90ml apple cider vinegar
7g salt
14g sugar
7g peppercorns
7g yellow mustard seeds
35g fresh nasturtium leaves

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1.Place all the ingredients except the nasturtium leaves in a pot with 90ml water.
2.Bring to the boil and boil until the salt and sugar are dissolved.
3.Pour into a sterilised jar and allow to cool a little until the brine is warm.
4.Add the nasturtium leaves, put the lid on the jar and leave until cold.
5.Put in the fridge to infuse for at least 6 hours.
6.Strain the vinegar before use and put into a spray bottle.
7.Any excess vinegar will keep in the fridge for up to 2 years.

Recipes and food styling Vaughan Mabee & Mathieu Lagarde / Photography Portrait and location photography, Spring Bouquet, mousseline & kōura dish by Sam Stewart (other images supplied)

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