Authentically, Worcestershire sauce is made with fermented anchovies; this version tastes similar (I think a little better, since it’s less vinegar-forward), but it’s also vegan.

This recipe makes about 1L, which will probably last you about a decade. Since it’s mostly vinegar, it should keep for about the same length of time.

Ingredients

• 1kg plums, stones removed
• 500ml malt vinegar
• 250ml white wine vinegar
• 30–50ml light soy sauce
• 230ml black treacle
• 100g brown sugar
• A finely chopped jalapeño
• 3–4 cloves garlic
• A thumb-sized bit of ginger
• 1/2 tsp each of ground allspice, cloves, nutmeg, black pepper, and turmeric

Method

1. Add everything to a big saucepan.

2. Simmer for about an hour, until the plums have mostly broken down.

3. Strain through a coarse seive (you might need to push it through in batches with a spoon).

4. Bottle and use.