Plum ketchup

• 4 shallots, thinly sliced
• 1 tbsp oil
• 8 plums, stoned and quartered

In a pot, sweat down the shallots in the oil until they start to soften, then add in the plums, dark brown soft sugar, red wine vinegar and treacle. Cook over a low heat until the plums are very soft and only a little liquid is left, about 30 minutes. Blend to a smooth purée.