The gorgeous summery weather we've been having requires a dramatic change in mindset from the almost wintry food we've been eating for the last couple of months so here's a simple meal for 4 that was inspired by a trip to Greece a couple of years ago.
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.
One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.
If you’re on the wagon this month, mealtimes can suddenly seem a bit drab and colourless. But if you’re missing the taste of your favourite wine try substituting a fruit juice that has similar flavours.