A thick, slightly rough textured ketchup to accompany grilled steak or lamb. Makes 300-400ml.

Ingredients:-

• small mushrooms 250g
• garlic 3 cloves, peeled
• cider vinegar 3 tbsp
• caster sugar 3 tbsp
• spring onions 5, finely chopped
• anchovy fillets 15
• large gherkins 3
• Dijon mustard 2 tbsp

Method:-

• In a food processor combine the mushrooms, garlic and cider vinegar to a coarse purée then scrape into a heavy saucepan over a moderate heat. Stir in the sugar and spring onions and simmer, stirring regularly till the onions have softened. Ignore the slightly unappetising look - it is early days.
• Roughly chop the anchovy fillets and gherkins, add to the pan with a generous grinding of black pepper, and continue to cook for 10 minutes, stirring regularly. Add the mustard, stir and leave to simmer for a further 5 minutes. Adjust the seasoning, it should be sweet, sharp and salty, then serve with grilled steaks or lamb.