Bottled sauces and ketchups are always great with any grilled meats, particularly my Irish Whiskey and Apple Pork Sausage, but homemade ones are even better. This one is nicely jazzed up with a touch of apple giving the finished sauce a lovely fruitiness.

Makes about 2 cups or 600 ml (1 pint)

2 tablespoons sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
1 cup or 225 g (8 oz) canned chopped tomatoes
2 tablespoons tomato puree
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
few drops Tabasco sauce
2 tablespoons white wine vinegar
1 tablespoon English mustard
1 eating apple, peeled, cored and finely chopped
salt and freshly ground black pepper

Heat the oil in a pan and add the onion and garlic, then fry over a medium heat for 6-8 minutes until the onions are softened and lightly browned, stirring occasionally.

Add the tomatoes to the pan with the tomato puree, sugar, Worcestershire sauce, Tabasco, vinegar, mustard and apple. Bring to a gentle simmer and cook gently for 8-10 minutes, giving it a stir every now and then, until it has slightly reduced and thickened.

If you want a smoother sauce, tip the mixture into a food processor and blend for a few seconds. Leave to cool, then cover with clingfilm and store in the fridge until needed. Serve hot or cold.