Womersley Fruit Vinegar recipes by chef Mark Hix – Womersley Foods
We've teamed up with chef, restaurateur and food writer Mark Hix who's created a fish dish, a vegan salad and a very tasty indeed tangy sour cocktail using Womersley Fruit Vinegars. Mark's restaurant...
Ingredients
- 1 fillet Monkfish cheek
- Lemon, Basil, Bay & Juniper Vinegar
- rapeseed oil
- salt
- pepper
- bitter leaves (or any Winter salad leaves)
- chopped pickled walnuts
- Golden Raspberry & Apache Chilli Vinegar
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