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Sweet & Sour Sauce

Prep Time 10 min cooking Time 15 min Serves Four - Six

Low Carb ✓ Low Sugar ✓ Low Gi ✓


1tsp olive oil or coconut oil
1 small red onion, finely diced
2 crushed garlic cloves
½tsp. fresh ginger root, grated
½ red chilli, deseeded and finely diced
¼ tsp. Chinese five spice powder
4 tbsp. tomato puree
200ml fresh chicken stock
2tsp cornflour
2tbsp rice vinegar or apple cider vinegar
2tbsp Natvia (to taste)
2tbsp soy sauce, gluten free
200g fresh pineapple cut into small pieces
Freshly ground black pepper
Pinch of sea salt


1. Heat the oil in a pan and saute the onion for a couple of minutes until it starts to soften. Add the garlic, ginger and chilli if using and stir for a minute.

2. In a small bowl add the cornflour and mix in 3tbsp of chicken stock to make a smooth paste.

3. Add the remaining chicken stock, vinegar, Natvia, soy sauce and tomato puree to the pan and bring to the boil. Turn down the heat, add the pineapple chunks and cornflour paste and simmer for a couple of minutes to thicken the sauce. Season to taste.

4. This can pour this sauce over cooked meat or vegetables or use as a dipping sauce. You can store the sauce in the fridge for 2-3 days. It can also be frozen for up to 3 months.

* * * Extra * * *

Mongolian Beef cooked in the slow cooker!

Download a PDF of the recipes here