Vanilla
What? The vanilla bean is the dried and cured pod of an orchid indigenous to Central and South America. It is usually split open and the seeds scraped into the dish to impart flavour. Vanilla is also available as vanilla bean paste and vanilla extract, which is obtained by steeping vanilla beans in alcohol. Be aware that there are many imitation vanilla essences available, but these are inferior in quality.
Where? Vanilla pods, extract and paste are available from supermarkets.
How? When using vanilla bean paste, substitute 1 tsp paste for 1 vanilla bean. 

Verjuice
What? Verjuice is the unfermented juice of unripe grapes. It’s used in similar ways to lemon juice or vinegar.
Where? Gourmet food shops.
How? If you can’t find verjuice, white wine vinegar makes a good substitute in most recipes.

Vialone nano
What? An Italian risotto rice with small, thick, rounded grains. It keeps its shape better during cooking than arborio rice, resulting in an al dente bite.
Where? Italian delis and gourmet food shops.
How? Use it in risotto interchangeably with arborio or carnaroli rice. 

Vin santo
What? An Italian dessert wine primarily from Tuscany, which literally translated means “holy wine”.
Where? Selected bottle shops.
How? Vin santo is perfect for spiking trifles and tiramisu. Substitute good-quality marsala or other dessert wine.

Vine leaves
What? The leaves of the grape vine are most commonly used to make dolmades, a Greek dish where the leaves are stuffed with a mixture of rice and lamb mince.
Where? Preserved vine leaves from supermarkets.
How? Rinse vine leaves well and pat dry with a paper towel before using.

Vino cotto
What? A condiment made from cooked grape must or figs. Also known as vincotto.
Where? Delis and gourmet food shops.
How? Add to dressings, drizzle over warm stone-fruit tarts or use to macerate strawberries. Substitute balsamic vinegar.