UK BBQ Mag Autumn 2016 - Page 41

2 tablespoons white wine vinegar,

2 tablespoons honey,

2 tablespoons soy sauce,

3 tablespoons vegetable oil,

qtr teaspoon Chinese five spice powder, salt & pepper,

Put into a jam jar, screw on lid and shake!

Serve with a crisp, chilled white wine - 2014 Dart Valley Reserve from Sharpham Vineyard.

For you beer lovers then Shingle Bay from Salcombe Brewery Co. comes highly recommended

RECIPE

BROUGHT

TO YOU BY:

41