Adam Gray serves this tangy apple barbecue sauce alongside pork belly at Skylon, but the sauce also works well with chicken and seafood. Start work on this barbecue sauce recipe a few days before a weekend barbecue to get ahead.
Simmer gently until the apples are softened. Transfer to a blender and blitz until smooth. Pass through a fine strainer. The sauce can be served warm or at room temperature and can be stored in the fridge for up to 4 days
