balsamic

Once everything is brown and caramelized, throw in a bowl and top with a drizzle of balsamic glaze.

It’s then finished off with sliced persimmon, thyme leaves, a drizzle of balsamic vinegar glaze and a pinch of flaky sea salt.

I’ve slowly amassed a little lineup — rice, red wine, sherry, white balsamic — but the current star is CABI’s Sweet Yuzu Vinegar.

There was the chicken breast I marinated in lemon juice, rice vinegar and balsamic reduction — a trio I would now classify, gently, as a vinaigrette bloodbath.

They can also be added to an omelette or roasted on their own and finished with a drizzle of balsamic vinegar.