20 g | ¾ oz butter
20 g | ¾ oz plain flour
pinch of dry English mustard
a pinch of cayenne pepper
290 ml | ½ pint milk
55 g | 2 oz Gruyere or strong cheddar cheese, finely grated
15 g | ½ oz parmesan cheese, freshly grated (optional)
salt and freshly ground black pepper

1. Melt the butter in a heavy saucepan and stir in the flour, mustard and cayenne pepper. Cook, stirring for 1 minute.
2. Remove the pan to the heat and stir until boiling. Simmer, stirring well, for 2 minutes. Remove from heat.
3. Add all the cheese, and mix it well, but do not reboil.
4. Season to taste with salt and pepper.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

This is a quick and easy basic white sauce

20 g | ¾ oz butter
20 g | ¾ oz plain flour
a pinch of dry English mustard
290 ml | ½ pint creamy milk
salt and freshly ground white pepper

1. Melt the butter in a heavy saucepan. Remove from heat.
2. Add the flour and the mustard and stir over the heat for 1 minute. Remove the pan from the heat, gradually stir in the milk and mix well.
3. Return the sauce to the heat and stir continuously until boiling.
4. Simmer for 2 minutes and season with salt and pepper

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

290 ml | ½ pint creamy milk
1 slice of onion
1 blade of mace
1 few fresh parsley stalks
4 white peppercorns
1 bay leaf
20 g | ¾ oz butter
20 g | ¾ oz plain flour

1. Place the milk with the onion, mace, parsley, peppercorns and bay leaf in a saucepan and slowly bring to simmering point.
2. Remove from the heat and leave for flavour to infuse for 8-10 minutes.
3. Melt 20 g | ¾ oz of the butter in a heavy saucepan, remove from the heat, stir in the flour and cook over heat for 1 minute.
4. Remove from the heat. Strain the infused milk and gradually stir into the flour.
5. Return the sauce to the heat and stir continuously until boiling.
6. Simmer, stirring well, for 2 minutes.
7. Season to taste with salt and pepper.

NOTE: To make a professionally shiny Béchamel Sauce, pass through a tammy strainer before use or whizz in a blender.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

This is a very simple sauce that can be used to accompany fish, chicken, pasta and vegetabnle dishes. This quantity fills 2 sauceboats.

1 x 400 g | 14 oz can of tomatoes
3 spring onions
2 teaspoons very finely peeled and chopped fresh root ginger
2 tablespoons fresh lime juice
2 teaspoons caster sugar
1 fresh chili, deseeded (under cold running water) and chopped
2 tablespoons roughly chopped fresh coriander
salt and freshly ground black pepper

1. Simply process or liquidize together all the ingredients.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

This sauce should be served on the day after is has been made in order to allow the flavours to develop. It can be served with hot or cold pasta.

6 large tomatoes, peeled and finely chopped
1 red onion, finely chopped
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
6 tablespoons extra virgin olive oil
juice of half a lemon
salt and freshly ground black pepper

1. Put the tomatoes into a sieve and drain them for 30 minutes.
2. Mix the tomatoes with the onion, garlic and herbs. Add the oil and lemon juice. Season to taste with salt and pepper.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]