Made from juice of unfermented grapes, it was used largely in Medieval Times as an acidifier. Now, move over lemons, Verjuice is back! Wherever you might find lemon juice or vinegar too tart- use verjuice for the gentlest bite of flavour.

It’s uses are many and varied- it creates tangy sauces from reduced pan juices-wonderful for fish, it can be used in marinades, or as dressings for salads mixed with olive oil. For summer verjuice makes a zesty, refreshing cocktail when mixed with soda.