MAKES 190 g
1–2 garlic cloves
2–3 eschalion (banana) shallots (about 100g)
2 fresh chillies
2cm piece fresh ginger
1 lemon
1–2 roasted red peppers from a jar (about 100g)
½ tsp ground turmeric
1 tbsp oil
60ml white wine vinegar
salt and black pepper
Liquidiser | Wok or frying pan
Peel the garlic and shallots | Rip the stems from the chillies | Peel the ginger by scraping off the skin with a spoon | Zest half the lemon into the liquidiser | Add all the ingredients except the vinegar, oil and lemon to the liquidiser and blend to a paste
Place the wok or frying pan on a medium-high heat and add the oil | When it’s hot, add the paste, reduce to a low heat and cook for about 15 minutes, stirring regularly so it doesn’t stick | Add the white wine vinegar | Cut the lemon in half and squeeze in the juice, catching any pips in your other hand | Stir everything together and remove from the heat | Taste and season to perfection