FRUIT & HERB VINEGARS
Using herb or fruit-infused vinegar in a salad dressing makes all the difference between a mediocre flavour and big-bang classy tastiness. To make herb vinegar, wash a few sprigs of fresh herb, such as thyme or French tarragon, and pat dry with paper towels. Pop into sterilised, dry bottles, then fill with good-quality white wine vinegar. Seal and leave to steep for a couple of weeks to allow the flavours to develop before using.
For a raspberry-infused vinegar, lightly crush 1kg raspberries in a bowl. Add 600ml cider vinegar and stir. Cover and steep for 4-5 days, stirring from time to time. Strain through muslin and let drip overnight. Measure liquid: for every 600ml add 450g sugar. Place in a pot and bring to the boil, stirring until the sugar has dissolved, then boil for 8-10 minutes, removing any scum that rises. Bottle and seal. Makes 1.5L.
MAKE YOUR OWN MAKE YOUR OWN