• 225ml (8fl oz) beef stock (see link below)
  • 4 tblsp clear honey
  • 2 tblsp dark soy sauce
  • 2 tblsp balsamic vinegar
  • 2 tblsp light brown sugar
  • 2 tblsp tomato ketchup
  • 2 tsp whole cloves
  • Sea salt and freshly ground black pepper


  • Place the stock, honey, soy sauce, vinegar, sugar, ketchup and cloves in a small pan.
  • Bring to the boil, then reduce the heat and simmer vigorously for 5 minutes, until the mixture has thickened to a sauce consistency that coats the back of a spoon.
  • Season to taste, then pass through a sieve into a clean pan, discarding the cloves.
  • Reheat gently and use as required.
  • Cook Ahead: This will keep for up to 1 week in the fridge in a rigid plastic container. It can also be frozen.