SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 9 (A Sauce Plan)

Tinned chopped tomatoes, onions, carrots, celery, garlic, olive oil, black peppercorns, double cream, low-salt beef or chicken stock, Dijon mustard, pineapple juice, rice vinegar or cider vinegar, ketchup, soy sauce, cornflour, a red pepper, fresh parsley, basil, capers, lemon, freezer bags or tubs and a permanent marker.

A batch tomato sauce for the freezer (8 portions)
[ ] 3 tbsp olive oil
[ ] 2 onions, finely chopped
[ ] 2 carrots, grated
[ ] 2 celery sticks, finely chopped
[ ] 4 garlic cloves, crushed
[ ] 3 400 g tins chopped tomatoes
[ ] 2 tbsp tomato purée
[ ] 1 tsp dried oregano
[ ] 1 tsp flaked sea salt

A creamy pepper sauce (2 portions)
[ ] 1 tbsp black peppercorns, coarsely crushed
[ ] 1 tsp butter
[ ] 1 small shallot or ¼ onion, finely chopped
[ ] 100 ml low-salt beef stock
[ ] 100 ml double cream
[ ] 1 tsp Dijon mustard
[ ] 1 tsp lemon juice

A sweet and sour sauce (4 portions)
[ ] 100 ml pineapple juice
[ ] 3 tbsp rice vinegar or cider vinegar
[ ] 3 tbsp ketchup
[ ] 1 tbsp soy sauce
[ ] 1 tbsp brown sugar
[ ] 1 tbsp cornflour
[ ] 3 tbsp cold water
[ ] 1 red pepper, diced (optional)

A herb sauce (salsa verde style) (4 portions)
[ ] 1 large handful of parsley (about 30 g)
[ ] 1 small handful of basil or mint
[ ] 1 tbsp capers, rinsed
[ ] 1 garlic clove, grated
[ ] 1 tsp Dijon mustard
[ ] 1 tbsp lemon juice
[ ] 6 tbsp olive oil
[ ] 1 pinch flaked sea salt

For the experiments
[ ] Freezer bags or tubs
[ ] A permanent marker
[ ] Spare ingredients for your own signature sauce