100ml double cream, pink peppercorns, brandy, salt
The picture above is of the peppercorn sauce when made just before required, if you allow this to mature overnight in the fridge it will thicken up to the texture of soured cream which is fabulous to spoon over steak or roast chicken.
1) Using a mortar and pestle, crush 2 tablespoons of pink peppercorns.
2) Add a tablespoon of brandy and a pinch of salt, then grind until a paste has formed.
3) Stir in the double cream and add a few whole peppercorns for decoration.