How to use Raspberry Vinegar

Raspberry Vinaigrette – Serve with a green salad or drizzled over grilled summer vegetables. Into a 250ml jar, put 3 tablespoons raspberry vinegar, 1 teaspoon dijon mustard, 1 teaspoon honey and a pinch of salt. Shake to combine. Add 100ml extra virgin olive oil, a third at a time, shaking well between each addition to emulsify into a pink blushed vinaigrette. Store in the fridge and consume within a week.

Pan Sauce for steak - Use raspberry vinegar to deglaze the pan when cooking steak (particularly good with venison steak). Once the meat is cooked, remove it from the pan to rest. Add a splash of water and raspberry vinegar (about 1½ tablespoons each), and use a wooden spoon to mix over the heat to deglaze the cooking juices. Once reduced by about half, add a knob (30g) of butter, stirring to melt and combine over the heat. Season to taste and spoon over the steaks to serve.