Rachel Khoo: Sticky barbecue glaze

There’s nothing like the smell of charcoal and sizzle of searing sausages to announce the arrival of summer. It doesn’t take much more than a slight rise in temperature to get us barbecuing, come rain or shine, and with good reason: everything tastes better a bit chargrilled. I’m getting ready for Cancer Research UK’s Big BBQ Weekend (19-20 July) with a big batch of my fail-safe barbecue glaze, which you can douse liberally over anything from sausages and chicken thighs to thick slices of aubergine and portobello mushrooms.

Sticky barbecue glaze

Serves 4

1 tbsp olive oil

1 small red onion

5 garlic cloves, peeled

Pinch of sea salt

1 tsp chilli flakes

1 heaped tbsp English mustard

300ml ketchup (about one

small glass bottle)

4 tbsp red wine vinegar

1 tbsp treacle

A generous grind of black pepper

Heat the oil in a medium saucepan. Peel and finely chop the onion, and mince the garlic in a garlic press. Add both to the oil and season with sea salt. Cook for 5 minutes on a low heat until softened. Add the chilli flakes and cook for 2 more minutes.

Add the mustard, ketchup, vinegar, treacle and pepper, stir well and bring to the boil. Reduce the heat and simmer gently for 5 minutes (add a little water if you want a looser consistency). Store in a sterilised jar until BBQ day.

When ready to use, simply brush the sauce over your cut of meat or vegetables and place on a hot grill for a lovely sticky and sweet glaze.