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Fresh Raspberry Vinaigrette

  • 165g raspberries, fresh or thawed if frozen
  • 80ml low salt chicken stock
  • 2 tablespoons caster sugar
  • 1 tablespoon cider vinegar
  • 2 1/2 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the stock, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake.