Mitch Tonks’s secret ingredient: Chinese black vinegar

Less harsh than other vinegars, it makes for a fragrant dipping sauce and is amazing with fish

Chinese black vinegar is a fermented vinegar, dark black and made from glutinous rice – it’s not hard to find in shops.

There are two types, unsweetened and sweetened, which is really delicious and the one I like. I use it a lot. I’ll add a little bit at the end of a braise; it just lifts it with a slight sweetness and acidity – really good.