Mushroom ketchup

A thin brown liquid that looks more like soy sauce than tomato ketchup, this is a traditional British condiment, fantastic for giving extra umami to all kinds of savoury dishes. Geo Watkins make a good version with vinegar, but mine is based on Victorian recipes which are a simple spiced mushroom juice (the clove, to clarify, is not a clove of garlic!). It is salty, so use it sparingly.

MAKES ABOUT 300ML INGREDIENTS

500g mushrooms, sliced 20g (3 level tsp) salt 1 clove, crushed

¼ tsp ground ginger A grating of nutmeg

1 star anise (optional)

METHOD

Mix all the ingredients in a large saucepan and leave to stand for 24 hours.

Bring the pan to the boil and simmer for one minute. Strain through muslin or a tea towel, squeezing the cloth to extract all the juice.

Bottle and store in the fridge for up to a month.