Balsamic vinegar is the fashionista of soured wine but sadly much of what we buy is only coloured and flavoured. This easy-to-make glaze, stretches the amount of balsamic needed and coats food with a sweet, sharp finish in a richly-coloured glaze that promotes the nuances of fine balsamic vinegar.

Ingredients

• ½ cup good quality balsamic vinegar
• ¼ cup sugar
• 2 tablespoons richly-flavoured honey (I used manuka)
• ¼ teaspoon ground coriander
• ¼ teaspoon white pepper
• good pinch Chinese 5 spice

Method

1. Stir together the vinegar, sugar, honey, corainder, pepper and Chinese 5 spice in a small saucepan over a low heat until the sugar has dissolved. Keep in a clean container in the refrigerator.

Cooks Tips

- Use to brush on steaks, chips or kebabs while barbecuing or pan frying. - Use as a glaze for ham. - Brush over a roasting chicken or turkey in the last 30 minutes of cooking time.