Homemade Black Pepper Sauce

1 tbsp oyster sauce
Dash of Maggie Seasoning
2 tsps dark soy sauce
1/2 tsp sugar
1 tbsp black peppercorns
1 Oxo beef stock cube
1/2 cup milk
Pinch of sea salt

2 Spanish onions, diced
2 cloves garlic, grated
1/2 inch knob of ginger, grated

Heat up a little olive oil and sweat the onions with the salt sprinkled in over low heat, about ten minutes, stirring occasionally. You want them translucent and soft, not caramelised. Add the garlic and ginger and stir for a minute.

While the onions are cooking, grind your peppercorns with the beef stock cube in either a spice grinder or pestle and mortar.

Add the rest of the seasonings to the onion-garlic-ginger mixture, then add a little water to get everything going. Add the milk last, taste for seasoning.

I simmered strips of chicken breast in this, then stirred in some (pre-cooked) whole wheat penne and spinach leaves.

This makes enough to sauce about 300 grams of pasta and 3 boneless chicken beasts - as in my meals for the next few days.