From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations

Fry 1 sliced garlic clove for a few seconds in 1 tbsp olive oil. Add 500g courgettes, quartered and chopped, and cook until starting to soften. Stir in 200g frozen peas, a 400g can drained cannellini

Across the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more

■ Serves 2 ■ Prep 15 mins ■ Cook 20 mins 2 skin-on salmon fillets (about125g each)1 small red chilli, deseeded and finely chopped1 tbsp mirin1 tbsp soy sauce½ thumb-sized piece of ginger, peeled and g

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

In this first of a new mini -series, allotment guru Jayne Hickling shares her knowledge and recipes for this super summer staple