This is a really sweet and rich BBQ sauce. It works best with smoked beef and pork, but if you swap fig jam for cherry and replace the vinegar with fresh lemon juice you get a lighter sauce for chicken/burgers etc.
720g Heinz ketchup
550g fig jam
55g red wine vinegar
65g brown sugar
35g Worcestershire sauce
45g dark soy sauce
55g hot sauce (I use chipotle ketchup from the Pitt Cue book)
15g liquid smoke
10g onion powder
Bubble all the ingredients together in a pan until thick then bottle while hot.
All of the sweet, sour, hot, creamy, flavors of the toppings worked so brilliantly well together with the chicken and the vanilla from the BBQ sauce was just noticeable enough, it was a very exciting burger.
This recipe uses 680g gruyere cheese, 250g butter & 125ml cream for just 900g potatoes. Onions are glazed with red wine and sugar, then spread on the bottom of a baking dish before being topped with the almost liquid mash. The dish goes under the grill to brown, during which time it sets into something almost solid. Almost.
An utterly bonkers but extremely delicious recipe.