Mitch Tonks' Secret Ingredient: Chinese Black Vinegar

Chinese Black Vinegar is a fermented, dark black vinegar made from sticky rice - it's not hard to find in stores.

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 at the end of a braise; it just lifts it with a slight sweetness and acidity - really good.

It's less harsh than other vinegars, so you can use it in a pork dish Chinese braised, but the flavor means it's also fantastic as a dip. I sometimes add crispy shallots, crispy garlic, crispy peppers - all crispy fried - with a little sesame oil to make a dressing. I make a numbing sauce out of it. To do this, you can boil black vinegar with dried chili, Sichuan peppercorns, soybeans and a little water for a fragrant dip.

If you're steaming white fish, say with ginger, spring onions, soy sauce, that sort of thing - then put a lot of grated ginger in Chinese vinegar, and you've got a really amazing sauce for it. 'accompany.

Mitch Tonks is chef, restaurateur and food writer, mitchtonks.co.uk