Pour the water and vinegars into a saucepan, and pour in the salt and the sugar.

Bring it to a simmer, and stir it all together until everything has dissolved.

Smash the garlic under the flat of a knife and throw it in, as well as the chilli, then bring it to a boil.

When boiling, spoon in the golden syrup and stir well, then lower the heat to a hearty simmer. This will give it a lovely caramel flavour.

Reduce until roughly half the liquid has evaporated, then leave to sit for a while.

When it has stopped steaming (you don't want chilli steam in your eyes), sieve it through a fine cloth, then return it to the pan.

In a little bowl or cup, add a tablespoon of the sauce to a teaspoon of cornflour and stir until a paste is formed.

Add this to the rest of the liquid and bring to a boil one last time, stirring enthusiastically.

While still hot, pout into a bottle.

Allow to cool, then pour on everything.