Sauces

1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
2. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
3. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
4. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

First make Horseradish Sauce: take 1/2 a root of fresh horseradish, peeled, grated and sprinkled with the juice of 1/2 a lemon to avoid discolouring. Mix with 300ml of creme fraiche and season to taste. (You now have the most nose-tinglingly delicious, snow-white foil for rich delights such as fresh grilled mackerel, beetroot or ox heart. Use fearlessly.)

For Horsey House, take 2 parts Vinaigrette to 1 part Horseradish Sauce and mix together.

A delightful salad can be made by tossing blanched runner beans in the dressing, to serve with smoked eel, herring or other smoked oily fish.

1. Add the onion, garlic, scallions, sesame seeds, and sugar to a clean blender jar.
2. Halve the kiwifruits, and use a spoon to scoop out the flesh.
3. Add the flesh to the blender, and toss out the skins.
4. Add the remaining ingredients, and purée the mixture on high speed just until a smooth sauce forms, about 10 seconds.
5. Pour the marinade into a sealable jar or container, and store it in the refrigerator for up to 1 week

Combine all of the ingredients in a large mixing bowl.

Whisk or stir them until they’re well mixed.

Adjust the seasoning to taste, and add a little water if you want the sauce to be mellower in flavor.

Pour the sauce into a sealable jar or container, and store it in the refrigerator for up to 3 months.

Use the side of a spoon to scrape the skin from the ginger, then roughly chop the knob into thin discs.

Add the ginger discs to a clean blender jar, along with the rest of the ingredients.

Purée the ingredients on high speed until a smooth dressing forms, about 15 seconds.

Pour the dressing into a sealable jar or container, and store it in the refrigerator for up to 3 months.