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Red Eye Barbecue Sauce

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1 small onion, finely chopped

2 cloves garlic,crushed

1 tablespoon oil

3 tablespoons tomato puree

50ml Worcestershire sauce

50ml cider vinegar

50ml cider

75g brown sugar

2 teaspoons mustard powder

1 double shot espresso coffee

Cook the onions and garlic in the oil until soft and golden.

Add the remaining ingredients and simmer until the mixture is thick.

Blend.

Brush over chicken, ribs, steak etc while cooking.

For ribs – place a back of ribs on a tray and pour in 250ml chicken stock. Cover with foil and bake at 140oc for about 1 hour or until fork tender. Brush with the red eye sauce and continue to baste.

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Roast Squash, Butterbean & Asparagus Salad

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1 butternut squash

1 bunch asparagus, bottom trimmed off

1 tablespoon olive oil

Few sprigs rosemary

Salt

1 tin butter beans, drained and rinsed in cold water

6 slices salami, sliced

1 teaspoon chopped red chilli

1 tablespoon honey

50ml rapeseed or olive oil

2 tablespoons red wine or cider vinegar

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Cut the butternut in half lengthwise.

Cut the bottom in half and scoop out the seeds – cut into wedges.

Cut the top in wedges.

Toss in the tablespoon of oil, season with salt and toss in the rosemary.

Place on a roasting tin and roast in a 180oc oven for 30 minutes, shaking occasionally, until golden and soft. For the last 10 minutes of cooking add the asparagus and toss to cook.

Place on a platter with the butter beans.

Fry the salami in a little of the remaining oil.

Add the chilli and cook for 1 minute. Place in a bowl and add the vinegar, honey and oil. Season and dress the butternut.

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Cheesy Chilli Cornbread

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350g soda bread flour

150g corn meal ( polenta)

1 teaspoon baking powder

½ teaspoon salt

100g grated cheddar

3 eggs

250ml buttermilk

½ deseeded finely chopped chilli.

Set oven to 180oc.

Place the flour, cornmeal, baking powder and salt in a bowl and mix.

Mix in the cheddar and chilli.

Whisk the eggs and buttermilk together and add to the dry mixture. Mix well.

Line a 8 inch cake tin with parchment paper.

Pour the mixture into the tin, smooth off the top and bake for 30 minutes or until an inserted skewer comes out clean.

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