Vanilla verjus syrup

• 150 ml verjus
• 100 g caster sugar
• ½

Make the vanilla verjus syrup first. Place everything, including the vanilla bean, in a small pan and bring to the boil then rapidly simmer to reduce by a quarter to a syrupy consistency. Scrape the sides of the pot down as it cooks to ensure the vanilla seeds don’t dry out. Leave to cool and store in the fridge but serve at room temperature.