Zeal Monachorum Online

recipes

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Gently melt the Pure, add shrimps and lemon juice. Whizz in food processor. Stir in onions and seasoning and leave for a few hours to chill.

Serves 4-6, on any good bread or toast. Good as a starter or a snack. I like it for breakfast sometimes.

Heat the oil, melt a little of the Pure, add the onions and garlic and simmer very gently for about 15 minutes. Add the mushrooms and pine kernels and allow to soften. Then add the rest of the ingredients, last of all the Pure. It's done when the pine kernels can easily be crushed with a wooden spoon and the Pure has melted. Whizz, then chill for a few hours.

Serves 4-6, on any good bread or toast.

Melt some of the Pure, add the livers and garlic and simmer very gently until it's easily crushed. Add the spirit, seasoning, herbs and the rest of the Pure. When the Pure has melted, whizz briefly a few times. Chill overnight.

Serves 6-8, on any good bread or toast.

Chop salmon a bit, depending on how large the pieces are. Whizz salmon, lemon juice and melted Pure. Tip into container. Add chopped shallot or onion and fresh herbs and stir in until mixed. Chill for a few hours.

Serves 4-6, spread on crisp toast, crackers or even bread.

Heat oil/butter and simmer onion, garlic, aubergines and mushrooms, covered, until soft. Add pine kernels and liquids and simmer uncovered until liquids cook off. Check seasoning. Whizz, then stir in the parsley and chill.

Serves 6 as a light starter on bread or as a filling for raw vegetables.

Put frying oil/butter (I used goose fat) in heavy pan and pre-heat. Make dressing and toss leaves in it. Sear the crocodile tails, frying for 1½ minutes on each side, turning half-way through and sprinkling with salt and pepper. Serve tails on a bed of leaves, on individual plates.

Make dressing. Steam asparagus; immerse in dressing until cold. Wrap salmon around asparagus. Decorate, serve, eat with fingers (provide napkins).

Soften onion and celery in oil, add stock and simmer until soft. Add spinach and wine and simmer for a few minutes. Liquidise, season and reheat, sprinkling the reserved celery leaves on top to serve. Serves 4-6.

Make stock from any fish bones (more the better, from fishmonger), prawn shells, 2 slices lemon, tops of celery and fennel, about 4-6 oz white wine and enough water to cover. Bring to boil and simmer gently with lid off for 20 mins only. Chop up leeks, fennel, celery and onion and fry gently in butter and olive oil with lid on until soft. Add curry powder and stir for minute or so, add peeled and chopped tomatoes and then stock and simmer for 20 mins. Make roux from 1½ oz butter and flour; add liquid from some of the soup to roux to make sauce; simmer for a few minutes until flour is cooked; return roux-mixture to the soup and simmer for a few minutes, again stirring until smooth. Just before eating, add chopped fish and simmer for 5 minutes, adding prawns for last minute. Season to taste. The soup can then be left at this stage if wished. To finish: heat, stir in cream, sprinkle with chopped parsley and serve immediately in bowls, with fresh bread. Serves 6.

Sweat onion and celery in fat, add wine, then add stock and simmer until tender. Rinse peas to get rid of ice crystals; add to soup and simmer for a few minutes. Liquidise, season and serve. Title sounds nicer than pea and celery soup, and it's a lovely fresh green colour. Serves 4-6.

Slice tomatoes; make dressing; add garlic and basil; marinate overnight. Check for seasoning. Serve with slices of smoked salmon; lemon slices to garnish. Serves 4. The tomato salad doesn't kill the smoked salmon, it goes together really well.

Sweat onion and cauliflower in fat, add wine and stock and simmer until soft. Add spinach for 5 minutes. Liquidise, check seasoning and re-heat. Serve sprinkled with herbs plus a bowl of croutons. Serves 4-6.

Preheat oven to 200°C, with a baking tin containing a little oil. Fry onion in the oil, next add the apricots, then the apples, orange juice and lime juice. Simmer gently for about 20 minutes. Allow to cool. Check the seasoning. Stuff the quail and tie into shape with string. Lay the bacon rashers over the quail. Put quail in the hot tin and baste. Cook for 30 minutes, basting occasionally. Remove string and rest in a warm place for 5-10 minutes while you make the sauce.

Heat the stock, white wine and juices from the tin the quail were cooked in, reduce steadily until it is thickish, pour over the quail and serve.

We find these very filling. After them I'd serve a very light main course. Serves 4.

Pre-heat oven to lowest setting. Drain aduki beans, boil hard for 15 minutes, turn off heat, add dried mushrooms and leave for 20 minutes; drain and reserve the resulting liquid (quarter pint). Cut up ox cheeks into chunks, sprinkle flour over to coat lightly., batch fry in (goose) fat and transfer to oven dish when done. Add all the rest of the ingredients, bar the salts and pepper, to the frying pan, bring to simmer and pour into the oven dish containing the meat. I cooked it for 12 hours and it was delicious and the ox cheeks could be cut with a spoon. The prunes disintegrate and melt into the gravy so don't worry if you don't like them; they add dark richness, not taste.

Serves 4-6

Boil the haricot beans hard in fresh, unsalted water for 15 minues, removing scum. Lower the heat and simmer until soft but not disintegrating. Drain, reserving the cooking water. Use 1pt of the liquid to make stock using (at least I do) an organic beef stock cube by Kallo.

Cut meat into chunks and dry fry in pan so the outside is crisp. Add to an oven dish.

In the same pan simmer the onions and garlic sprinkled with the celery salt, covered until beginning to soften.

Add the tomato paste and fry for a minute or so. Add both molasses, the mustard, allspice and stock.

Tip the contents of the pan into the oven dish with the meat. Add the beans and enough of the bean water to keep them covered. Stir well and cover with a lid. Keep the unused bean water in case topping up is needed.

Cook at 150°C for about 3 hours, leaving the lid off for the last hour. Ckeck the seasoning near the end.

This serves 4-6, depending on what, if anything, you're serving with it. If you jump to the top, then to Snacks and Extras/Home-made Bacon you'll see the recipe for the bacon I used.

Marinate the pork in the oil/lemon/honey/vinegar/cider or wine overnight or for a few hours; drain and dry.

Simmer the garlic in a little oil gently until softening. Add the grated apple, the marinade liquid and 5tbs of stock. Simmer for about 30minutes, then liquidise. You'll have about 6 or 7 fluid ounces of quite thick sauce.

Lightly oil tin to fit pork; put 2tbs each of stock and oil in a tin to fit the vegetables. Season meat and veg. Pre-heat oven to 170°C. Toss the vegetables in the hot oil/stock mix. Pour heated marinade over pork .

Baste pork occasionally and toss vegetables around. After 45 minutes (depending on your oven) remove pork from marinade and keep warm under foil on a heated dish. Return marinade to bottom of oven.

If necessary whack up the heat to finish the vegetables. They should be ready after an hour's cooking, by which time the pork will have rested for 15 minutes. Pour the marinade over the pork, with the veg surrounding it. sprinkle herb leaves on top.

This serves four, at least. My pork came from North Down Farm and was utterly delicious, tender and tasty.

Pre-heat oven to 200°C. Layer potato and onion in oven dish, seasoning layers along with some butter/oil and finishing with a layer of potato. Cook initially for 45minutes. Oil/butter a separate dish and put in oven to heat.

While potato and onion layers are cooking, soften shallot and garlic in oil/butter, add mushrooms for a few minutes. Add wine and lime juice and reduce. Add chopped parsley and seasoning. Stuff the sea bass with this mixture.

By now the potato and onion mixture should be quite soft and beginning to color on top. Reduce oven heat to 180°C. Lower sea bass onto the hot oil/butter, turn and season. Cook for 20minutes or so.

This serves two. I lift the sea bass out and onto a heated platter containing rocket leaves, and decorate the bass with a few slices of fresh lime. Times given are for cooking in stainless steel oven dishes. Ceramic or clay dishes will take noticeably longer.

Marinate the kangaroo steaks in the port and 1tbs of the oil for a few hours. Drain and dry them, reserving the marinade.

Soften the onion, garlic and ginger in the remaining 1 tbs of oil. Add marinade mix, the vinegar and the tin of raspberries including the juice. Simmer until reduced. Whizz in liquidiser, add the redcurrant jelly and re-heat.

In a pre-heated oiled pan cook the steaks for 2-4 minutes per side, according to thickness. They should be rare to medium rare. Rest for a few minutes. Pour hot sauce over steaks to serve.

This serves two. I put the steaks in the centre of a large platter, surrounded by roast and steamed vegetables. Like all game, kangaroo is very filling.

Marinate the game in the wine and stock for a few hours or longer. Reserve marinade, dry game pieces and toss them in 4tbs flour. Pre-heat oven to 150°C. Heat a heavy frying pan. Dry fry the bacon and put into oven casserole. Batch fry the game in oil to brown on all sides. Add in small batches to the casserole.

Fry the onion, garlic and leek lightly and add to the casserole, along with the herbs and golden syrup. Bring marinade to the boil and pour into the casserole. Cover and cook for 2 hours.

Fry the mushrooms, toss them in the remaining 1tbs of flour and stir them into the casserole.Add the redcurrant jelly, check for seasoning and cook uncovered for a further hour.

With potatoes and some steamed veg, this will serve at least 8. We had 4 to dinner the first time of making it. The rest was frozen and later made into a pie, with some extra veg in to thicken. The game I used was duck, ostrich, kangaroo and antelope.

Golden syrup! you might be wondering. This recipe I developed after reading Mike Taylor's beef casserole recipe.

About an hour before you want to cook the duck, take it out of the fridge, season the fillets with black pepper, and place on a wire tray - skin side up - over a good solid ovenproof tin and allow to come up to room temperature. (There is absolutely no need to score the duck skin.)

Pre-heat oven to its highest setting. Put the duck into the oven and cook for 12 minutes. Do not open the oven door again until you are going to take it out. Be careful when you do as there will probably be a blast of hot smoke.

While the duck is cooking put the rest of the ingredients into a pan and bring to boil, then turn to a low simmer and heat gently, stirring occasionally.

Transfer the duck fillets to serving plates and artistically drizzle some sauce over them - make sure you place a good dollop of the orange skin over the duck too. Put the rest of the sauce into a gravy boat and place on the table for people to help themselves.

This is a quick and easy version of Duck a l'Orange that will seriously impress. The sauce will serve 2-4 and freezes well. That's assuming you have any left over of course, which I very much doubt. Serve with new potatoes and lots of seasonal steamed vegetables. When you cut into the duck it is meant to be a nice pink colour inside. If overcooked, the meat will become tough and chewy.

Thanks to Christal for this recipe.

Heat oil in a frying pan and batch fry the jointed hare pieces; remove to oven dish when browned. In the same oil lightly brown onion, carrot and shallot; add flour and fry. Next add the herbs, garlic, the clove and the Burgundy. Heat, then pour over the hare in the oven dish, seasoning lightly. Cook, covered, in oven pre-heated to 120°C for 3½-4 hours (more on the timings, below).

While the hare is doing (turn the pieces half-way through), cook the cherries and sugar gently in a little water (2tbs) until sugar has dissolved (about 5 minutes). Remove the cherries and set aside. Reduce the liquid, then add the white wine vinegar and further reduce to a syrupy consistency. Add the cherries to this mixture.

Remove dish from oven and set hare aside. Strain the cooking liquid into a spare saucepan and discard the veg and herbs, which have by now done their job of flavouring the dish. Replace hare, and liquid it was cooked in, into the oven dish. (If you have the hare's blood, add it now, whisking in some of the hot cooking liquid to stop it curdling.) Add the cherry mixture, pouring the cherries on top. Heat through.

This is a truly delicious German recipe given to me by Michael. His hare took only 1 hour, so it must have been younger than mine. Michael has just told me it weighed a little over 3lb (1.5kilo). My hare weighed almost 6lb (2¾kilo) and really took that long at that temperature. Serves 4-6 generously. I served it with boiled potatoes, carrots and chard but any veg would be great.

Brown lamb shanks 1 or 2 at a time in hot oil in a frying pan; remove to oven dish. Simmer onions and garlic in same pan until soft; add the grape juice and wine and bring to boil. Pour over the lamb shanks, adding the bay leaves. Cook, covered, in oven pre-heated to 150°C for 3 hours, turning shanks from time to time, leaving the lid off for the last 40 minutes.

If resulting sauce needs further reducing, remove shanks and keep warm while boiling sauce down by a half. Season to taste and pour over the meat. Serve your choice of vegetables separately. I used new potatoes and steamed carrots and greens. Serves 4. Ideally, make the day before and reheat gently. I made this on a cold February day. It would be just as nice with white grape juice and white wine for a warmer day.

Flour and brown lamb in hot oil/butter in a frying pan; remove to oven dish or slow cooker. Soften onions and garlic in same pan; add to lamb. Heat wine, stock and apple juice and pour over the lamb, adding herbs and seasoning lightly. Cook, covered, in oven pre-heated to 150°C for 2-4 hours; or in slow cooker for 3hours (diced lamb) or 8 hours (lamb shanks), or 10 hours (joint of lamb). If reheating (best if fatty cut is used, so you can remove excess fat), do so gently. Freezes well. Serves 4 generously. I served it with cooked butter beans spread with olive oil/butter and chopped parsley on top, plus steamed purple-sprouting broccoli.

Make batter with the flour, eggs and as much bitter as needed. Season and leave to rest. Heat oven with oiled dish inside to 220°C. Check whether batter needs more beer. Put onions, garlic and meat into sizzling hot tin; pour batter over and cook for 30-35 minutes. Should puff up and be crisp. While the toad is cooking you might as well drink the rest of the beer. Serves 2-3, with extra vegetables (carrots and cabbage, steamed) separately, and a big jug of gravy.

Drain chickpeas, put into fresh cold unsalted water and boil hard for 20 minutes. Leave them in the water while preparing the rest. Sear the meat quickly in a heavy, un-oiled pan, removing pieces to an oven dish; they'll release some fat. In this fat soften the onions and garlic, then add the tomato puree and fry for a few minutes. Heat the stock, drain the chickpeas and add them, plus all the other ingredients, to the oven dish. Cover dish and cook at 150°C for 3 hours, leaving the lid off for the last hour to thicken the yummy sauce. An occasional stir does no harm and is a good excuse to taste. Check seasoning at the end.

I remove the pork rind after cooking (good chopped up for garden birds), then let the dish cool so I can remove surplus fat. Reheat gently. Freezes well. Serves eight, with steamed cabbage and new potatoes in separate dishes. Works just as well with breast of lamb. Comforting Winter food to eat in the sitting room around an open fire!

Day before cooking: soak beans overnight. To cook: start cooking beans in unsalted water; when they're done you can leave them in the water. Drain and dry meat, dust with flour, brown in hot oil. Add all other ingredient including marinade. (You can add softer items in stages). Bring to simmer, transfer to oven at 150°C. Cover, cook for about 4 hours, adding drained beans for last hour. Serve with boiled new potatoes. Serves at least 6 gluttons lavishly.

Dice potatoes and carrots, boil until just cooked. Place in 4 small, greased oven-proof dishes. Add spring onions, frozen peas and cubed raw fish. Top each dish with cheese sauce. Sprinkle crushed crisps and grated cheese on top. Bake at 180°C for 35 minutes. Serve with side salad and crusty rolls. Serves 4. Looks nice in small bowls, but could use 1 large and cook extra 10 minutes.

Briefly brown joint in oven. Dry fry seeds in heavy pan, then grind. Fry onions to soften, add garlic, ginger & all spice ingredients; fry 5-10 minutes. Add all liquids. Pour over the whole joint, cover with well-fitting lid and cook in a slow oven. I prefer to baste frequently (excuse to taste it); turn joint halfway through. I cooked it for 6 hours; it was meltingly tender.

Core and quarter peppers and place in lightly oiled flat oven dish. Peel and halve tomatoes and add to dish. Cut garlic into slivers and place in vegetables with basil leaves and salt and pepper. Drizzle with good olive oil. Bake in hot oven (200°C) for about 50 mins until charred. Decorate with fresh basil leaves. Serve with crusty bread to mop up juices. Serves 6

Boil the rice, drain. Cook the vegetables separately. Arrange in glass dish in layers: a third of the rice on the bottom, then a third of the tomato sauce, then all the veg of one colour, then a third of the grated cheddar; repeat the layers with the next 2veg, finishing with the parmesan sprinkled on top of the last cheese layer. Put in a hot oven until bubbling, about 40minutes.

Until you break into it this looks really pretty through the glass, so make sure diners admire it first. Veg I most often use are spinach and/or courgettes, carrots and/or squash and mushrooms and/or aubergines. Serves 6. With bread and salad alongside it makes a nice meal. If you need a tomato sauce recipe, mine is under snacks and extras.

Soak haricot beans overnight in cold water. Drain, bring to boil in fresh, unsalted water. Boil hard for 15 minutes, then leave to cool in the liquid. I leave it overnight. Dip cut-up oxtails in seasoned flour, heat oil and batch fry oxtails. Put meat in oven dish, with drained haricot beans. Briefly fry vegetables, add wine, stout, stock and herbs until boiling, pour over meat and beans. Cook in lowish oven for 3-4 hours. Cool, remove fat, reheat gently. Serves 6, with potatoes and a green veg in separate dish. It's cheap and delicious English food, hearty rather than elegant. I don't do elegant anyway.

Cut up meat, dip in flour, fry to brown. Transfer to oven dish along with the veg and herbs. Dry fry bacon, add to dish. Heat stock and beer, pour over meat and veg. Cook in moderate oven for about 3 hours, until meat is tender ( depends on how big you like the chunks). Serve with celeriac and potatoes mashed together, plus steamed broccoli or any green veg. Serves 6. Another dish using those undervalued cheaper cuts, which are so tasty given time and gentle cooking. Enjoy with some sturdy red wine.

Remove seeds from the cardamon, discarding husks; you'll be left with about ½ teaspoon of seeds. In a dry pan fry the 9 ingredients from cardamon to allspice for a few minutes. The cinnamon sticks can be broken by hand first. Then grind, not too finely.

Remove string from venison so it opens up and flops about, better to absorb the curry spices while cooking. Heat a bit of fat/oil in the pan and sear meat on all sides. Remove and put in oven dish.

In the same pan fry onion, garlic and ginger until softened; add anchovies, the ground spices, then all the rest of the ingredients. The tamarind paste can be dissolved in the boiling stock (or water) before adding. Stir well and pour contents over the meat you've placed in the oven dish. Cover and cook slowly until done. Turn meat occasionally unless you've gone out, in which case you can't. At the end add the lemon juice. You could break the meat up before serving, if you like. I used goose stock, and goose fat and sunflower oil for frying.

Serves 6-8 but freezes well. I cooked it at 100°C for 9 hours to keep the kitchen - and myself - warm on a cold day. You could do it at 150°C for a few hours instead. Try to turn it once half-way through. Rice, chapattis and chutney are good with it. Also, don't forget the cold beer!

In a large mixing bowl put all dry ingredients. Add carrot, apple, lemon, brandy and egg. Leave overnight. Boil or steam for 6-8 hours. Make pudding a few months before Christmas; keeps well. Eve's children loved this pudding. When each of them left home she gave them the recipe and £10 for buying the bowl and ingredients. Her daughter Jane Hogg has given me her mother's recipe.

Simmer meat slowly in a little of the Guinness (or whatever) for about 30minutes, adding more liquid as it's absorbed. Then remove from heat and add all the other ingredients. Stir well to mix thoroughly. This can be frozen for many months. For shorter times it keeps well in the fridge, though can also be stored in sterilized jars. I needed to use it straightaway which is why I pre-cooked the meat. Another reason is in case Tony Blair's Food Police read this page! Traditionally, Christmas mince pies always contained some meat along with the fruit. So be traditional and buy British meat. If you're reading this from elsewhere, please support your local butcher.

Tip fruit into large bowl. Add sugar. Leave overnight. Put into glass jar and fill up with spirit. Try to leave for a few days before eating! Maybe it wouldn't keep as well as the traditional rumtopf, but it didn't last long enough to find out. This is the best rumtopf I've ever tasted, having made it the traditional way many times. I used organic fruit frozen without sugar. Details about sugar added will be on the packet. This recipe is also on the Booze page.

Put all the ingredients bar the rock salt in a glass or plastic container and rub well in. Turn pork over after about 12 hours and rub again. 24 hours from start add the rock salt and rub in. Turn meat morning and evening. After 5 days (more or less, it's up to you), remove the now bacon and rinse the bits off, dry it and wrap in greaseproof paper.

It's nice sliced and grilled for breakfast on in bacon sandwiches. It's what I used, chopped in pancetta-like pieces for my Boston Baked Beans.

Mix all together and bake in a loaf tin for 1 hour at 200°C.

I used to stuff the bird and invariably forgot the stuffing was there, so it didn't get eaten. This time it was visible and got great praise from diners.

Throw the whole lot into a large stock pan, simmer for an hour until the consistency gets thick enough for chutney then put into 'hot from the oven' jars, from all the Xmas pickles etc, put the sterilised lids on and then place in the garden to cool. Label accordingly. This recipe is authentic and requires many ingredients but if you want quality then you have to put quality into it, this is why this is a serious excellent chutney. Then give to your friends and family accordingly until you have only 1 jar left as usual and complain.

Another foodie gem in Notty's inimicable style, but perhaps you'd prefer to cool the chutney in a cool room rather than in the garden if illegal chutney-rustling is a serious problem in your area.

Remove visible chunks of fat from inside neck area of raw goose. Put in saucepan with cold water; heat slowly until melted. Cool, then chill. Lift off fat and freeze. For shortcrust pastry grate frozen goose-fat into flour, add salt, then rub in as usual, adding lemon juice/water to bind.

I wrote this recipe after reading a number of instructions to discard goose-fat from raw bird. The fat which drains out from the skin while cooking is great for roast potatoes.

Cut squash in half down the middle, leaving skin on. Remove seeds either now or after cooking. Cook skin-side up in oven dish at 180°C for about 35minutes until soft. Chop garlic and parsley. Squeeze lemon. Remove skin from squash. Whizz all ingredients in food-processor. Check seasoning. Leave to chill in fridge.

I just pushed the cooked squash through a sieve, then added rest of ingredients. Lovely on bread, toast, crisbread or to fill celery canoes; improvise! Thanks, Vanessa from Leeds.

Cut the cabbage into large chunks and place in a bakeproof dish already coated with butter. Add the chopped apple, peaches and diced red onion. Grate the zest of the lemon onto the cabbage and add the cinnamon and sugar. Pour over the liquids ie the sherry and the vinegar and stir. Bung it in the middle of the oven at 190°C for 1 hr 20 mins or a little longer depending on if you've gone to sleep or not. The smell around the house is gorgeous and the flavours that burst from within the dish when it comes to eating are fabulous. Cool and store in the fridge and warm up when necessary and use as a side dish for meats such as pork etc. It will keep for 7 days in the fridge, providing you keep it covered and airtight. Mouthwatering yet?

I've kept Notty's great prose style. It might help to think of a slug and a glug as a good tablespoon, and a handful as 2 good tablespoons. Notty says to stir frequently to stop it burning (mine didn't); if it does, turn oven down and/or cover (I cooked it uncovered). Anyway, his dish is seriously delicious.

Sift flours with bicarb and salt and stir in oatmeal - I do this in food processor. Mix in butter until mixture resembles breadcrumbs and stir in sugar. Add enough milk to make soft dough. Roll out to required thickness, stamp out circles, place on greased baking sheets and prick with fork. Bake at 190°C for 10-15 mins. Cool on rack. Makes about 20 biscuits.

Fry onions. Butter bread (if using butter). Spread bread with Dijon mustard. Put fried onions on top of mustard. Ham slices go on top of onions. Spread jelly on 2nd slice of bread. Put jelly-side down onto ham. Variations: try different meats or cheeses, and jellies or jam.

Place ingredients in heavy cooking dish. Heat and simmer very gently for at least 20 minutes until flavour is released. NB Use 3 pints each of "hard cider" (any good quality cider) and apple juice. Molasses suger is soft and dark brown. Dark rum is suggested.

This recipe was given to me by Dinky, who got it from Appletree Farm. It dates from 1790. Once its Apple Punch is tasted, Appletree farm is frequently asked for details.

Chop finely then fry onions, garlic and red pepper in olive oil until soft. Fry the tomato paste for a few minutes. Remove hard bits from tomatoes, chop small, then add all the ingredients and simmer gently until thick. Anchovies add salt rather than taste to the sauce, so you'll need to add less salt if using them. In season I usually add a fresh ripe tomato, chopped, along with the tinned tomatoes. This makes quite lot of sauce and it freezes well.

Simmer the garlic, ginger and pepper in the pineapple juice until soft. Meanwhile mix the remaining ingredients in a bowl. Add the juice mixture to the bowl, stirring well. Tip it all back into the saucepan to thicken as it reheats on a very low heat. Stir as you would for making gravy. You can thin it down if needed with extra pineapple juice. If it needs thickening it will gradually reduce on a low heat.

Serves 6, with your pork/prawns or whatever, deep-fried separately. For some reason, this sauce tastes best made with malt vinegar rather than the up-market vinegars