Have you ever tasted a dish you’re cooking and just felt it tasted a little flat? It’s seasoned properly, you’ve followed the recipe to the letter, nothing’s gone wrong – so what’s missing?

Nine times out of ten, then answer is acidity. We always have some salt next to the hob as we know it brings out the flavours of the dish. But without acidity, many dishes feel imbalanced or lack that tension and contrast which makes flavour combinations so exciting. And while a lot of mediterranean recipes look to citrus fruits for their juice, vinegar – and malt vinegar in particular – offers something more complex, rich and deep to your cooking.

These seven recipes (three of which come from Michelin-starred chef Tommy Banks) show how proper malt vinegar – the artisanal stuff brewed in huge wooden barrels, like Sarson’s – can make all the difference to your cooking (even your desserts!).

Mackerel is a rich, fatty fish, full of good-for-you oils that give it a deep, decadent flavour. ‘Sousing’ the mackerel – marinating it in plenty of malt vinegar, salt and sugar – creates a pleasing contrast, with the additional sweet tang of a speedy shallot chutney adding another layer of tartness.    

Tommy’s stunning dish is another masterclass in how malt vinegar can create that crucial balance on the plate. A beautiful slab of crisp-yet-soft pork belly is glazed with a brown sugar and malt vinegar reduction, creating a perfect trio of rich, sweet and sour. There’s crispy pork skin and deep-fried kale for crunch, tangy vinegar-sautéed kale for something lighter and an apple butter to bring everything together. It’s a knockout main course that looks like it takes a lot more effort than it actually does.

A good ragù recipe is something every cook should have in their arsenal, and this one is one of our favourites. The brisket falls apart into a meltingly tender tangle, with creamy potatoes and crunchy crumbs as standout support acts. The ragù itself has a surprising amount of vinegar in, but during the slow-cooking process this mellows out and becomes subtle, just letting you know it’s there without overwhelming the other flavours. 

Malt vinegar can be used for more than just flavour – its acidity means it makes a mean marinade for meats. It tenderises the chops in this dish, creating super juicy, meltingly tender pork which, when combined with the sticky honey-soy-vinegar glaze and a warm apple slaw on the side, makes a very fine dinner indeed.

A proper hand-dived scallop is a beautiful thing – and something you don’t want to mess about with too much. Tommy Banks’ approach is to sit the shellfish proudly atop a bed of finely diced celeriac and salami, seasoning everything with dashes of malt vinegar. It’s the sauce that almost steals the show, though – a combination of malt vinegar, butter, white wine and fish stock, all cooked in a single pan until reduced and emulsified.

We often reach for citrus fruits when it comes to adding acidity to desserts, but vinegar is just as effective when used correctly. Tommy’s take on the sticky toffee pud elevates the classic to new heights, with a malt vinegar toffee sauce that doesn’t become too sickly or cloying.

Malt vinegar in cookies?! It works, trust us – it’s all about balance, with the rich chocolate and malty ice cream tempered by the acidity. The result is a combination of incredible moreish flavours that make this one of our favourite dishes to end a casual dinner party. Give it a go!