

For the last couple of weeks The Telegraph has been running recipes from two of my favourite chefs, Sam and Sam Clark of Moro, the iconic Moorish recipe in Exmouth Market in London that I discover, to my amazement, is now 11 years old. Sam (the husband) is very into his wines, particularly sherry, so I'm suggesting Spanish wines for the pairings.

One of the tricky decisions to make when you’re serving a rich, winey stew is whether to go for a wine of equal weight or a lighter medium-bodied wine as a refreshing contrast.