1 large red bell pepper
1 tsp bottled Asian fish sauce (original recipe calls for shrimp paste)
1 tsp chili flakes
4 Tbsp sunflower oil
1 tsp dark brown sugar
½ tsp salt
freshly squeezed juice of one lime

1. Seed and roughly chop red pepper. Whirl pepper, fish sauce and chili flakes in blender til smooth.
   
   
2. Heat oil in heavy frying pan and stir-fry for about 5 minutes, until it becomes dark red and the oil separates (this really does happen suddenly; don't despair). Add the sugar and salt and stir til sugar dissolves.
   
   
3. Stir in the lime juice and remove from heat. Leave to cool, then cover and refrigerate until ready to use. It will keep in the fridge for up to a week. (Ha! Ours is all gone in one night!)
   
   

It is delicious with any grilled meat or fish and particularly good as a dipping sauce for Fondue Chinoise.