2 x medium Onions, peeled and chopped

    2 cloves Garlic, peeled and finely chopped

    1 tsp Stock Powder

    2 Tbsp Water

    1xTin Chopped Tomatoes

    1 Tbsp (vegan) Worcester sauce

    1 Tbsp Apple Cider vinegar

    1 Tbsp Maple Syrup

    8-10 Medjool Dates (pitted)

    3 Tsp Cornflour

    140g tomato purée.

    1 Tbsp Tomato Ketchup

    1 Tsp Hot sauce

    1 Tsp Liquid smoke
    You can spice this up a bit with a small tot of spirit – Like a whiskey, southern comfort for example.  (or – yes – Gerard Bolton – even your beloved Jack Daniels)

    The recipe


    I had a hankering for something tangy and tasty and my mind turned to a memory of pulled pork with a tangy BBQ sauce. I really wanted that smokey taste without the meat and the fat.

    So here is the sauce. I will share the recipe for the fake pulled pork separately.
    I have very fond memories of having BBQ in a little roadside shack in Atlanta, Georgia in the US with a wonderful ex-colleague of mine called Hank Weir.  Hank was a real foodie.  We traveled a lot together as part of my training when I first joined FICO.  I also got to know Bonny, his wife and his Son.  I know he’d have hated my plant-based food, as he was a meat eater, but despite this, he would have enjoyed this sauce.
    Here’s to you Hank!
    • Sauté the onions and garlic in a pan in the stock until soft
    • Add the remaining ingredients (mix the cornflour with a little water or stock)
    • Simmer for 15-20 minutes
    • Allow to cool a little
    • Transfer to a blender
    • Blend until thoroughly smooth
    • Allow to cool
    • Store in an airtight jar in the fridge (it should keep for a week or two).

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