Nigel Barden serves up slow-roasted shoulder of pork with pontack sauce on Drivetime with Simon Mayo for Foodie Thursday.

Pontack sauce is normally made by steeping elderberries in cider vinegar for several hours before straining to remove the skin and seeds and then simmering with ginger, shallots and a blend of spices.

However, Nigel added sugar to his sauce for a sweeter taste.

The ingredients for the sauce are: 500g elderberries, 200g caster sugar, 350ml cider vinegar or red wine vinegar, 250g shallots, finely chopped, 5 allspice berries, 8 cloves, A good grating of fresh nutmeg, 3cm piece of ginger, grated, a good pinch of salt and 1 tbsp black peppercorns.

To prepare the sauce, warm the elderberries, sugar & cider vinegar in a pan until the sugar dissolves.

Add the remaining ingredients & simmer until the mixture forms a glossy syrup & has reduced a little.

Blitz in a blender, then pass through a sieve & pour into sterilized bottles or jars.

Keep any leftovers in sterilized & sealed bottles or jars, in a cool, dark cupboard.