GAMMON SAUCE 1: 5 SPICE CHERRY SAUCE

- METHOD -

Start off by frying the onion in the oil over very low heat for a few minutes, taking care not to brown it. Then add the garlic and ginger and fry for a further minute. Next, add Cape Herb & Spice's Chinese 5 Seaoning, hoisin, soy, honey and water and bring to the boil. Stir in the corn flour slurry and add half the cherries and orange zest. Simmer, covered, over very low heat for five minutes. Add the remaining cherries and immediately remove from the heat. Allow to cool, then cover and store in the fridge overnight so the flavours can develop.

Serve warm with warm gammon. If you have leftover gammon, make wraps with slivered gammon, cucumber, lettuce, carrots, spring onions and coriander and drizzle over cold leftover cherry sauce.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za