Cider mop

1) Melt the butter in a medium saucepan over a medium heat. Add the ginger, shallots and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes.

2) Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, treacle, bay leaf, coriander seeds, peppercorns and sage.

3) Bring to a boil and reduce until the mixture is syrupy and yields about 360ml, about 1 hour. Strain and add the lemon juice, salt and black pepper, to taste.