2 tablespoons marmalade
2 tablespoons white wine vinegar
1 teaspoon sumac
2 tablespoons extra virgin olive oil

Any marmalade will work here (I used a homemade grapefruit marmalade) but you may need to adjust for the sweetness of your product, either by using a lesser amount of marmalade or by increasing the vinegar and oil. This can be used on the day of making, but if you make the dressing a day ahead it will be darker in colour as the sumac hydrates. Try this in a Venison fattoush

View the recipe collection here


1.Whiz all the ingredients together in a small food processor until the dressing emulsifies.
2.Add salt to taste. This will keep indefinitely in the fridge.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles