Step 1

Melt the butter in a medium-sized pot over medium heat. Add the onion and carrot and sweat it down until it softens/begins to colour. Add the apple and garlic and fry for another couple of minutes until the apple softens.

Step 2

Stir in the curry powder and Chinese 5 spice and fry for 30 seconds or so, then pour in the chicken stock. Stir in the vinegar, salt and pepper and simmer for 5 minutes. Turn off the heat and use a hand blender to blitz until smooth.

Step 3

In a small pot or bowl to one side, combine the cornflour with 1 tbsp cold water. Stir this into the sauce then turn the heat back to medium.

Step 4

Simmer to your desired consistency (approx 5 minutes). Check for seasoning and adjust if needed, then serve up and enjoy. Bear in mind the sauce will thicken more as it cools.