Big Feastival BBQ sauce

Feastival BBQ Sauce

Makes 500ml approx

  • 3 spring onions

  • 3 shallots, peeled and quartered

  • 4 cloves of garlic, peeled

  • rapeseed oil

  • 4 cox apples

  • 10 sprigs of fresh thyme or lemon thyme, leaves picked

  • 6 lovage leaves

  • a small bunch of fresh tarragon, leaves picked

  • 1 teaspoon celery salt

  • ½ a teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 2 cassia or cinnamon sticks

  • 10 fresh bay leaves

  • 6 cloves

  • 200 g soft brown sugar

  • 6 tablespoons cider vinegar

  • 1 teaspoon black treacle

  • 1 tablespoon marmalade

  • 200 ml tomato ketchup

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons English mustard

  • 200 ml quality apple juice

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground white pepper

Roughly chop the whites of the spring onions and add to a food processor, along with the shallots and garlic, then blitz to a fine paste.



Add a lug of rapeseed oil and the paste to a large pan over a low heat. Fry for around 5 to 10 minutes to really get the flavours going.



Meanwhile, peel, core and roughly chop the apples, then add to the food processor along with the thyme, lovage and tarragon leaves, celery salt, ginger and nutmeg. Blitz well until smooth and add to the pan, with the cassia or cinnamon stick, bay and cloves. Cook for a further minute, then stir in the sugar and continue frying for a further 3 minutes, or until the sugar starts to dissolve and you have a thick brown paste.



Pour in 285ml cold water and cook for a further 2 minutes, before adding all the remaining ingredients. Stir well and bring to the boil, then reduce the heat to medium and simmer for 10 to 15 minutes, or until thickened slightly.



Pour the sauce through a sieve into a large bowl, then pass through the sieve again so you get a really smooth sauce. Return the sauce to the pan and simmer over a low heat for around 10 minutes, until reduced by about a quarter (you want to end up with around 500ml, 1 serving=50g).



Leave to cool completely, then either get marinating straight away, or divide between airtight, sterilised jars and it should keep for up to 6 months.

Nutritional Information

Print this recipe
Method

This BBQ sauce really bigs up Great British flavours – whiz it up ready for marinating beautiful cuts of meat to chuck on the barbie

Roughly chop the whites of the spring onions and add to a food processor, along with the shallots and garlic, then blitz to a fine paste.

Add a lug of rapeseed oil and the paste to a large pan over a low heat. Fry for around 5 to 10 minutes to really get the flavours going.

Meanwhile, peel, core and roughly chop the apples, then add to the food processor along with the thyme, lovage and tarragon leaves, celery salt, ginger and nutmeg. Blitz well until smooth and add to the pan, with the cassia or cinnamon stick, bay and cloves. Cook for a further minute, then stir in the sugar and continue frying for a further 3 minutes, or until the sugar starts to dissolve and you have a thick brown paste.

Pour in 285ml cold water and cook for a further 2 minutes, before adding all the remaining ingredients. Stir well and bring to the boil, then reduce the heat to medium and simmer for 10 to 15 minutes, or until thickened slightly.

Pour the sauce through a sieve into a large bowl, then pass through the sieve again so you get a really smooth sauce. Return the sauce to the pan and simmer over a low heat for around 10 minutes, until reduced by about a quarter (you want to end up with around 500ml, 1 serving=50g).

Leave to cool completely, then either get marinating straight away, or divide between airtight, sterilised jars and it should keep for up to 6 months.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 90
    5%
  • Carbs 23g
    9%
  • Sugar 22g 24%
  • Fat 1g 1%
  • Saturates 0g 0%
  • Protein 1g 2%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 3 spring onions

  • 3 shallots, peeled and quartered

  • 4 cloves of garlic, peeled

  • rapeseed oil

  • 4 cox apples

  • 10 sprigs of fresh thyme or lemon thyme, leaves picked

  • 6 lovage leaves

  • a small bunch of fresh tarragon, leaves picked

  • 1 teaspoon celery salt

  • ½ a teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 2 cassia or cinnamon sticks

  • 10 fresh bay leaves

  • 6 cloves

  • 200 g soft brown sugar

  • 6 tablespoons cider vinegar

  • 1 teaspoon black treacle

  • 1 tablespoon marmalade

  • 200 ml tomato ketchup

  • 2 tablespoons Worcestershire sauce

  • 2 teaspoons English mustard

  • 200 ml quality apple juice

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground white pepper