Honey and Ginger Baste
Recipe by Alan Coxon
Suitable for lamb, pork or chicken.
Ingredients
- 40g dark brown sugar
- 100ml orange juice
- 15ml clear honey
- ½ tsp ground ginger
- 1 tbsp Dijon mustard
- 2 cloves
Method
- Put all the ingredients into a bowl and mix together until the sugar has dissolved and the ingredients are well incorporated. Brush over your meat a few minutes before the end of the cooking time.
