How to make your own fruity vinegars

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Try pickling once and you’ll be hooked, says Giovanna Ryan

Fermented from brewed barley, this is the classic vinegar for fish & chips. Its bright, zingy flavour also makes it the best choice for preserving and pickling. ‘Non-brewed condiment’, an inexpensive

New drinks and tipples to try

SERVES 4 PREP 20 mins COOK 30 mins EASY V 2 large courgettes, trimmed andthinly sliced into strips lengthways¼ tsp smoked paprika3 tbsp olive oil, plus extra forthe tin and brushing2 x 250g blocks hal

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza