quick and easy saucerating:
This sauce uses left over cream. It works well with lamb chops, bacon chops or gammon steaks or even chicken breasts.
Left-over cream - about 2/3 small carton, double or single.
teaspoonful mustard (any kind, though French or Dijon is especially good)
Fry the meat in a very small quantity of oil until cooked, turning regularly.
Put the meat and other vegetables onto plates
Add a teaspoon of mustard to the pan and about a tablespoon of Worcestershire sauce, and deglaze the pan. Add the Double or single cream and stir well then pour over the meat and serve.
(You can use natural yoghurt instead of cream if you like)