This recipe is easier if you prep everything before you start cooking.

- Roughly chop the onion

- Finely chop the rosemary, and dice or grate the ginger and garlic

- Finely chop the capsicum

- Chop the apple (no need to peel), cauliflower and courgette/zucchini

In a large saucepan or stock pan, melt the butter over a medium heat.  Add the onion to the pan and cook for 5-7 minutes until very soft and starting to colour.

Add the garlic, ginger, rosemary and red capsicum. Cook, stirring, for 3-4 minutes or until the capsicum is starting to soften. 

Add the smoked paprika, apple, cauliflower, courgette and cherry tomatoes and allow to cook for a minute.

Pour in the chicken stock and rum or brandy, and stir in the char siu sauce, soy sauce and fennel seeds. Increase the heat to bring the sauce to a boil, then reduce the heat to a gentle simmer.

Cover and simmer for 25-30 until all the vegetables are soft and well cooked.

Using a heat-proof stick blender, blitz the sauce until smooth. Can be used immediately or allow to cool, then store in an air-tight jar in the fridge for up to a week.