Recipe: BBQ Marinade

1 large onion (chopped)

3 garlic cloves (chopped)

30 g dried apricots (chopped)

2 tbsp rapeseed oil

2 tbsp brown demerara sugar

500 g crushed tomatoes (tin or jar)

3 tbsp apple vinegar

1 tbsp concentrated tomato puree

1 tbsp honey

1 tsp each mild and hot paprika powder

2 heaped tbsp dried oregano

1-2 fresh hot chillies (chopped)

1 tbsp Worcester sauce

1 star anise

3 cloves

2-3 tsp salt

Freshly ground black pepper

3 tbsp whiskey

1-2 tsp lemon juice

Allergens highlighted in bold

Fry the onions, garlic and chopped apricots in hot oil. Sprinkle sugar and allow it to caramelise slightly. Add crushed tomatoes (be careful as they may splatter), apple vinegar, tomato puree, honey, paprika, oregano, chopped chilli and Worcestershire sauce. Boil up at medium heat while stirring.

Add star anise and cloves to the sauce and let it simmer. After 15 minutes, turn off induction hob, strain the sauce to remove the star anise and cloves, and allow to rest for 30minutes.

Season with salt, pepper, whiskey, lemon juice and blend finely. Test if you would like to add more sweetness or acid and then add more sugar or lemon to taste. Boil up again.

Pour the sauce into two sterilised bottles of 500 ml each. Select 100°C Full Steam and place closed bottles for 12 minutes. Then leave to cool.

Keep bottles in a cool, dark place and use within six months. Once opened, the sauce should be consumed within one month and kept in the fridge.

If you prefer a smokier flavour, simply use smoked paprika powder