I realise this is not the first time I’ve written about the virtues of roast pork and beer but it’s such a great match (and such an underrated one) that I keep on coming back to it. This time I came across it in a splendid northern French tavern called Le Bruegel in Bergues, the highlight of what was otherwise a rather cold, miserable journey on our way back to England last week.
Even those who normally drink beer feel the need to put a bottle of red wine on the table at Christmas* but beer is actually just as good, if not a better accompaniment for turkey.
Two for the price of one today with a pair of new British beers that have come my way - both with a good story behind them
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
The other day I picked out some wines to match your Easter meals. Today here are some beer pairings. You may find family and friends resistant to the idea of putting beer on the table (though some will be secretly pleased) but stick to your guns. The more your guests see how great beer is with different types of food the more confident they’ll feel about serving it to friends themselves and the less likely it is that the only beer you’ll find when you go to their house is a Bud. So, here goes:
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
Coronation chicken has been given a new lease of life by the Diamond Jubilee celebrations but what wine - or beer - should you pair with it?
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
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.