Roasted Pea and Potato Mustard Sauce
Lightly roasted green peas are blended with Dijon mustard, raw tomato, garlic and parsley. Boiled potato is mashed by hand and folded through the mixture to thicken this tangy vegetable sauce.
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Roasted Potato and Mushroom Sauce
Hand-mashed roasted potato thickens a purée of raw button mushrooms, parsley and garlic. Freshly squeezed lemon juice and red wine vinegar give this pale sauce a pronounced tang.
Roasted Potato and Pea Sauce
Tender raw green peas are blended with yogurt, parsley and chives for a bright green sauce. Roasted potato is mashed separately and folded through by hand, with red wine vinegar providing a tart edge.
Roasted Red Pepper and Aubergine Sauce
Roasted red peppers and aubergine blended into a thick sauce with shallot, parsley, two vinegars and a little yogurt. Makes about 700 g, six generous sauce portions.
Roasted Tomato and Pepper Yogurt Sauce
Roasted red pepper, tomato and shallot make a concentrated vegetable purée. Stir it into strained yogurt for a thick orange sauce flecked with parsley.
Sweet Pepper and Corn Sauce
Fresh sweetcorn kernels and raw sweet pepper are blended with red onion into a thick vegetable sauce. A generous quantity of chipotle peppers in adobo gives it pronounced smoke and chilli heat.
Sweetcorn and Butternut Squash Sauce
Roasting sweetcorn and small butternut cubes brings golden edges to this yellow vegetable sauce. They are blended with raw shallot, chives, cider and red wine vinegar for a sharp finish.
Sweetcorn and Cabbage Sauce with Lemongrass
A strong lemongrass infusion is strained to remove every stalk before blending with fresh sweetcorn kernels and raw cabbage. Basil and black pepper season the pale yellow sauce, with red wine vinegar adding a tart note.
Tomatillo and Poblano Sauce
Briefly simmered tomatillos are cooled and blended with raw seeded poblano. Lime juice, paprika and black pepper season the green sauce, which is loosened with a measured amount of water.
Tomatillo and Sweet Pepper Sauce
Raw tomatillos and sweet pepper are puréed into a loose, tangy sauce with garlic and dried oregano. Chipotle peppers in adobo add smoky heat; the tomatillo husks and sticky coating are removed before blending.
Tomato and Artichoke Sauce with Basil
Boiled artichoke hearts are cooled and blended with raw tomato, yogurt and fresh basil. Dried oregano, lemon juice and red wine vinegar give this pourable vegetable sauce a bright, herbaceous finish.
Tomato and Cannellini Sauce
Raw tomato is blended with fully cooked cannellini beans into a pourable sauce. Drained capers, fresh lemon juice and raw garlic provide a salty, tart finish after the beans have cooled.
Tomato and Chickpea Sauce
Peeled tomatoes are blended with chickpeas cooked from dry into a loose sauce. Ground cumin and coriander provide warm spice notes, with raw garlic and fresh lemon juice added after the chickpeas are tender.
Yuca and Plantain Sauce with Lime
Boiled sweet yuca and ripe plantain are mashed by hand into a pale sauce with a generous squeeze of both lime and lemon. Chopped thyme and parsley run through the tangy mixture; the yuca cooking water is discarded.
Yuca and Sweet Pepper Sauce
Hand-mashed boiled sweet yuca thickens a blend of raw sweet pepper, garlic and red wine vinegar. Ground cumin and paprika season the smooth sauce, with a small pinch of the measured paprika kept for the finish.
Yuca and Sweetcorn Sauce with Chipotle
Boiled sweet yuca is mashed by hand and folded into a blend of raw sweetcorn, shallot and chipotle peppers in adobo. The resulting pourable condiment is hot and smoky, with dried oregano and red wine vinegar.