Here's another couple of sauces

Sweet Chilli Sauce

60 g caster sugar
3 garlic cloves peeled
3 cm piece fresh ginger, peeled and roughly chopped
2 long red chillies (according to taste), deseeded and roughly chopped
25 g chopped corriander
1 large lime, juice only
1 tbsp fish sauce
1 tbsp light soy sauce

Method

1.Place the sugar in a small heavy-based saucepan with 4 tablespoons of water.
2.Stir to dissolve the sugar, then bring to boil for 5-8 minutes until reduced and thickened.
3.In the meantime, place the garlic, ginger, red chillies and lime juice in a food processor and whiz to a coarse paste.
4.When the sugar has reached a light golden caramel colour, carefully add the spice paste (stand back, it might spatter)
5.Stir in the fish and soy sauces.
6.Return to the boil and simmer for 1-2 minutes.
7.Cool down completely before serving.

Hoisin Sauce (No Cooking Involved)

2 large red chillies, halved, seeded and finely sliced
2 clove(s)garlic, finely chopped
4 spring onions, trimmed and the white part thinly sliced
1 tbsp ginger root, peeled and finely chopped
60 ml hoisin sauce
120 ml passata
1 tsp sesame oil

Method

1.Mix together chillies, garlic spring onions and ginger.
2.Stir in hoisin sauce, passata and sesame oil.
3.Serve at room temperature use the sameday.