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


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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