KIMCHI & CARROT KETCHUP MAKES 300ML

300g carrots, peeled and sliced

250ml apple juice

1 tablespoon apple cider vinegar

½ cup kimchi

Put the carrots and juice in a saucepan and bring to the boil with the lid on, but offset. Lower the heat and simmer for about 15 minutes until the carrots are very tender. Cool and transfer to a food processor along with the vinegar and kimchi and blend to a sauce. Store in a jar in the fridge; it keeps for 3 weeks.