Cucumber and Cabbage Sauce with Soy
Gently softened cucumber is blended with raw cabbage and chives into a light sauce. Soy sauce adds savouriness, while lemon juice and red wine vinegar give it a sharp finish.
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Fennel and Cannellini Sauce
Fully cooked cannellini beans give this fennel sauce a thick, creamy body without dairy. Raw fennel and shallot are blended into the cooled beans with dried oregano and both balsamic and red wine vinegars.
Fennel and Courgette Sauce with Cinnamon
Tender simmered fennel is blended with raw courgette and shallot into a thick vegetable sauce. Ground cinnamon and coriander give it a warm spice profile, while red wine vinegar adds acidity.
Fennel and Tomato Sauce with Saffron
Simmered fennel is puréed with raw tomato and a warm saffron-thread infusion. A little paprika and chopped parsley season the sauce, with the remaining water stirred in only if a looser texture is wanted.
Lentil and Courgette Sauce with Mint
Brown lentils cooked from dry form the body of this dairy-free sauce. Raw grated courgette, mint and shallot are blended in after cooling, with ground cumin and a little red wine vinegar.
Lentil and Courgette Sauce with Mustard
Brown lentils are simmered until soft, then briefly roasted before blending with raw courgette and tomato. Crème fraîche, yogurt and Dijon mustard turn the cooled lentils into a rich, spoonable sauce.
Lentil and Courgette Sauce with Sesame
Cooked brown lentils are puréed with raw courgette and tomato into a substantial sauce. Sesame oil and fresh dill provide the finish, alongside lemon juice, red wine vinegar and olive oil.
Lentil and Spinach Sauce with Ginger
Soft brown lentils are blended with fresh spinach leaves and grated ginger. Garam masala seasons the green sauce, while lemon juice and red wine vinegar give it a pronounced tartness.
Mushroom and Cannellini Sauce
Cannellini beans are soaked and fully cooked from dry, then cooled and blended with raw button mushrooms. Rosemary, dried oregano and a little garlic season the thick bean sauce, with red wine vinegar cutting through it.
Mushroom and Carrot Sauce with Ginger
Finely grated raw carrot is blended with fresh button mushrooms into an orange sauce. Spring onion, fresh ginger and a generous squeeze of lemon give the uncooked mixture a sharp, aromatic finish.
Mushroom and Fennel Sauce with Garlic
Sautéed button mushrooms are blended with finely sliced raw fennel, garlic and basil. Fresh lemon juice and red wine vinegar brighten the mushroom base, while water loosens it into a pourable sauce.
Mushroom and Potato Sauce with Horseradish
Freshly grated horseradish dominates this pungent mushroom condiment, with cider and red wine vinegar sharpening it. Roasted mushrooms are blended first, boiled potato is folded in by hand, and water loosens the sauce to the desired pouring consistency.
Okra and Tomato Coconut Sauce
Tender raw okra helps bind coconut milk, tomato and water into a loose sauce. Turmeric gives a golden tint, and a generous amount of raw shallot provides a sharp contrast to the coconut.
Plantain and Cabbage Coconut Sauce
Scotch bonnet peppers make this a very hot chilli sauce, even with coconut milk and yogurt. Cooked ripe plantain is blended with raw cabbage, tomato and red wine vinegar to give it body and a fresh tang.
Potato and Artichoke Sauce with Sherry
Cooked artichoke hearts are blended with dry sherry, lemon juice and paprika, then folded into hand-mashed boiled potato. The sherry is added uncooked, giving this smooth sauce a direct wine flavour.
Potato and Black-Eyed Pea Sauce with Lemon
Fully cooked black-eyed peas are puréed with fresh lemon juice, parsley and a little red wine vinegar. Roasted potato, mashed separately by hand, is folded in to make a thick spoonable sauce.
Potato and Black-Eyed Pea Sauce with Mustard
Dijon mustard, chives, parsley and raw garlic season a pourable black-eyed pea sauce. The beans are simmered from dry, blended with water and vinegar, then combined with hand-mashed roasted potato.
Roasted Aubergine and Cucumber Sauce with Ginger
A thick roasted aubergine sauce with reduced tomato, squeezed cucumber, soy sauce and fresh ginger. Spoon it alongside grilled vegetables or rice; makes about 350 g, eight small servings.
Roasted Cabbage Sauce with Aubergine and Vinegar
Roasted aubergine and a smaller amount of browned cabbage are puréed with raw shallot and ground chilli. White and red wine vinegars give the sauce a distinctly tart finish.
Roasted Cabbage and Aubergine Sauce with Chilli
Browned cabbage and soft roasted aubergine make the base of this chilli sauce. Fresh spring onion is blended in after cooling, and water is added gradually to keep the sauce as thick or loose as needed.
Roasted Cabbage and Aubergine Sauce with Coriander
Ground coriander and a generous amount of fresh lemon juice season roasted aubergine and cabbage. Parsley and spring onion are blended in after the vegetables cool, producing an earthy, lemony sauce.
Roasted Celeriac and Watercress Sauce
Cultivated watercress, parsley and thyme are blended with roasted celeriac into a loose green sauce. A generous amount of raw shallot supplies a sharp onion flavour, balanced by red wine vinegar.
Roasted Mushroom and Courgette Cream Sauce
Roasted vegetables are blended with thick crème fraîche, Dijon mustard and measured citrus. The result is a cool, spoonable sauce for vegetables or cooked dishes.
Roasted Mushroom and Potato Sauce
Roasted button mushrooms are blended with yogurt, red wine vinegar, black pepper and rosemary. Hand-mashed boiled potato thickens the mixture into a creamy sauce without being worked through the blender.