Begin by peeling the ginger then using a grater to finely grate into a saucepan. Once done, add the gluten-free soy sauce, 160 millilitres water, vinegar, honey, powdered fenugreek and sesame oil. Add 3 dessert spoons water to a jug then sieve in 3 dessert spoons corn starch and use a whisk to combine so you end up with no lumpy bits then pour this into the saucepan and use the whisk to combine.

Put the saucepan on a high heat until it starts to boil then reduce the heat and, stirring constantly, simmer for 2 minutes before removing from the heat and adding the sesame seeds.

The sauce will congeal and go gloopy when it cools, but when you add it to a hot meal while cooking it will become fluid again. Keeps for up to one week in the fridge.