Brown Sauce

In a large heavy-based saucepan, combine the apple, onion, garlic, dates, prunes, water, white-wine vinegar, apple juice, orange juice, tomato paste, tamarind and treacle. Cover and bring to the boil over a medium heat. Reduce the heat to low, then take the lid off and cook for about 40 minutes, or until the apple and onion are soft.

Meanwhile, use a spice grinder or mortar and pestle to grind the brown mustard seeds and black peppercorns to a fine powder. Combine the ground seeds with the ground cloves, cardamom, cinnamon, onion powder, cayenne pepper, ground allspice, and salt. Add the rye flour and apple cider vinegar and mix well.

Remove the pan from the heat and cool a little, then transfer to a food processor and blitz to form a smooth purée. Return the purée to the pan over a medium heat and slowly bring to the boil. Reduce to a simmer, then stir in the spice and vinegar mixture.

Continue to simmer over a low heat, stirring occasionally, for a further 40 minutes, or until you are happy with the consistency. Sterilise your jars while the sauce cools.

Transfer the brown sauce into the sterilised jars and seal. Leave for at least 2–4 weeks before using, to allow the sharpness of the vinegar to subside. Store the unopened jars in the pantry for up to 1 year. Refrigerate after opening and use within 1 month.