It’s still warm enough weather for salads.

How about a fresh Flavoured Vinegar to use for a stunning salad dressing?

You will need:

1 empty 250-300ml glass bottle – cleaned thoroughly.

2 small cloves Garlic

1 teaspoon Mustard seeds

A few Peppercorns – say about 10

5 sprigs of fresh Herbs (a piece about the length of your thumb) such as:

Thyme, Marjoram, Parsley, Oreganum, Parcel, Sage, Rosemary.

Use one or a mixture of many – your choice.

Optional addition – a green or red Chilli.

White wine vinegar enough to fill the bottle.

What to do:

Place all herbs and spices in the bottle. Top up with white wine vinegar and seal.

Leave to stand for about a week, shaking the bottle gently every day.

The flavour improves the longer the herbs are in the vinegar and it will keep for a good few months (even up to a year).

If chillies are used please remember that the longer you leave them in the hotter the vinegar will be.

Any combination of herbs can be used with spices and flowers. Particularly attractive are Chive flowers and they impart a delicate onion-y taste.

If you use flowers, the colour of the petals will be leached out in the vinegar and will impart a lovely colour to your vinegar.