Jus recipes
This French word is roughly the equivalent of 'juice', but it has a more specific meaning in cookery, referring either to the juices that occur during the cooking process (in particular when roasting meat) or the juice squeezed from raw vegetables or fruit.
by Mary Berry
An irresistible venison Wellington that will really stop the show. Mary Berry shows you how to ensure a pink, juicy inside and crisp puff pastry on the outside.
