Smoky chilli sauce

• red chillies↗12
• garlic cloves↗10
• olive oil↗1 tbsp tbsp

  plus a drizzle extra

• caster sugar↗pinch of pinch of

Step-by-step instructions

1. 1

   Remove the stems from the chillies, then tip onto a sheet of foil with the garlic cloves, a drizzle of olive oil, caster sugar and some salt. Lift the sides of the foil up and scrunch to close.

2. 2

   Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Tip into a large pestle and mortar or food processor with 1 tbsp olive oil, and crush or blitz to a chunky sauce. Will keep in the fridge for up to two days.