1
Sauté
Pan-fry your meat (lamb is ideal) or veg on a medium-high heat until three quarters done
2
Simmer
Add the sauce along with 2 tbsp water, bring to the boil then simmer for approximately 5 minutes
3
Serve
For added freshness, sprinkle on chopped coriander (*chef's kiss*)
CHEF’S TIP: Fancy a twist on a traditional Sunday roast? Use this sauce as a zingy gravy.
1
Sauté
Pan-fry your meat (lamb is ideal) or veg on a medium-high heat until three quarters done
2
Simmer
Add the sauce along with 2 tbsp water, bring to the boil then simmer for approximately 5 minutes
3
Serve
For added freshness, sprinkle on chopped coriander (*chef's kiss*)
CHEF’S TIP: Fancy a twist on a traditional Sunday roast? Use this sauce as a zingy gravy.