Notes on ingredients and substitutions:
*OIL. Traditionally you would use olive oil here, but I only keep sunflower to hand, and there’s so much else going on here it doesn’t seem to matter in the scheme of things, but if olive oil is something you keep in your cupboard, feel free to use it for a richer and more authentic vibe.
**VINEGAR. Strictures on vinegar seem to vary from recipe to recipe, so I used distilled white vinegar as it is my baseline for almost everything, but it is a touch sharper than say, white wine or cider vinegar. Some recipes use red wine vinegar, which I suspect is also utterly delicious, but I try to keep things to a budget as far as possible without compromising too much on the finished result.