FENNEL & TARRAGON
Chop ½ a fennel bulb and 1 bunch of fresh tarragon. Place them in a saucepan with 500ml (18fl oz) white wine vinegar. Bring to the boil, then simmer for about 5 minutes. Leave to infuse for at least 1 hour, or overnight. Sieve, then store in a sterilised bottle in the fridge.