Ingredients:

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1 medium red onion (100–120g), chopped

1 large red bell pepper (160–180g), grilled whole, peeled, deseeded

1 medium tomato (100g), quartered

4 garlic cloves, crushed

6 dried birds eye chillies, rehydrated in boiling water for 15 mins, seeds in, or 8 fresh

½ bunch fresh coriander

Zest of 1 lemon

Juice of 1 lemon (approx. 30ml)

30g white wine vinegar (approx. 2 tbsp)

15g brown sugar (approx. 1 tbsp)

50ml water

1 tbsp sweet paprika

80ml olive oil

1 tsp honey

1 tsp white or light miso paste

2 tsp sea salt

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1 tsp ground coriander seed

1 tsp ground cumin

1 tsp dried oregano

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Method:

1. Roast the red pepper whole under a hot grill for 10–12 minutes, turning every 2–3 minutes until blackened and blistered on all sides. Transfer to a covered bowl or wrap in foil to steam for 10 minutes. Then peel and deseed.

2. While the pepper is roasting, soak the dried birds eye chillies in boiling water for 15 minutes. Do not remove seeds unless you want to reduce the heat.

3. In a saucepan over medium heat, add a splash of oil or water. Add chopped onion, garlic, and sweet paprika. Saute until onion is translucent and paprika has bloomed. Add tomato, rehydrated or fresh chillies, roasted pepper, coriander stalks, brown sugar, vinegar, lemon zest, lemon juice, and water.

4. Simmer for 12–15 minutes, stirring occasionally, until all vegetables are soft and the flavours have melded.

5. Remove from heat and let cool slightly. Transfer to a blender along with coriander leaves, miso, honey, and all the dry ground spices.

6. Blend until very smooth, slowly drizzling in the olive oil to emulsify.

7. Optional: return the sauce to the pan and gently simmer for 5 more minutes to mellow raw flavours and unify the profile.

8. Let cool, then bottle in a sterilised 500ml container. Store in the fridge and allow 24 hours for flavours to develop fully. Use within 3 weeks.