Ok here is the Moroccan sauce I think Richard is talking about in above thread.

It is called Harrisia Sauce. Contains.

2 tablespoons Honey.
2 Table spoons of Cumin Seeds.
2 table spoons of Coriander seeds.
Half a Table spoon of Cardamon seed.( Dark Inner seed)
4 Table spoons of Chili Pequins (Whole dried Pod)
1 table spoon of salt.
2 Garlic Cloves.
Quarter of a cup of Ex Virgin olive Oil.
(There are no extra virgins at Knockholt so we will have to make do with Spray Crisp and Dry?)