'WHO'S THE DADDY'

I love brown sauce with a bacon sarnie; who doesn't?

make ~1 litre

50ml olive oil

500g onion; diced

130g celery sticks; diced

½ tsp ground cinnamon

½ tsp ground cloves

½ ground cayenne pepper
1 tsp coriander seeds
130g Medjool dates; stones removed, chopped
1 x 400g tin tomatoes (I used triturado)
60g fructose
2 bay leaves
2 tbsp tamarind concentrate
120ml Sarson's malt vinegar
2 tbsp light vegetable oil
Maldon sea salt 
Freshly ground black pepper

1. Heat the oil in a medium sized saucepan; add the onion and celery and cook over a moderate heat for 20 minutes.
2. Combine the spices and cook for a further 5 minutes.
3. Add the tomatoes, dates, bay leaves, fructose, tamarind concentrate and the vinegar. Stir in 200ml of water and bring to a simmer.
4. Leave it to bubble away for 30 minutes. Season to taste.
5. Remove from the heat a blend to a smooth purée; adding the light vegetable oil at the end.
N.B. If you prefer you sauce a little runnier, then add a little more water.
6. Sterilise suitable jars or bottles by immersing them in boiling water; drain and fill with your sauce.
N.B. once opened they should be stored in the fridge.