This stuff is lovely, sweet and sharp at the same time, appley, fruity and herby. It goes very well in the cheese sarnies Nik has for breakfast at work, and it works beautifully with rich cheese

2 sweet crisp apples, peeled, cored and cut into 1cm chunks

250 mls cider vinegar or a mix of 125 mls cider vinegar and 125 mls apple vinegar if you can get it

250 mls water

60g soft brown sugar

1 star anise

1 dstspn chopped dill stalks

1 dstspn finely chopped dill leaves

½ tsp salt

½ tsp ground ginger

• Fill a 1 litre jar with apple chunks and chopped dill leaves

• Put the rest of the ingredients into a medium saucepan, and bring to a boil. Simmer for 5 minutes, stirring, making sure all the sugar dissolves. Sieve the hot mixture over the apple chunks, close the lid and refrigerate, preferably overnight. It will keep for up to two weeks