A slug from one of those bottles lurking in the back of the cupboard could be all you need to make your dinner burst with flavour
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I have several varieties of vinegar in my cupboard, but apart from salad dressings and fish and chips, they remain virtually untouched. What other dishes can I enhance with it?
Jill, Church Stretton, Shropshire
To find the right vinegar for the job – and I’m assuming we’re talking wine, malt, cider, balsamic, perhaps sherry here – let’s consult an authority. “I use vinegar in almost everything,” says Angela Clutton, author of The Vinegar Cupboard. A good place to start is roast veg (beetroot, carrots, courgettes, tomatoes), because they’re a friend to so many. “Adding a little sherry, cider, wine or malt vinegar at the start or end [of roasting] makes those vegetables taste the best possible version of themselves,” she says, because vinegar “enhances the flavours and unites them”.