Native raspberry vinegar is a perfect way to preserve this delectable berry - it retains a bright red colour and the delicate flavour well. If you made a bottle this year, try using it to make a quick pickle to serve as a delicious mouthful of flavour alongside creamy goat cheese and spiced watermelon rind.

Native raspberry vinegar and goats cheese bite

Serves 4

Ingredients:

2 small raw Chioggia beetroot, unpeeled

3 tbs native raspberry vinegar

1/4 tsp sea salt

4 tsp goats cheese

4 pieces of watermelon rind pickle

4 native violet flowers

Directions:

1. Slice an heirloom beetroot (I grow and use the Chioggia variety) wafer thin with a sharp knife or a mandoline and soak in a shallow saucer of raspberry vinegar and the salt for a minimum of 15 minutes.

2. On a serving spoon or small tray, overlap a few slices of the quick pickled beetroot. Top with a teaspoon of goats cheese, a slice of watermelon rind pickle and finally a native violet flower.

3. Drizzle with a little of the raspberry vinegar prior to serving.