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Hand-cut rump burgers with onion rings and monkeygland sauce

1½ hours

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20 minutes

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Caramelised white chocolate sauce

40 minutes

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Beef tongue with mustard sauce

2 hours

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20 minutes

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Bechamel sauce

20 minutes

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20 minutes

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35 minutes

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20 minutes

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10 minutes

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Potato samoosas with green chutney

2 hours 10 minutes

Sauce recipes

Salted caramel

10 minutes

Salted caramel

By Abigail Donnelly

Serves Makes 3 cups

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

400 g sugar
120 g butter
¾ cup cream
2 t sea salt

Method

Heat the sugar and butter together in a heavy-based pan over a medium heat, swirling the pan instead of stirring.
Cook until golden in colour, then remove from the heat and slowly pour in the cream, stirring to combine.
Stir through the salt before serving.

Cook's note: You'll love spreading this on pancakes, cupcakes, ice cream and cheesecake, or simply eating it straight from the jar.

Psst: Got a tin of condensed milk in the pantry? Try this recipe for cheat's salted caramel.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Hand-cut rump burgers with onion rings and monkeygland sauce

Béchamel sauce

Caramelised white chocolate sauce

Beef tongue with mustard sauce

Mushroom-and-tarragon gravy

Bechamel sauce

Hollandaise

Bhisto with fried eggs

Turkey gravy

Hollandaise sauce

Potato samoosas with green chutney

Salted caramel

Salted caramel

Ingredients

Method