A little bit saucy I sometimes think that the difference between average food and excellent food is pretty simple - sauces. Be they a splash of lemon juice and olive oil, a spicy chili and tomato number, or a light and delicious gravy (or jus) with a piece of meat, I reckon you can elevate pretty well anything by dressing it, somehow. Often, it is as simple as deglazing a pan you have used to cook a piece of beef, pork or chicken in. I would generally use white wine, or lemon juice, or chicken stock, or some combination of the three for white meat, and red wine or beef stock for beef - just whip out the meat and let it rest (somewhere warm, use tinfoil to keep the heat in if you wish), and reduce what's in the pan over a medium heat, seasoning and maybe adding a little butter to create a silky, flavoursome sauce that perfectly complements the meat. I like these sort of sauces to be reasonably thin, but concentrated, so don't hold back on the seasoning, and there is no need to add a thickening agent such as cornflour. Generally, I would strain it, and mostly I would pour it on the plate under the meat, so as not to spoil the appearance of the meat's (hopefully!) perfectly caramelised outer crust - it just looks better than tipping it over. The other sauce I have been really digging lately is a spicy chili tomato