Damson in disguise!!!! The best sweet and sour dipping sauce you will ever taste

I make this yummy dipping sauce quite often but  this time it was a little different as it was for a client for her event so I was excited for all their guests to try it but also apprehensive that it might just be me who thought it was amazing….Thankfully it got a big thumbs up.. yippee and they happily smothered it all over the stuffed rice and seitan rolls.


This sauce is great for marinating too! It tastes like a mixture of Christmas and sitting in a Chinese restaurant and who doesn’t love both these things.

damson 2

Pop the ingredients below into a pot and bring to a boil, reduce, blend and leave for a few hours to let the flavours merge. This had three hours just relaxing taking in the kitchen views and it made all the difference. This is very much a flavour to your liking sauce so interpret to suit yourself. (Personally I am a chilli addict so would normally spice this baby up)

damson 3

2 cups of damsons or plums work well too.
Generous squeeze of agave syrup
Splash of apple cider vinegar
Teaspoon of nutmeg, chinese 5 spice, cinnamon, garlic powder (a cross over of cinnamon here as it’s in 5 spice too but I think it’s the key to the warmth here yum)
A tablespoon of ginger paste
A nice pour of soy sauce
Pinch of salt and pepper


Love Louise



My very favourite super addictive goes with just about everything gooey spicy pepper jam. This one takes a little time and a little love but it is worth it.


Place two punnets of cherry tomatoes, 100 ml of balsamic vinegar, a handful of chilli flakes and 250g of coconut sugar in a pot. Boil, reduce and hand blend to a purée.

jam 3
Roast 4 red peppers in the oven for half an hour or until they blister at 180c. Remove from oven, skin, de seed and chop up. Add to the tomato mix and hand blend again.


Simmer for 2 hours or longer if you can. Cool, pop into jars and try and forget how much sugar is in there ahem ahem….

 jam 2
Now where are my crackers…..