CHILLI-HONEY SYRUP

MAKES 2 CUPS / PREPARATION 5 MINUTES / COOKING 30 MINUTES

750ml white wine vinegar

450g caster sugar

2 red chillies, finely sliced

½ cup honey

Place the vinegar, sugar and chillies in a medium pot, bring to the boil and then reduce to a simmer until the mixture has reduced by a third.

Remove from the heat and add the honey. Allow to cool to room temperature. The syrup should be the same consistency as superglue; if it’s too thick, add a little hot water. Store in the fridge for up to 1 month.