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Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Gently cook the onion in the oil in a small to medium pan, stirring occasionally, for about 20 minutes until it is very soft but not really coloured.
Pour the jug contents into the pan and bring to a simmer. Reduce the heat to a minimum and allow the sauce to gently bubble away over a low heat for 30 minutes, stirring occasionally.
Allow the sauce to go cold before using. For maximum flavour, leave it for a couple of days before using.
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