Serves 2-4. Historically this worked beautifully with grilled beef or lamb, and a bit of salad . Might work with grilled Halloumi

50ml brandy

8 black peppercorns

12 green peppercorns (the ones sold in brine)

3/4 of small tub of creme fraiche

1 tsp tomato puree

1 tsp Dijon mustard

5-10 blades of fresh tarragon (depends on how strong it is)

• Throw black peppercorns into small saucepan and dry fry for a minute
• Add brandy, green peppercorns, and 3 blades of finely chopped tarragon. Boil hard so that the brandy reduces by two thirds
• Turn the heat down and add tomato puree, creme fraiche, and two more finely chopped tarragon blades. Heat very gently, but don’t allow to boil
• Check if more tarragon is needed. Finally add mustard. Allow to sit for 10-15 minutes for flavours to infuse