SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 1 (Know Your Sauces)

Soy sauce, honey, fresh ginger, garlic, rice vinegar, cornflour, plain flour, butter, lemons, parsley, low-salt chicken stock, balsamic vinegar, thyme, carrots, an onion, a potato, olive oil, flaked sea salt, black pepper, a small saucepan, a wide frying pan, a whisk and a stick blender or jug blender.

A cornflour-thickened soy glaze (4 portions)
[ ] 3 tbsp soy sauce
[ ] 150 ml water or low-salt stock
[ ] 1 tbsp honey
[ ] 1 tsp fresh ginger, grated
[ ] 1 garlic clove, crushed
[ ] 2 tsp cornflour
[ ] 2 tbsp cold water
[ ] 1 tsp rice vinegar

A butter and lemon sauce (4 portions)
[ ] 1 lemon, juiced
[ ] 4 tbsp water
[ ] 60 g cold butter, in small cubes
[ ] 1 tbsp chopped parsley
[ ] 1 pinch flaked sea salt

A reduced stock glaze (4 portions)
[ ] 400 ml low-salt chicken stock
[ ] 1 tbsp balsamic vinegar
[ ] 1 tsp honey
[ ] 2 sprigs of thyme
[ ] 1 tsp butter

A blended carrot and ginger sauce (4 portions)
[ ] 1 tbsp olive oil
[ ] 1 onion, chopped
[ ] 3 carrots, chopped
[ ] 1 small potato, peeled and chopped
[ ] 1 tbsp fresh ginger, grated
[ ] 500 ml low-salt vegetable or chicken stock
[ ] 1 tsp lemon juice
[ ] 1 pinch flaked sea salt

For the experiments
[ ] Extra cornflour
[ ] Extra plain flour and butter
[ ] A little extra stock (about 300 ml)