Meat sauce recipes

FOR LAMB: Onion, red wine and rosemary sauce
Heat 1tbsp olive oil in a frying pan and add 1 red onion, finely chopped, and cook for 2-3 mins then add 2 cloves garlic, fi nely chopped and 1 sprig of rosemary, finely chopped and cook for a further min, then season. Raise heat and pour in a large glass of red wine and bubble for 2 mins then pour in 100ml/3fl oz hot vegetable stock and bubble again. Reduce to a simmer and cook for 15 mins, taste and season again if needed, then spoon over lamb cutlets. Also good with steak or chicken.
SERVES 4 PER SERVING KCALS: 73 FAT: 2.75g SAT FAT: 0g CARBS: 2g

FOR CHICKEN: White wine and caper sauce
Heat a knob of butter in a pan, when it froths add ½ onion, finely chopped. Season and cook for 2-3 mins. Remove from heat and sprinkle in 1 heaped tsp flour and beat. Next ladle in a little hot chicken stock and stir. Put back on heat, add more stock and keep stirring, top up with stock until smooth and thickened. Pour in a large glass of white wine and bubble. Stir for 2 mins then simmer for 5-10 mins. Stir in a handful of capers, taste and season again if needed. Also good with pork.
SERVES 4 PER SERVING KCALS: 78 FAT: 2.25g: SAT FAT: 1.25g CARBS: 2.5g

FOR PORK: Cider and apple sauce
Heat 25g/1oz butter in a pan, when frothy add 2 eating apples, sliced, cook for about 5 mins, then remove. Add ½ onion, finely sliced, to pan, and a little olive oil if needed and cook for 2-3 mins. Pour in 150ml/¼pt dry cider and bubble for a few mins, then stir through 2-3tbsp crème fraîche, season, then return apples to sauce and throw in a couple of sage leaves. Simmer for a few mins and serve with pork. Also good with chicken.
SERVES 4 PER SERVING KCALS: 134 FAT: 9.75g: SAT FAT: 5.5g CARBS: 8.5g

FOR STEAK: Pink peppercorn
Heat 25g/1oz butter in a pan. When it froths add a handful of pink peppercorns, lightly crushed, then stir in 2 cloves garlic, finely chopped. Add 1tbsp brandy and bubble for 1 min then whisk in 2tsp smooth Dijon mustard and 100ml/3fl oz double cream. Cook for 2-3 mins, whisking, then taste and adjust. Serve with steak. Also good with chicken and pork.
SERVES 4 PER SERVING KCALS: 182: FAT: 18.75g SAT FAT: 11g CARBS: 0.8g