Add to hot dashi or fish stock with noodles, sliced vegetables, tofu, mushrooms, whatever you like.

Add the fish stock, preserved lemon wedges, plum tomatoes and currants and bring to a gentle simmer.

Add tinned plum tomatoes and equal volumes of white wine and fish stock.

Put the fish stock and dry sherry into another pan and reduce by two-thirds.

Slowly add the fish stock until you have a silky smooth sauce.