Quick Pickled Red Onion

• ½ red onion, finely sliced
• 2 bay leaves
• 100 ml white wine vinegar

Put the onion and bay leaves in a bowl or clean jar just big enough to hold them.

In a small pan, heat the vinegar, sugar and spices to a simmer, then pour over the onion.

Leave for 10 minutes and eat, or store in the fridge for up to 2 weeks.