Ben recommended this sauce to accompany bangers and mash or lambs' liver. He says this quantity would serve 6 people but in my humble opinion (or with my humble appetite perhaps) I think it would keep 10 people happy. It keeps well in the fridge but reheating may toughen the beans.

Ingredients - serves 6

500g finely chopped onion
50g Riverford organic Dairy butter
100g plain flour
1 tsp Dijon mustard
1 tsp Cumberland sauce
500ml Riverford Organic Dairy milk
500ml chicken stock or Marigold Swiss vegetable bouillon
600g cooked broad beans (frozen are fine)
salt, pepper
chopped parsley

Method

Melt the butter in a large pan and sweat the chopped onion for several minutes until soft but not coloured. Stir in the flour until absorbed then pour in the milk and stock, beating to avoid lumps as you bring the sauce to the boil and the sauce thickens. Add broad beans, mustard, Cumberland sauce and seasoning to taste, bring back to boiling point and lower to a simmer for 5 minutes. Remove from the heat an fold in chopped parsley, serve.