A pinch of pepper, lovage, parsley
8 oz (225g) dried damsons (soaked overnight)
1 tbsp (15ml) honey
1 tbsp (15ml) wine
1 tbsp (15ml) vinegar
1 tsp (5ml) anchovy essence
Olive oil
1 chopped leek

Put the pepper, lovage, parsley, damsons, honey, wine, vinegar, anchovy essence and a drop of olive oil in a pan and stir them together with the leek.

Cook slowly over a low heat for about 1 hour.

Serve with roast venison.