You may well have given a fair amount of thought by now to what you’ll be drinking with your turkey or goose and have set treasured bottles of Bordeaux or Burgundy aside for the main Christmas meal. But what about all the other occasions over the festive period which these days tends to stretch a good 10 days into the early New Year?
To mark the first ever World Sherry Day I’m running a new series of posts on the best food matches for different styles of sherry, starting with fino and manzanilla.
Manzanilla sherry never fails to surprise me with its versatility but you don't often come across a combination as good as the one I had last week at Lido restaurant in Bristol.
Given the growing popularity of sherry cocktails and the fact that it's World Sherry Day this weekend here's a recipe for a sherry cobbler from Hawksmoor at Home (my son's restaurant, I have to confess).
Last week I was in Sanlucar, the Spanish town in the south of Spain where they make manzanilla, so what else could my match of the week be but a sherry?
About the most daunting audience that anyone could face is a group of wine writers, especially if a number of those happen to specialise in food and wine matching so it was with some trepidation that I agreed to lead a tasting on wine and charcuterie in London on Monday night on the eve of the London International Wine Fair.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
A robust Spanish fish stew from Stevie Parle's fabulous new Dock Kitchen Cookbook. Stevie is one of the best -travelled and most original chefs in London with a well-honed magpie tendency of picking up ingredients and techniques from every country he visits. He also writes a weekly column in the Daily Telegraph.
With the blazing weather over the last couple of days it's hard to remember it's still spring rather than summer but here's a light lunch to enjoy with a couple of friends before we move on to full al fresco eating.