FOR THE CUMBERLAND SAUCE

This sauce is wonderfully rich and vibrantly coloured. To serve 6, use a potato peeler to remove thin strips of peel from an orange. Scrape off any white pith, then cut into needle thin strips and place in a pan. Cover with water, bring to the boil, and simmer over a low heat for 3-4 minutes or until soft. Drain, refresh in cold water, then dry well with kitchen paper and set aside. Put 340g redcurrant jelly from a jar and 75ml (2½fl oz) Port into a saucepan. Add the juice of the orange to the pan with 1tsp

Dijon mustard and a dash of Worcestershire sauce. Whisk over a high heat until the jelly has melted, then boil rapidly for 4-5 minutes or until reduced by half. Season with salt and freshly ground black pepper, add the juice of ½ a lemon to taste, then spoon into a serving dish and sprinkle with the orange strips. Serve warm or cold. The sauce can be made up to 1 week ahead. To serve warm, reheat gently in a pan. Not suitable for freezing.