How to turn brown bananas into a zingy vinegar

Tom Hunt’s banana vinegar starts by peeling and squishing past-their-best bananas. Photograph: Tom Hunt/The Guardian

Squashing brown bananas in your hands is surprisingly sensual: it oozes out between your fingers into a squidgy mess that can then be massaged into your feet as a surprisingly effective, if rather odd, deodorising foot moisturiser. Alternatively, freeze it, then blend into an instant “ice-cream” or ferment it into a vinegar.

Banana vinegar is aromatic, rich and has a funky, sweet and acidic flavour that’s ideal in a tropical-flavoured vinaigrette dressing, cordial, ceviche or simply to use in place of regular vinegar.