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The Cook Up with Adam Liaw
By the time you get to the bottom of this recipe list, it will be difficult to resist that anticipation in your mouth, tingling with excitement for that tangy, zesty flavour ahead!
Dang Hong combines street food with luxury in this clever recipe. Crunchy churros are seasoned with vinegar powder, often used to make sushi rice for that extra tang. Served with caviar and chives. Unusual but a match made in heaven, the dish will have your guests talking! Salt and vinegar rice cakes, anchovies and stracciatella Credit: Kitti Gould
The combination of tender slices of steak, lightly caramelised garlic zucchini and a tangy Dijon mustard dressing will be a standout addition to any meal. This is perhaps the most classic way to use your salt and vinegar, bringing together the crispy, savoury goodness of fried onion rings with the tangy delight of this flavour duo. The key is to use your beer batter immediately. Get a bottle of vinegar ready for this recipe, as you will be boiling potatoes in them! Yes, you heard it right, this method will infuse the potatoes with vinegar before you bake them crisp in the oven. Jeon is a type of Korean fried fritter or pancake that is often eaten as a snack or banchan (side dish). Adam Liaw adds his addictive twist in this recipe, paying homage to the popular chip flavour. No one likes cold, leftover chips...unless they are repurposed like in this salt and vinegar potato dabs, a common snack made in British fish and chip shops. Serve with plenty of salt, vinegar, ketchup and gravy for the traditional experience. A French salad originating from the city of Lyon, consisting of fresh frisée lettuce, crispy bacon (or speck lardons), a red wine vinegar dressing and a poached egg, it's like a bacon and egg roll without the bun! 
