Mango Barbecue Sauce

1. Peel and thinly slice the shallot. Peel and grate the garlic and ginger. Roughly chop the cherry tomatoes. Half-fill and boil your kettle.

2. Put a small pan on a medium heat and drizzle in 1 tbsp oil. Add the shallot and cook for 4-5 mins, stirring, till starting to soften.

3. Add the garlic, ginger and cherry tomatioes to the pan. Sprinkle in the smoked paprika and drop in the star anise. Pour in 1 tbsp tamari and add 200ml hot water from the kettle. Simmer, lid on, for 5 mins.

4. Meanwhile, peel the mango and slice the fat cheeks off the stone. Slice the rest of the flesh from the stone. Roughly chop the flesh. Add the chopped mango to the pan, pop the lid back on and simmer for 10 mins till everything is soft. Stir now and then to help break the mango up.

5. You can leave the sauce chunky, or take the pan off the heat and fish out the star anise. Let it cool for a few mins, then use a hand-held blender to blitz it. Taste and add a pinch of salt, if you think it needs it. Serve straight away, or cool completely and store in the fridge in a sealed tub. It will keep well for 4-5 days.

6. Marinading With Mango
This sauce makes a great marinade for chicken. Pour it over chicken drumsticks, thighs or wings and leave them to marinate overnight in the fridge, keeping a few spoonfuls back for later. Lift out of the marinade and roast, bake or barbecue, brushing the chicken with the marinade you kept separate halfway through cooking.