adds a sweet and nutty depth that elevates the sauce’s richness. Opt for dry Marsala wine for savory recipes, saving the ...

Simmer sauce on low heat until sauce has reduced by half and has become thickened, 18-20 minutes. Add in butter and remaining 1/2 teaspoon salt and pepper. Remove from heat.

Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two ...

For the Madeira sauce, heat the butter in a frying pan over a medium heat. When foaming add the shallots and fry for 2-3 minutes, or until just softened. Add the Madeira and thyme, stir well and ...