beat the cream until it has soft peaks. Layer the set jelly, whipped cream and fresh currants in 4 glasses and serve.

FRESH BERRIES WITH CREAMY GRAND MARNIER SAUCE

A delightful summer dessert, for which any combination of berries will work! Serves 4

200 g cream cheese, at room temperature
3 tablespoons icing sugar
120 ml double cream
1 tablespoon (or more!) Grand Marnier or other orange liqueur
4 handfuls fresh berries

Combine the cream cheese, sugar, cream and 1 tablespoon of Grand Marnier in a food processor or blender and blend until smooth. Taste and add more liqueur if desired. Transfer mixture to a bowl and refrigerate until cold. Divide the berries among 4 glasses. Top with the cream sauce and serve.

REDCURRANT VINAIGRETTE

Drizzle over cooked dishes and salads. This lush vinaigrette especially complements warm or cold meats - try it with cold roast beef sliced over green salad, with lots of freshly cracked pepper. Serves 4

4 tablespoons orange juice
1 punnet redcurrants
1 tablespoon red wine vinegar
1 teaspoon Dijon or wholegrain mustard
4 tablespoons walnut oil
Salt and pepper to taste

Whisk the liquid ingredients and the mustard together. Fold in the redcurrants and season to taste with salt and pepper.