1. Chop the onion and garlic very finely and sweat them in a little oil until soft.
2. Add the smoked paprika and fry for half a minute to release its aroma.
3. Add the ketchup, brown sugar, cider vinegar and Worcestershire sauce.
4. Stir in the English mustard and season with a pinch of cayenne.
5. Simmer uncovered over low heat for 20 minutes until thickened and the raw vinegar edge has gone.
6. Blend smooth and pour into a clean jar.
Tip: When barbecuing, brush it on ONLY in the last 10 minutes – the sugar burns quickly. Keeps 2-3 weeks in the fridge.
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