It’s amazing the things that get discussed in my old local. If they televised it, people would say it’s too daft to be believable!

Anyway, the subject of Blackberry vinegar has come up a couple of times.

The consensus on the basic recipe is:

• get a bowl of blackberries
• just cover in malt vinegar
• leave for at least 3 days
• strain
• to each pint of juice add 1lb white sugar
• boil and then simmer for about 15 minutes
• bottle in sterilised bottles
• keep for a while before using

Obviously within these rules there can be many variations. Do you crush the berries? Do you strain through a jelly bag or sieve? Do you press the berries when straining or not? etc. etc.

My friend Maurice made some with cider vinegar. Not only that, but he halved the sugar! The resulting vinegar was superb; great in a salad dressing.

This recipe can also be used for raspberries, damsons and other soft fruits. I believe some Ikea stores sell one made from Cloudberries.