Add the onion, coconut oil and salt to a small saucepan and sauté over medium heat for 2-3 minutes, until onion has softened slightly.

Add the apples, ginger and bay leaf and stir for a couple of minutes. Then add the rest of the ingredients, stir through and bring to boil. Once at boil, bring the heat down to low simmering, cover with a lid and cook for 15 minutes, or until the apples have softened completely. Add a little more water if the mixture gets too thick.

Transfer everything to a food processor but remove the bay leaf, ginger and cinnamon stick. Process until smooth and taste for salt. Add a little more salt, lemon juice or chilli to your liking.

Then transfer the puree to a sieve. Push the mixture through the sieve into a clean bowl using a spoon and discard any leftover fibres or larger chunks.

Store the sauce in a clean, air-tight jar or bottle for up to two weeks in the fridge.