The Chinese New Year, which starts on Saturday, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Given the runaway success of Big Apple Hot Dogs and Bubbledogs - London’s smash hit champagne and hot dog restaurant, it can only be a matter of time before you can pick up a dog on your local high street. But in the meantime you can throw your own hot dog party in if you follow these tips from my book Sausage and Mash
Deciding which wine is best suited to serve to large numbers can be tricky. It’s a question of budget (obviously), your own preferences and those of your guests and the type of food you’re serving.
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
It's always great to have a fresh voice on the site and few are better qualified than Jackie Dyer and Bianca Ford to talk about matching food and wine. Having both worked in the wine trade they've decided to put their expertise to good use in a joint venture called Sip with Supper (@sipwithsupper on Twitter) which will be hosting events and making videos about food and wine pairing.
The question I’m often asked at this time of year is what makes the perfect Christmas cheeseboard. It’s as difficult a question as what makes the perfect Christmas lunch.
Mulled wine is a seasonal staple but although it's easy to make it's also easy to spoil. Here are my top tips for getting it right
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
With Hallowe'en just a few days away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
If you’re planning a meal to celebrate Diwali this week here are two traditional drinks to accompany the feast.
I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off this weekend.
The gorgeous hot weather we've been having requires a dramatic change in mindset from the usual British summer fare so here's a simple meal for 4 that was inspired by a trip to Greece a couple of years ago.
July 14th - le quatorze juillet - is an important public holiday in France. It commemorates the storming of the Bastille in 1789 and the beginning of the French Revolution. Despite its bloodthirsty connotations, it’s now seen as a family day, an opportunity for a picnic or an out-of-doors lunch and provides a good excuse - as if we needed one - for Francophiles to celebrate.
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this weekend's Independence Day celebrations.
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
A report on an all-day butchery and barbeque course at Hobbs House cookery school I went to last summer. A great day out for any BBQ enthusiast (or women who live with one who want to keep their end up ;-)
If you don't feel like cooking a big Sunday lunch for Easter next weekend how about a brunch?