Set aside and leave to cool in the cooking liquor.

At this stage you could freeze half the cooking liquor.

To serve, reheat with a little of the cooking liquor.

If a little dry, add some of the gnocchi cooking liquor.

Leave in the cooking liquor, the heat switched off, for anything up to 20 minutes before carving.

Simmer the cooking liquor until it's nice and strong; then season to taste if necessary.

Place a colander over a bowl large enough to catch all of the cooking liquor.

Place in a large serving dish and stir through 1 tbsp of the cooking liquor.

You can use the cooking liquor as a lovely sauce for your mallard.

Pour the cooking liquor over and top with the frozen granita.

Add 150ml of the cooking liquor from the mussels, stir in well and cook for another minute.

Drain in a colander over a bowl and save the cooking liquor.

What's more, the cooking liquor makes a fantastic sauce.

Cut each pear into 3-4 vertical slices about 1cm thick and add to the cooking liquor.

Now strain the mussel cooking liquor into the tomato pan.

Add a splash of the cooking liquor, then stir through some flat leaf parsley before serving.

Reduce the white wine cooking liquor by half.

Strain the mussels and set aside, reserving the cooking liquor.

Next add the flour then gradually stir or whisk in the reserved cooking liquor and fish stock.

Strain off and reserve the cooking liquor (discarding the pod).

Reheat thoroughly on a low heat, reduce the cooking liquor the consistency desired.

Frothing up the cooking liquor to spoon around might sound a bit cheffy, but again it looks good.

Pour the cooking liquor into a large jug.

Strain the cooking liquor by putting ladlefuls into a sieve over another large pan.

To serve, spoon out the barigoule into a warm serving dish with a small amount of the cooking liquor.