A superb accompaniment for seared scallops this (we used it in Pan Roasted Scallops with Cauliflower Puree, Black Pepper Oil and Sherry Caramel), and one that keeps well in the fridge, though you may need to dip the jar in boiling water before using it

250g caster sugar

100ml dry sherry

• Gently heat the sugar and vinegar together in a thick bottomed pan until the sugar is dissolved. Then turn up the heat, and boil rapidly until they form a light caramel – about 3 or 4 minutes. Carefully stir in the sherry and allow to cool. Pour into an airtight glass jar