Thyme Vinegar
Great to deglaze a pan for a steak. Simply pour a little into the pan in which a fillet steak has been cooked, add a little tomato puree, a dash of Worcestershire sauce and a grind of pepper. Spoon it onto the steak and you have a gourmet dish.
About 10 generous sprigs of Thyme (with a few flowerheads, if available)
500ml white wine vinegar or cider vinegar.
Crush the sprigs of thyme with the fingertips so the leaves release their volatile oils. Place the sprigs into a bottle. Pour on cold or warmed vinegar. Seal and set aside in a warm place for up to 2 weeks before using. Makes 500ml

Rosemary Vinegar
This is a beautiful vinegar, with a wonderful fragrance that greets you when the bottle in uncorked. I like to make it with white wine vinegar, but add just a dash of red wine (not vinegar) to create a delicate blush of colour. Rub the leaves firmly with the fingertips before placing them into the bottle: this helps release the volatile oils and enhance the flavour. About 10 sprigs of Rosemary (with a few flowerheads if available)
2 Teaspoons Honey
500ml white wine vinegar
1-2 tbl dry red wine
Crush the leaves gently: tuck the sprigs into the bottle. Stir together the honey, vinegar and red wine: mix well. Pour it into the bottle and shake.
Stopper firmly and stand on a sunny ledge or outside in a spot that captures the sunshine for a couple of weeks. Use in dressings, to deglaze pans or add a splash to fruit salads and stewed fruits Makes about 500ml