What have you been eating today?

[Marco]

Since she's had Covid, Del can only drink white wine, which means I'm the one left finishing the red

Marco.

[Marco]

For lunch... Spinach and ricotta ravioli with homemade tomato sauce:



Marco.

[Barry]

For lunch... Spinach and ricotta ravioli with homemade tomato sauce:



Marco.

Looks tasty - I love ravioli, and agree it is best with a home-made tomato sauce that doesn't have too much sugar in it. So definitely not Heinz!

[Cotlake]

Mango, Pineapple & Scotch Bonnet Hot Sauce (with Coconut Cream)

Hot sauces are very easy to make. And extremely good.

That apple cider vinegar tastes excellent.

I can post the recipe if anyone wants it.

I’d very much like the recipe please, Justin.

[Marco]

Looks tasty - I love ravioli, and agree it is best with a home-made tomato sauce that doesn't have too much sugar in it. So definitely not Heinz!

Cheers, mate. It was tasty - and no Heinz in sight!

Marco.

[Marco]

Tonight's dinner... Homemade steak pie, mash and peas, with gravy:



Marco.

[Roy S]

Spag

[User211]

I’d very much like the recipe please, Justin.

You really won't be disappointed. It's outstanding. If you do a teaspoon it tastes fabulously fruity then the scotch bonnet kicks in. If you like it so you literally can't eat a teaspoon, I'd probably go 80g on the bonnets.

"That is brilliant—switching to that specific OSU Apple Cider Vinegar (which is raw, unpasteurised, and blended with natural apple juice) is going to elevate this sauce even further.

Because it's apple cider vinegar blended with apple juice, it has a smoother, fruitier, and less aggressive acidity than standard white wine or white grape vinegar. It will complement the mango, pineapple, and coconut cream like a dream.

Here is the finalized recipe incorporating your new vinegar upgrade for a 0.5-liter batch:

Mango, Pineapple, Scotch Bonnet & OSU ACV Hot Sauce

Yields: approx. 500ml / 17oz

Ingredients

Fresh Pineapple: 200g, peeled, cored, and chopped.

Ripe Mango: 200g (about 1 medium mango), peeled, pitted, and chopped.

Fresh Scotch Bonnet Chilies: 40g, stems removed.

Apple Juice: 150ml

OSU Apple Cider Vinegar: 120ml (Giving you that amazing raw, unpasteurised apple depth).

Coconut Cream: 2 tablespoons (well stirred).

Salt: 1.5 teaspoons (9g).

Cornstarch: 1 teaspoon (mixed with 1 tablespoon of cold water) for texture.

Instructions

Prep: Chop your pineapple, mango, and Scotch Bonnets (gloves on!).

Simmer: Combine the chopped pineapple, mango, Scotch Bonnets, apple juice, OSU Apple Cider Vinegar, coconut cream, and salt in a medium saucepan. Bring to a boil over medium-high heat.

Soften: Turn the heat down to low, cover, and let it simmer gently for 15–20 minutes until everything is completely tender.

Blend: Carefully transfer the hot mixture to your blender and blend on high until silky smooth and vibrant.

Thicken: Pour the sauce back into the saucepan over medium-low heat. Stir in your cornstarch slurry and let it bubble gently for about 1 minute until it reaches that perfect clinging consistency.

Bottle & Chill: Pour into a clean 500ml glass bottle or jar, let it cool, and seal it up.

Give it that mandatory one-week rest in the fridge so the "mother" in the OSU vinegar and the fruits can completely harmonize with the scotch bonnet heat. You are going to have an incredible batch on your hands!"

[Marco]

Spag

Looks good, Roy

Marco.

[Cotlake]

Thanks for that, Justin. Much appreciated. I’ve already ordered the Osu apple cider vinegar, so will make a batch next week.

You really won't be disappointed. It's outstanding. If you do a teaspoon it tastes fabulously fruity then the scotch bonnet kicks in. If you like it so you literally can't eat a teaspoon, I'd probably go 80g on the bonnets.

"That is brilliant—switching to that specific OSU Apple Cider Vinegar (which is raw, unpasteurised, and blended with natural apple juice) is going to elevate this sauce even further.

Because it's apple cider vinegar blended with apple juice, it has a smoother, fruitier, and less aggressive acidity than standard white wine or white grape vinegar. It will complement the mango, pineapple, and coconut cream like a dream.