Wild plum barbecue sauce

Instructions

1. Combine the plums, vinegar, water, garlic and whole spices in a large saucepan and bring to the boil over high heat. Reduce the heat to medium and simmer until the fruit is super-soft and squishy (20-30 minutes). Allow to cool slightly.
2. Smush the plums and liquid through a mouli or sieve (see Note) to remove the pips, skins and spices. You should end up with a pulp the consistency of runny yoghurt.
3. Transfer the pulp to a clean heavy-based saucepan and add the sugar, fish sauce, paprika and salt. Bring to the boil over high heat, stirring occasionally to dissolve the sugar, then reduce the heat to medium and simmer until the sauce has thickened (15-25 minutes).
4. Meanwhile, sterilise some bottles or jars and lids.
5. Using a funnel, pour the sauce into the hot sterilised bottles and seal immediately.
6. Cool, label and store in a cool, dark spot. Refrigerate once opened.

• This method of cooking the fruit whole, and then using a food mill or sieve, allows you to to remove the pips more quickly than if you cut them out to begin with.
• A mouli is much easier on the biceps than a sieve, but it still takes time to remove all the skins. I start with the mouli plate that has large holes, then shift to a smaller-holed plate and pass the mixture through again.
• This sauce is also delicious made with foraged hawthorn berries, or you can make a more Asian‑inspired plum sauce by subbing out the smoked paprika and adding cardamom, star anise and orange zest instead.