Place 2 tbsp seeded mustard, 1 small clove garlic (crushed) and 1 cup of cream in a small pan, bring slowly to the boil, then reduce heat to simmering point. Simmer gently until the mixture is reduced by half. Stir in some chopped chives and serve immediately.
Red wine and rosemary sauce
Place 1 cup each of red wine and beef stock in a small pan, add 2 tsp of finely chopped fresh rosemary. Boil until the liquid is reduced by half. Tilt the pan to one side and whisk in 30g of butter. Serve immediately.
Whizz up 1 tsp sea salt flakes, 2 tbsp white wine vinegar and 2 egg yolks in a food processor until smooth. Heat 150g of butter until melted and hot. With the processor running begin to slowly add the butter in a thin stream; the first lot should be just a drizzle. Season with black pepper.
Horseradish and garlic crème
Whizz up 2 cloves of garlic, 1 tsp sea salt flakes, 2–3 tsp horseradish cream and 2 egg yolks in a food processor until smooth. Measure 1 cup olive oil. With the processor running begin to add oil a little at a time; the first lot should be just a few drops. As the mixture starts to thicken you can add the oil in a thin stream. Stir in 1-2 tbsp hot water to make the crème as thin as you like. You may also add some freshly chopped parsley for added flavour.
Warm tomato and coriander salsa
Cook 4 peeled and finely chopped roma tomatoes, 1 clove garlic (sliced), 2 tbsp olive oil, a pinch sugar, salt and freshly ground pepper in a frypan over a high heat for 1 minute to just soften. Stir in 2 tbsp red wine vinegar and ¼ cup chopped fresh coriander.