Three parts oil to one part vinegar creates an effortless dressing for salads, roasted vegetables and grain bowls. Add a pinch of salt, a touch of mustard, and you have a foundation that works every time.

Pickled onions, carrots or cucumber add crunch and brightness to tacos, burgers and sandwiches. Simply slice your vegetables, cover with vinegar, add a pinch of salt and sugar, and let sit for 15 minutes.

A splash of vinegar added just before serving lifts rich soups, casseroles and braises. It cuts through heaviness and brings all the flavours into focus, transforming a good dish into something memorable.

Use vinegar to lift the caramelised flavours after roasting vegetables or cooking mushrooms. Pour a splash into the hot pan, scrape up the browned bits, and turn them into a simple, flavourful sauce.

BBQ sauces, tomato sauces, chutneys and marinades all benefit from acidity. Vinegar creates depth and balance, preventing sweetness from overpowering other flavours.

Toss roasted pumpkin, beetroot or carrots with vinegar and cold-pressed oil immediately after cooking. The heat helps the vegetables absorb the flavours, creating a side dish that's far more interesting than plain roasted vegetables.

Simple finishing uses over avocado toast, grilled fish, roasted greens, lentils, beans or grain salads add freshness and contrast. A few drops can transform a simple meal into something special.