Verjuice, by definition, is the very acidic (non alcoholic) juice made from pressing unripe fruit.

The delicate fruitiness and zesty acidity intensifies flavour in cooking, and provides a versatile substitute to any dish that would require lemon juice or vinegar.

Suggested uses:

• Deglazing pans after cooking fish or chicken, making a tangy sauce from the reduced juices
• In salad dressings and marinades
• Drizzle over grilled fish or barbecued baby octopus
• Cutting the richness of sauces or meat dishes, especially with pork
• Instead of balsamic vinegar when caramelising onions
• Poaching fresh fruit or reconstituting dried fruit
• Add a splash to mineral water for a refreshing, tangy zip