Today is the start of summer, but with the recent temperatures we've had, the very idea of doing any cooking at all may be beyond some of us. For others, there might be an element of mid-summer boredom with yet another salad and yet more tomato ketchup or mayonnaise or mustard or all 3 plonked on the table.
If that's how you're feeling, then stick with us. Over the next few weeks, we've got a range of sauces that work whether indoors or out.Ìý
Rosie Sykes is the chef at the Sutton Arms, a pub with a strong reputation for its cooking near Smithfield Market in London. Simon Parkes watches her make the classical-sounding but otherwise very simple Sauce ViergeÌý
