Ingredients
| 2-3 large plums, stoned and chopped | |
| 1⁄4 cup brown sugar | |
| 3 tablespoons black bean and garlic sauce | |
| 2 tablespoons soy sauce | |
| 1 tablespoon rice wine vinegar | |
| 1⁄2 teaspoon sesame oil | |
| 1⁄2 teaspoon five spice |
Instructions
| 1. | Put the plums in a saucepan with the brown sugar and 2 tablespoons water. |
| 2. | Bring to the boil and cook, stirring occasionally for 10 minutes until the plums are soft. |
| 3. | Stir in the black bean and garlic sauce and leave to cool. |
| 4. | Put in a blender with the soy sauce, rice wine vinegar, sesame oil and five spice and blend to a thick sauce. |
| 5. | Store in the fridge for up to 2 weeks. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black
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