Method

1) Heat a heavy saucepan to medium-hot and dry roast coriander and anise seeds for a couple of minutes. Allow to cool and grind to a powder.

2) Heat the oil and stir-fry the onion, chipotle chillies, cinnamon bark and ground dry-roasted spices for about 10 minutes.

3) Throw in the sultanas and cook for a minute more. Pour in the cream and bring to a very easy simmer. Allow to reduce by about a quarter to concentrate those flavours.

4) Serve hot.