Blueberry Sauce

  • 3 tbsp extra-virgin olive oil
  • 3 tbsp sunflower oil
  • 2 tbsp red or white wine vinegar
  • 4-5 tbsp blueberries , roughly crushed or chopped

Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended.

Season with salt if you want, and pepper, then drop in the fruit.

Shake gently before using.

Keeps in an airtight container in the fridge for up to 3 days.