BBQ Sauce

• 100 ml (3½ fl oz/scant ½ cup) infused oil (Spice Oil)

Heat the oil in a small frying pan on a medium heat and, once hot, add the onion, ginger, garlic and mushrooms and cook for 5 minutes until softened and starting to caramelize. Add the ancho and chipotle chilli and cook for a further 5 minutes and then add the miso and rapadura sugar, stirring well to combine. Turn off the heat and cool for a few minutes before adding to a blender with the wate