This is less sweet than shop bought Teriyaki sauce, with a very subtle tang of pineapple. It works brilliantly with fish.

3 tbsp pineapple juice

35g dark brown sugar

1 tbsp agave syrup

50g fresh ginger, peeled and roughly sliced

3 tbsp mirin

1 tbsp rice wine vinegar

• Pour 300ml water into a small saucepan, then add all of the ingredients. Bring to a boil, stirring to ensure the sugar is dissolves, then cook on a rolling boil with the lid off until the mixture is reduced to a syrupy consistency. This take about 20 minutes but watch it carefully for the last minutes or so, as it goes from being quite liquid to a syrup very quickly

• Put in an airtight container. Store in the fridge. It will last for several weeks