RASPBERRY CHIPOTLE SAUCE

This can be used as both a sweet and savoury sauce, although most people never think to use it in puddings. Chipotle peppers, which are smoke-dried jalapeño chillies, add a real depth of flavour and heat that I love (I sometimes add double the amount, or the whole can here!).

MAKES 12 SERVINGS

15g Lucy Bee coconut oil

1 large onion, grated

2 large garlic cloves, finely chopped

150g chipotle peppers in adobe, chopped

500g fresh or frozen raspberries

100ml cider vinegar

150g coconut sugar (or the darkest sugar you have)

Himalayan salt and freshly ground pepper

Melt the coconut oil in a heavy-based pan over a medium heat. Add the onion and cook until soft and starting to brown. Stir in the garlic and cook for a couple of minutes.

Add the chipotle peppers, stir, then add the raspberries. Cook for a few minutes until bubbling. Add the vinegar and sugar, then slowly bring to the boil. Reduce the heat and cook until reduced and thickened, about 20 minutes. Remove from the heat and leave to cool.

For a seed-free, smooth sauce (although I leave it as it is), push the mixture through a fine sieve using the back of a spoon.

When cool, transfer to a recycled Lucy Bee jar and store in the fridge.