Wild garlic mole sauce

This sauce is amazing with veggies, chicken and pork. Use it as a marinade or dipping sauce.

* 4 dried ancho chillies
* 2 fresh red chillies
* olive oil
* 1 onion
* ½ teaspoons ground cinnamon
* ½ teaspoon ground cumin
* ½ teaspoon ground coriander
* 1 teaspoon dried oregano
* 50 g unsalted peanuts
* 2 tablespoons runny honey
* 100g wild garlic
* 1 ripe tomato

1. Put the dried ancho chillies in a small saucepan and cover with water. Place over a medium heat and bring to the boil. Simmer for 5 minutes, then remove from the hob and leave to cool completely.
2. Halve and finely slice the fresh chillies, then peel and finely chop the onion. Toast the peanuts until golden.
3. Place a medium non-stick frying pan over a medium-low heat and add a good splash of oil. Add the onion, red chillies to the pan and sauté for 10 minutes, until softened but not browned.
4. Stir in the cinnamon, cumin, coriander and oregano, fry for 1 minute, then remove from the heat.
5. Once the ancho chillies have cooled, remove and discard their stems along with the wild garlic place them into a blender. Blitz with a splash of the chilli water until you have a paste, then spoon in the sautéed onion mixture.
6. Add the 50g of peanuts, the honey and splash in a little more of the chilli water. Roughly chop and throw in the tomato, season generously with sea salt and black pepper, then blitz everything together until you have a thick paste, adding more water if need be.