I like a vinaigrette dressing like the next man but I happen to think that my English recipe is superior to anything our mainland European cousins can make, and not least of all because it’s definitely not thin and wishy washy. In my book, dressings should not be watery, for heaven sake they need some heart and soul to give them a flavour to savour. Now, when you open my herb dressing, you might need to give it a bit of encouragement to get it out, but it’s most certainly worth the wait. I particularly enjoy it with a tomato and onion salad but whatever your favourite salad it will taste even better with some of this drizzled on top.

Size: 230gm

Ingredients: Rapeseed oil ( 58% ), cider vinegar, sugar, prepared English mustard ( water, mustard flour, salt, wheatflour, turmeric ), parsley, concentrated lemon juice, salt, garlic puree, ground black pepper.

Allergen advice: Contains mustard, wheat gluten.