Versatile, make-ahead sauce

Easy Bbq Sauce

Makes about 400g

Takes 40 mins plus cooling

Cost per serve 8p

GET AHEAD The sauce will keep in the fridge for up to 1 month.

2 tsp vegetable oil

1 small onion, sliced

2 tsp smoked paprika

2 tsp English mustard powder

2 tsp garlic granules

200g tomato ketchup

2 tbsp tomato purée

75ml cider vinegar

75g soft light brown sugar

3 tbsp treacle

2 tbsp Worcestershire sauce

1 Heat the oil in a medium, lidded saucepan over a low heat and add the onion. Cover and cook for 10-12 mins until soft and translucent but not coloured. Stir in the spices and cook for another 1 min.

2 Whisk in the remaining ingredients and bring to a simmer. Bubble gently over a low heat for 25 mins, stirring occasionally. Remove from the heat and leave to cool for 10 mins.

3 Blend the sauce with a stick blender or in a blender until completely smooth. Spoon into sterilised jars* while still warm, then close the lids tightly. Leave the sauce for a couple of days before using, if possible, to let the flavour mellow.

Each serving (1 tbsp) contains of

1 2 3

Set up your barbecue on a flat, open space away from trees. Have a sand bucket or fire extinguisher on hand for emergencies.

Make sure there are no old coals in the barbecue, and that the grill is clean.

Always keep raw and cooked foods separate.

Make salads no more than 1 hour in advance unless the recipe tells you otherwise.

If it’s your first time hosting, don’t be overambitious – it’s okay to stick to the basics.

If you’re worried about food safety, cook highrisk foods such as chicken in the oven, then finish them on the barbecue.

When making skewers, avoid pairing foods that cook at different speeds.

Take meat or fish out of the fridge 20 mins before cooking – when chilled, it’ll burn more easily before it’s cooked fully.

Keep a rubbish bag handy. And to clean the grill, scrunched-up foil works brilliantly.

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry