Prick the back all over with point of a sharp knife, then flip bird ... sauce, to taste Cook the shallots in the ghee over medium heat until soft. Add the peaches, deglaze the pan with the Brandy.

You’ll need to start with a pan in which you’ve just roasted a bird or meat ... Turn off the heat, then pour in the Cognac or brandy. Increase the heat to high. Stir with a wooden spoon ...

When it comes to bird hunting, waterfowl may be the most ... cinnamon and sugar. For the fig and brandy cranberry sauce, I sautéed my onions and garlic in butter until the onions were soft ...

Return the bird to a low oven at 150C/gas mark 2 for five minutes, during which time the brandy sauce will mature and lose its raw flavour. At this moment you can, if you like, enrich the sauce ...

Christmas pudding is often served with brandy butter but it can taste even more heavenly with a top-notch brandy sauce poured over the top. This recipe from Christopher Hannon, executive head chef ...