FIG & ORANGE BALSAMIC VINEGAR

 

SERVE WITH GRILLED CHICKEN, PAN FRIED DUCK BREAST. MIX WITH OUR CHILLI OIL FOR A ZINGY SALAD DRESSING.

 

COMBINE WITH HONEY AND SPOON OVER SLICED HOT PORK LOIN AND SPRINKLE WITH CHOPPED PISTACHIO NUTS.

 

POUR OVER ICE CREAM AND CITRUS FLAVOURED DESSERTS. ALSO GREAT TO DIP WITH FRESH BREAD AND YORKSHIRE DRIZZLE ORIGINAL RAPESEED OIL.

​