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What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.

Any powerful technology has sauce for the goose and the gander... It's just an extension of humanity.

Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental.

After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

Gooseberries aren't just for creamy desserts and pies.

I'm a big fan of Caribbean food, Spanish food, Dominican food - like rice and beans. Hot sauce just adds a different layer of boom to the food, you feel me?