saucepan and mixing bowl

1 tsp fresh ginger
1 tsp ginger
1 tbsp carrot
1 red chili, diced
2 tbsp oil
250ml water
2 tbsp tomato purée
2 tbsp rice vinegar
4 tbsp soy sauce
2 tbsp brown sugar
3 tbsp FREEE Organic Cornflour
salt and pepper, for seasoning

1. Finely grate the ginger, garlic and carrot and finely dice the chili.
2. Put the oil, into a saucepan over a medium heat and add the ginger, carrot, garlic and chili.
3. Cover and cook gently until everything is soft and translucent.
4. Add the water, bring to the boil then remove from the heat.
5. Measure the tomato purée, rice vinegar, soy sauce, brown sugar and cornflour into a mixing bowl and stir into a smooth paste.
6. Pour half the contents of the saucepan into the bowl while stirring.
7. Tip the mixture back into the saucepan.
8. Return the pan to the heat and stir as the sauce thickens.
9. Taste and season with salt and pepper if required.
10. Allow the sauce to bubble gently and cook for a minute while stirring.
11. Pour the BBQ sauce into a bowl or jug and serve warm. Season with salt and pepper.