Kristin Scott Thomas

Fine.

I like a nice...

lettuce or a cos lettuce or a batavia or something like that which has been freshly washed and that tastes really fresh okay because things that sit around in supermarkets just just just don't taste the same and can you tell me what your vinaigrette is oh

So I put a spoonful of Dijon in a jar.

And then I put about that much... Oil?

Vinegar?

Vinegar.

Okay, which one?

Well, it depends on what I feel like.

Cider vinegar is really good.

Really good red wine vinegar.

Sherry vinegar is great.

And then I use my oil.

And either I'm going to use a sort of simple vegetable oil with a bit of...

um walnut or noisette or something like that that's really good or some really good olive oil okay and sometimes i put a tiny little bit of honey in yeah tiny little bit of honey in no lemon sometimes no i don't put lemon in and sometimes i crush a bit of garlic and leave that in the bottom but i wouldn't chop it up but i just squeeze it and leave it in the bottom salt and pepper yeah yeah yeah quite a lot of salt well it depends on the on the mustard

Because the mustard is quite salty sometimes.

I think the thing is, some people like it really thick and kind of creamy.

I don't.

I quite like it thin.

And I don't want it all over my leaves.