Sweet chilli sauce vegan

Preparation – 15 minutes

Peel and finely slice or grate the garlic cloves. Finely chop the chillies; if you want a sweeter/mild chilli sauce, you can remove the seeds.

Peel the ginger and cut or grate it as finely as possible, and squeeze the juice from the lemon. Make a paste of cornflour with a few tablespoons of water and stir with a fork until smooth.

Finishing the sweet chillli sauce – 10 minutes

Add the garlic, chillies, ginger, sugar, soy sauce, lemon juice and a pinch of salt to a small saucepan. Heat this over a medium-high heat for a few minutes.

Add the cornflour paste and stir until smooth. Simmer over a low heat for around 2 minutes. You will notice that the cornflour will thicken the sauce; don't let it cook for too long. Turn off the heat; the sauce will thicken more as it cools down.

You can keep the chilli sauce for longer if you store it in a sterilised bottle. You can sterilise one yourself by boiling it in water for a few minutes.

Add the chilli sauce to the bottle while still as hot as possible, then let the sauce cool completely. Stored in the fridge, the sauce will keep for a long time. It's delicious with homemade spring rolls, among many other dishes. Enjoy!