Universal dressing
Make a big batch of this at the weekend for use throughout the week. It stores well in the fridge.
Finely chop 2 garlic cloves and tip into a jam jar. Pour in 90ml apple cider vinegar and 90ml olive oil, or use a mixture of oils (such as rapeseed, avocado or walnut) if you find the flavour of olive oil too strong. Mix in 1 tbsp Dijon mustard and 3 tbsp maple syrup. Season and shake well. Add a handful of chopped soft herbs if you have any that need using up, or use wholegrain mustard if you prefer. Will keep chilled for up to five days.