My DH is a meat and three veg kind of guy. Actually two veg: potato and corn. Not that there is anything wrong with meat and veg, I like it too, it’s easy to prepare and cook, and it’s healthy, but sometimes it gets a little boring. Adding a sauce can change that.

A good sauce lifts a dish from the ordinary to gourmet and you don’t need to buy expensive bottled sauces or packet sauces full of additives, or spend hours making a French style reduction to get a great tasting sauce for your steak.

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On the menu tonight we will be serving pan seared lamb on a bed of creamed coliban with a side of seasonal vegetables and finished with a jus.

In other words lamb chops, mash and peas with the pan juices.

Gourmet eating is about eating fresh, quality produce and it doesn’t have to be expensive. If you think about what you get in a good restaurant, it’s just basic ingredients like meat and vegetables jazzed up. And anyone can do this at home easily everyday for a fraction of the price. Fresh food is tastier, healthier, and, if you shop right, eating fresh food will always be cheaper than pre-packaged convenience foods or take away.

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