200 ml (approx 1/2 pint) double cream
black peppercorns
ground black pepper
butter

Bring the cream to a simmer in a pan. Add ground pepper until the cream is saturated, it should be chocolate mousse coloured at this point. Add approximately 4 tablespoons of black peppercorns and let simmer for 5 minutes. Great with steak.

Submitted by: Catriona McK