This sauce is great with braised fish steaks such as turbot or shark. 4 People 5 minutes 15 minutes

•    60g shallots, finely sliced
•    1 small bouquet garni
•    4 juniper berries
•    300ml Tanglefoot
•    200ml double cream
•    1 tablespoon finely chopped parsley
•    Salt and ground pepper to taste
•    60g chilled diced butter

1. Put the shallots, bouquet garni and juniper berries in a saucepan and pour in the Tanglefoot. Reduce by two thirds over a medium heat.

2. Add the cream and bubble for 5 minutes until the sauce will coat the back of a spoon. If it seems too thin cook it for a few more minutes.

3. Pass through a fine sieve, whisk in the butter, a small piece at a time.

4. Finally stir in the parsley, season to taste with salt and ground pepper.

The Charlton Inn, Charlton Marshall. TEL: (01258) 453160

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