Jo Pratt's apple & Freixenet sauce

The most versatile sauce you could wish for. It's light, fruity and easy to make. Jo Pratt says: "In the cold winter months it is best friends with a roast chicken dinner, roast pork, belly of pork, or pork chops. During the summer I like to serve it when having a barbeque to accompany burgers (especially chicken burgers), chorizo or your usual pork sausages, or mixed into mayonnaise to serve with a roast chicken salad."

• Serves: 6

What you need:

• 5 medium sized Bramley apples
• 25g butter
• 1 star anise
• 150ml Freixenet Cordon Negro

What you do:

1. Peel, core and finely slice the apples.
2. Melt the butter in a saucepan and when bubbling, stir in the apples and star anise.
3. Pour in 100ml of the Freixenet. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the remaining 50ml of Freixenet if the sauce is becoming too dry. The finished sauce should be a moist fluffy consistency.
4. Remove the star anise and serve hot, warm or chilled.

Cook's tip:

As an alternative to the fragrant star anise you could use a stick of cinnamon, or a sprig of fresh thyme.

Cava recommendation

I'd recommend drinking Freixenet Cordon Negro with Apple and Freixenet Sauce. It's fresh and fruity, so will add some Mediterranean warmth to your meal.

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