Brown Sauce

I know that the ingredients that follow hardly look like the stock constituents of brown sauce, and I should own up and say that this didn’t start off life as brown sauce. It was conceived to be a rhubarb chutney, only I added too much liquid and what with one thing and another, I decided the only way to salvage it was to whizz it in the blender and turn it into a sauce. This isn’t just a case of making the best of a bad lot: this is one of my favourite recipes in the whole book – for its d