It all started when…

PORK SPARE RIBS – ASIAN STYLE MEATS ETC

1 jar Blood Plum

Generous splashes of Mirin, Soy sauce & Sesame oil

Handful of chopped coriander and spring onions

Combine well use as a marinade for pork spare ribs or as glaze for butterflied quail or spatchcock
To Cook spare ribs - set oven to 180c, place ribs in an oven tray with marinade and a cup of white wine.
To cook quail or spatchcock - remove birds from marinade - reserve marinade, grill on bbq and constantly glaze with reserved marinade.

Bloody Bourbons.

Grab a cocktail shaker, pop in a spoonful of Blood Plum jam, squeeze of lemon, a few mint leaves and smash these up for 30 seconds with the end of a wooden spoon then add a shot of Bourbon and Orange liqueur with heaps of ice. Shake like crazy. Strain pour over a tumbler full of ice.