Barbecue soy dip*

Chop the thyme and rosemary leaves finely. Chop the chillies finely (remove the cores for a less intensive flavour). Peel and finely chop the onion. De-seed the pepper and gherkin and also chop finely. Heat up the oil in a pan and sauté the onions. Then add the pepper and gherkin cubes, ketchup and soy sauce. Season with chilli, thyme and rosemary and simmer briefly.

Tip! Tastes excellent with grilled meat or can be mixed like pesto with pasta.

*Recipe of professional chef, Thomas Krause, who owns a network of cookery schools

Preparation time: 15 mins
Per portion: 561 kJ / 134 kcal