Honeygar - Raw Honey & Live Organic Vinegar

Raw honey blended with live, unfiltered apple cider vinegar. Sweet and sharp at the same time — the honey rounds off the vinegar's edge, and what you get is closer to a good aged balsamic than to either ingredient on its own. Made in small batches by More Bees Please.

What to do with it

• Dressings. It is essentially a finished vinaigrette base. Two parts oil to one part Honeygar, a pinch of salt, and nothing else needed.
• Marinades. The acidity works on pork, chicken and firm tofu; the honey gives you colour and a sticky edge under a hot grill.
• Roast vegetables. Drizzle over carrots, parsnips or squash in the last ten minutes so it glazes rather than burns.
• Drinks. A tablespoon in hot or cold water. Warm in winter, over ice with mint in summer.
• Cheese and charcuterie. A spoonful alongside a hard cheese, in place of chutney.

What's in it

Two ingredients. Raw honey, unheated so it keeps its floral character, and live apple cider vinegar — unfiltered and unpasteurised, so the bottle may look cloudy and throw a sediment. That is the mother, and it is meant to be there.

No artificial additives, no preservatives, nothing else added.

Worth knowing

Give the bottle a very good shake before each use — it separates between pourings.

It is properly acidic, so if you are using it in a drink for the first time, start with less than you think and dilute well.

Honey is not suitable for children under one year old.