Apple Cider Vinegar

Sharp, tart and fruity. It has a much softer edge than white distilled vinegar and a more complex, fermented depth than lemon juice.

It brings a bright acidity that wakes up heavy sauces and balances out salty dishes.

Apple cider vinegar's zing comes from acetic acid, which helps your body get more energy from your food. It also gives your digestion a bit of a kick. Don't expect miracles, but it's a useful addition.

Look for bottles containing 'The Mother'. It should look cloudy with bits floating at the bottom. That is a sign of raw, unpasteurised vinegar.

Clear, sparkling vinegar has been filtered and heated, which kills off the good stuff. Always choose glass over plastic to avoid any chemical leaching from the acidity.

Vinegar is a preservative, so it has a nearly indefinite shelf life.

Keep it in a cool, dark cupboard away from the stove. You do not need to refrigerate it, even after opening.

If you see a gooey film forming on top, don't panic. That is just the 'Mother' regenerating itself.

Use it to deglaze a pan after searing pork or chicken. It cuts through the fat perfectly.

It is also the secret to better grains; add a splash to the water when boiling rice or quinoa.

In baking, a teaspoon mixed with milk creates a DIY buttermilk substitute that helps cakes rise.