Steak with green peppercorn sauce

This pepper sauce is rich and creamy, without being so thick that it overwhelms the meat.

Makes about 200ml sauce Preparation time: 10 minutes Cooking time: about 25 minutes

• 30ml butter • 15ml olive oil • ½ onion, finely chopped • 2 garlic cloves, finely chopped • 60ml brandy • 250ml beef stock • 5ml coarse black pepper • 45ml green peppercorns • 250ml cream • your favourite steak Melt the butter and oil in a small saucepan and sauté the onions slowly until goldenbrown. Stir in the garlic and cook for another minute. Add the brandy and cook until it reduces by half. Add the stock and cook again until reduced by half. Stir in the black and green peppercorns and cream and simmer gently until reduced and thick enough to coat the back of a spoon. Season to taste with salt and serve with your steak, done as you like it. Side dishes such as potatoes, stuffed gems and greens are a delicious accompaniment.

Tip If you want to save time by thickening the sauce with a little flour, make sure it cooks through before serving.

[ GOLDEN DUCK FAT POTATOES]

Peel and halve 1kg medium Mediterranean

potatoes and boil in salted water for about 5 minutes. Melt 3 heaped spoons of duck fat in an ovenproof dish in a preheated oven at 200°C. Drain the potatoes and mix gently with the fat. Bake for about 45 minutes or until golden-brown and cooked through; stir occasionally and season with salt, pepper and herbs.

[ STUFFED GEM SQUASH]

Halve 2 gems and fill the 4 cavities with a spoonful of cheese sauce flavoured with crispy

bacon bits and spinach. Crumble feta on top and sprinkle with grated Cheddar. Bake in a preheated oven at 180°C for about 25 minutes or until golden-brown, bubbling and cooked.