Soused Herrings

150 ml/1/4 pint white wine vinegar
150 ml/1/4 pint white wine
150 ml/1/4 pint water
1 tablespoon pickling spice
8 peppercorns
I bay leaf
1 onion, peeled anti thinly sliced
1 teaspoon salt
1 tablespoon Muscovado sugar
6 boned herrings

Put all the ingredients, except the fish, into a pan. Bring to the boil then leave to cool.

Place the herrings in a shallow ovenproof dish and pour over the liquid. Cover and cook in a preheated moderate oven (160 °C/325T, Gas Mark 3) for 1 hour. Allow to cool, then chill in the refrigerator overnight.

Serve with salad and crusty wholemeal bread. SERVES 6