2 shallots, grown in Kent – finely diced
1 garlic clove, from the South West Garlic Farm, crushed and finely chopped
1 or more tbs Lea & Perrins Worcestershire Sauce (alas now made in the Netherlands)
1 tsp Hampshire Foods dry mustard powder
1 tsp Billington’s organic light brown soft sugar
1 dried red chilli from The South Devon Chilli Farm, crushed and chopped finely
Glug cold pressed extra virgin Yorkshire Rapeseed oil
Small pinch Maldon sea salt, ground in a pestle and mortar
White pepper

Heat the oil in a small pan and add the shallots. Cook slowly until soft and showing signs of colouration.

Sprinkle with the sugar then cook until things have started to caramelise.

Add chilli and cook for one minute.

Sprinkle in the mustard powder and stir until you have a paste.

Loosen up the paste by adding the Worcestershire sauce.

Season with a small pinch of sea salt (ground in a pestle and mortar) and ground white pepper.

pestle and mortar