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Put the chilli flakes and tomato paste in a small saucepan with two tablespoons of water, bring up to a simmer, then cook, stirring often, for 90 seconds, or until almost all the water has evaporated and the tomato paste is bubbling.
Take off the heat, stir in the oil and leave to cool.
Once cool, whisk in the honey, a teaspoon and a half of water and a quarter-teaspoon of salt and set aside until you’re ready to serve.