chilternfirehouse.com

Serves 6-8

• 0 Walnut mole
• 350g tomatoes
• 290g onions
• 0 Rapeseed oil
• 0 white pepper
• 50 cloves garlic
• 150g dried chipotle chillies
• 200g walnuts
• 500g chicken stock
• 1 pinch ground cinnamon
• 1 pinch epazote
• 25g balsamic vinegar
• 15g brown sugar

Step 1
Preheat the oven to 200C/400F/gas mark 6, then roast the tomatoes until the skins have blackened – around 20 minutes.

Step 2
Meanwhile, fry the onions in a little rapeseed oil with a pinch of salt until softened, but not coloured, then remove and allow to cool.

Step 3
Next, add a drizzle of oil to a clean, heavy-based frying pan, then fry the garlic cloves until softened.

Step 4
Cool a little, then peel.

Step 5
Blitz all the ingredients in a blender to a smooth paste.

Step 6
At this stage you can put the sauce in an airtight container in the fridge until needed.

Step 7
To serve, heat 4 tbsp rapeseed oil in a frying pan on a medium heat, then add the sauce and cook until dark and thickened.

Step 8
Adjust the seasoning to taste, then serve with the meat of your choice.