How to make it

  • Put the peppercorns in a heavy based pan and, at a very low heat, warm through, careful not to burn them, for 1 to 2 minutes or so until dry;
  • Roughly break the peppercorns against the side of the pan with a spoon;
  • Pour in the brandy, turn up the heat and boil for 1 to 2 minutes or so, or until the brandy has evaporated;
  • Stir in the stock, bring to the boil and boil for some 5 minutes or until the liquid has reduced by a quarter;
  • Add the cream and continue to reduce over a high heat until the sauce coats the back of the spoon;
  • Season, if required, with salt and pepper to taste;
  • Serve immediately.

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