I love Skye Gyngell’s simple food - great ingredients cooked with flair but never over-fussed. She cooks, as you may know, at the Petersham Café in Richmond where available tables are as rare as hens teeth but happily her recipes crop up each week in the Independent on Sunday and today in the Telegraph.

If you’re lucky enough to get your hands on some wild salmon pull out a pukka white

Next week is the so-called ‘glorious 12th’ (not so glorious if the current weather carries on like this) so it’s no surprise to find Gordon Ramsay offering some grouse recipes in the Times today. Here are some suggested pairings.

Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday

Salads are reputed to cause problems for wine but not when they’re as complex and varied as the ones that are featured in Gordon Ramsay's column in The Times today.

And a couple of recipes where I think you're better to leave well alone

Gordon Ramsay may be English and his food French-inspired but today’s Times features three of his recipes that have an Asian twist. Here’s what I would drink with them.

Although you rarely match a wine to vegetables such as peas or beans they do have an influence on pairings. Peas have a natural sweetness, broad beans an earthiness and runner beans a herbaceous flavour that can affect the style of wine you choose.

All of which contain soy sauce, a surprisingly wine-friendly ingredient . . .

With Gordon Ramsay and The Telegraph cookery writer Xanthe Clay both writing about strawberries in their respective papers this weekend, it’s the ideal moment to reflect again on what makes the perfect match for this seasonal fruit.