Berry and Port Sauce

For a delicious fruit sauce to serve with red meat and game; heat 4 Tbsp light brown sugar with 1/3 cup malt vinegar until they form a light caramel. Add 4 cups fresh or frozen raspberries or blueberries and simmer over a low heat for 20 mins, stirring occasionally. Sieve to remove pips. Mix 2 Tbsp cornflour with 4 Tbsp Port and stir into the sauce. Return to the heat, stirring continuously, until it thickens. Season to taste.

SWEET AND SOUR GLAZE FOR FISH AND CHICKEN

3 Tbsp fruit chutney

2 Tbsp oil

2 Tbsp runny honey

2 Tbsp lemon juice

2 Tbsp sweet chilli sauce

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp garam masala

1 tsp fresh ginger, grated

Combine all the ingredients in a pan and simmer until reduced to half the original volume. Brush over 4 fish fillets or chicken pieces and allow to marinate in the fridge for about an hour before cooking.

Titan specifications

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