A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it – thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and so many other delicious seasonings.

Like most homemade barbecue sauces, it’s so much better than anything you can buy. And yet I almost never make it.

Admittedly, it’s because I am lazy and generally short on time. Though barbecue sauce is hardly difficult to make – dump everything in a bowl and mix – gathering up the many ingredients my recipe calls for too often is simply too much work.