What are the best pairings for pancakes?

If you’re planning a Pancake Day celebration for tomorrow and haven’t yet decided what to drink here are few ideas.

Like pasta the best match for pancakes depends on the topping or filling which can obviously be savoury or sweet. Very sweet - and hot - which can make the choice of an accompanying drink tricky.

Simple sugar and lemon pancakes
The classic British way. To be honest I prefer them on their own or with an aromatic cup of tea such as Lady Grey or Orange Pekoe but a sweet sparkling wine such as Moscato d’Asti or Clairette de Die should work if you don’t overdo the lemon. A sparkling ice-wine (the Canadian winery Inniskillin does one) would probably be perfect

Pancakes with fresh berries like strawberries, raspberries or blueberries
A sparkling rosé (or, of course, rosé champagne) with a touch of sweetness pairs well with this lighter style of pancake topping/filling. You could also try a sparkling framboise made with a raspberry liqueur topped up with sparkling wine.

Pancakes with golden or maple syrup
Tricky especially if the topping is maple syrup and the dish also includes bacon. Black tea or a black Americano coffee for me but them I don’t have a particularly sweet tooth. If you do you could always try an Australian liqueur muscat

Pancakes with chocolate sauce
A strong sweet red wine like port would probably work but might be just too much of a good thing. Black - or white - coffee again, if anything.

Pancakes with a cherry, apricot or other fruit compote
Very good with a complementary fruit beer - kriek with cherry-filled pancakes, a peach or apricot-flavoured beer with apricot filled ones. With apple and cinnamon filled crepes you could serve a conventional dessert wine - cooked apples suit most of them but I'd be tempted by a youngish Tokaji

Savoury pancakes with cheese and ham or spinach
Dry or sparkling cider is a great match for Breton-style pancakes, particularly if they’re made with buckwheat. Otherwise a smooth dry white wine such as a Pinot Blanc, Soave or Gavi will all work fine

Smoked salmon blinis
Champagne, sparkling wine or iced vodka

Crispy duck pancakes
Not a traditional Shrove Tuesday treat but while we’re in pancake mode . . . Hard to beat a good Pinot Noir

Image By Melica at shutterstock.com

An alternative Burns Night supper for six

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...)

Menu:

Warm mussel, leek and saffron tarts
Venison sausages with red wine and rosemary gravy, celeriac and potato mash and swede and carrot pure
Luxury bread pudding with whisky sauce

Warm mussel, leek and saffron tarts

These easy tarts (just a puff pastry base, in fact) were inspired by a visit to the Isle of Lewis off the north-west coast of Scotland where they grow wonderful small sweet mussels.

Serves 6

1 kg (2.2lb) fresh mussels
1 375g packed ready rolled all butter puff pastry (if you can find it I like the Dorset butter pastry which is available in Waitrose)
50 ml (2 fl oz) dry white wine
A good pinch of saffron (about 20 strands)
1 medium to large leek (about 200g/7oz)
40g (1 1/2 oz) butter
1 1/2 tbsp plain flour
50ml (2 fl oz) double cream
Freshly ground black pepper and sea salt to taste
A couple of sprigs of fresh parsley

Although these free-form ‘tarts’ look very impressive the beauty of them is that you don’t need to be remotely skilled at handling pastry to knock the dish together.

Tip the mussels into a sinkful of cold water and swirl them around. Remove them to a colander, change the water, replace them and go through each one with a small, sharp knife removing the slightly hairy looking ‘beard’ with a good yank. Place each one as you finish in a large bowl of water and leave to soak for at least half an hour. Drain them and discard any that are still open.

Preheat your oven to 220°C/425°F/Gas 7. Roll out the pastry. Cut lengthways into two then cut each half into three evenly sized squares. Place on a lightly greased baking sheet, prick with a fork then bake for 10-12 minutes until golden brown.

Bring 50ml (2 fl oz) of white wine or water to the boil in a large lidded pan then tip in all the mussels. Give the pan a good shake, put the lid on firmly then cook over a high heat for about 3 minutes shaking the pan a couple of times. Take off the lid and check that the mussels are open. If not replace the lid and cook another minute. As soon as they’re cooked remove the mussels from their shells and set aside. Strain the cooking liquor and measure out 150ml (5 fl oz). Then take another 2 tbsp and soak the saffron strands in a small bowl.

Thoroughly clean and finely chop the leek into rounds. Heat the butter slowly in a heavy bottomed pan then cook the leek for 10-15 minutes or until soft. Add the flour, stir and cook for a minute then add the reserved mussel liquor, bring to the boil, stirring and simmer for 5 minutes until thick. Strain and add the infused saffron water and the cream. Stir, then tip in the mussels and heat through for 2-3 minutes. Check the seasoning adding freshly ground pepper and a little salt to taste.

Place a square of pastry on each plate then spoon over the mussel mixture, dividing it evenly between each plate. Finely scissor snip some parsley over each plate and serve immediately.

Suggested wine match: a lightly oaked Chardonnay or Viognier

Venison sausages with red wine and rosemary gravy

You can cook your sausages in the oven but I prefer to do them slowly in a pan so that they go all sticky and gooey.

Serves 6

3 light olive oil or sunflower oil
900g (2 lb) venison sausages
For the gravy
2 tbsp light olive oil or sunflower oil
25g (1 oz) butter
3 medium red onions, peeled and finely sliced
2 cloves of garlic, peeled and crushed
1 rounded tbsp finely chopped fresh rosemary leaves
1 rounded tbsp tomato paste
2 level tbsp plain flour
250ml (9 fl oz) full bodied red wine
250ml (9 fl oz) fresh beef stock or stock made with half an organic beef stock cube
Salt, freshly ground black pepper and tomato ketchup to taste

First put on the gravy. Put a large saucepan over a moderate heat, add the oil and then the butter. When the butter has melted tip in the onions, stir thoroughly then put the lid on the pan and cook on a low heat, stirring occasionally, for about 15-20 minutes until the onions are soft and golden.

Stir in the garlic and rosemary, cook for a few seconds then stir in the tomato paste and flour. Add the red wine and stock, bring to the boil then turn the heat right down and simmer for 15-20 minutes, adding a little water if it gets too thick.

Meanwhile heat a large frying pan (or two smaller ones), add the remaining oil and fry the sausages over a low heat, turning them frequently. These should also take about 20 minutes.

Check the seasoning of the gravy, adding salt and pepper to taste and a little tomato ketchup if you think it needs sweetening. (Yes, really! Serve the sausages with the gravy spooned over.

Suggested wine match: Any robust full-bodied red will do. I'd probably go for a Syrah or Shiraz just as I would for haggis.

Celeriac and potato mash

You can prepare this - and the swede and carrot pure below - ahead and reheat it just before serving.

1 bulb of celeriac (about 500-600g/1lb 2oz-1lb 5oz)
A couple of pieces of lemon peel
500g-600g/1lb 2oz-1lb 5oz boiling potatoes (e.g. King Edwards)
3 tbsp extra virgin olive oil
1 heaped tbsp crème fraîche
Salt and freshly ground black pepper

Give the celeriac a good scrub then cut off the tough outer skin. The easiest way to do this is to prop it on a chopping board and cut downwards with a sharp knife. Once you’ve got most of the skin off, cut it in quarters then hold one in your hand and cut off any remaining bits of skin with a small knife. Cut into large cubes, put in a saucepan with a couple of bits of lemon peel and cover with boiling water. When it comes to the boil add salt then cook for about 15-20 minutes until soft. Drain well, reserving a little of the cooking water.

Peel the potatoes and cut them into equal sized pieces. Cover with cold water, bring to the boil, add salt and cook until you can stick a knife through them without any resistance. Drain thoroughly and return to the pan to dry. Put the celeriac in a food processor and whizz until smooth, adding a little of the cooking water if it seems too dry and lumpy.Cut the potato into rough chunks then mash with a fork or potato masher until smooth. Add the olive oil and creme fraiche and beat well. Tip the pureed celeriac into the potato mash, mix well and season generously with salt and pepper.

Swede and carrot purée

Swedes on their own are a bit of an acquired taste so I like to add carrots - preferably organic ones which are much more flavourful - to the mixture.

1 medium swede (about 500-550g) peeled and cut into small cubes
3 medium carrots (about 250-275g), peeled and sliced
1 litre hot vegetable stock made with 1 tbsp vegetable bouillon powder or a vegetable stock cube
25g butter
1 tbsp low fat creme fraiche
Freshly ground black pepper + a little grated nutmeg
Salt and lemon juice to taste

Put the cubed swede and carrot in a medium sized saucepan and cover with the hot vegetable stock. Bring to the boil and simmer for about 20 minutes until the vegetables are soft. Strain, reserving the cooking water and put the vegetables in a food processor. Whizz them until smooth. Add the butter, creme fraiche and 1-2 tbsp of the vegetable cooking water and whizz again until smooth and silky. Season with plenty of black pepper, a little nutmeg and salt and/or lemon juice to taste. Reheat gently and serve.

Luxury bread pudding with whisky sauce

What you need for this recipe is a old-fashioned loaf with real texture and flavour If you don’t have a good baker nearby go for a healthy sliced loaf such as Vogel’s honey and oat bran with barley). Other ingredients are up to you depending on what have available but include a good selection of dried fruits. I think figs are particularly nice and the apple gives it lightness. The only ingredient you can’t do without is whisky, which makes the most wickedly delicious sauce.

Serves 6-8

100g (3 1/2 oz) dried figs
125g (4 1/2 oz) mixed dried fruit
100g (3 1/2 oz) large seedless raisins
2 tbsp whisky
250g (9 oz) two day old bread from a traditional style loaf
300ml (10 fl oz) full cream milk
1 medium (125g) eating apple (Cox’s are ideal)
The grated rind of half a lemon
2 tbsp coarse cut seville orange marmalade
75g (3 oz) light vegetable suet
2 tsp mixed spice
50g (2 oz) soft dark brown sugar
1 large egg, lightly beaten
A little grated nutmeg
For the whisky sauce
25g (1 oz) butter
60g (2 1/2 oz) soft dark brown sugar
3-4 tbsp whisky
142 ml (5 fl oz) whipping cream

Chop or scissor-snip the figs into small pieces and place in a bowl with the mixed dried fruit and raisins. Pour over 2 tbsp of whisky, stir well and put to one side. Crumble the bread into another large bowl and pour over the milk. Mix thoroughly and leave to soak for 30 minutes.

Peel and core the apple and grate roughly into the dried fruit. Add the finely grated lemon rind and marmalade and stir well. Mash the bread mixture vigorously with a fork to break down any lumps then add the fruit mixture, suet, mixed spice and sugar. Stir well, add the beaten egg and stir again. Turn into a lightly greased square 12.5 by 12.5cm (7 x 7 inch) baking tin, smooth the top and grate over a little nutmeg. Bake the bread pudding in a preheated oven ( 180° C/350° F/Gas 4) for 1 1/2 hours or until the top is nicely browned.

Just before serving gently warm the butter and sugar for the sauce in a small heavy bottomed saucepan. When the sugar has dissolved add the whisky and cream and bring to a slow simmer. Cook for about five minutes until the sauce begins to thicken. Cut the bread pudding into chunks, pour over the whisky sauce and serve.

Suggested wine match: Well if you're going to drink anything I'd make it whisky rather than wine but with the rich whisky-laced sauce I'm not sure you need it!

photo - obviously not of the original dish (sorry) - ©Artem Shadrin @fotolia.com

Celebrate the Chinese New Year with this delicious seafood supper

The Chinese New Year, which starts on February 1st, 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, inauthentic though it absolutely is.

Buy in the dim sum and make the ice cream ahead and all you need make on the night is the stir-fry.

Menu:
A selection of dim sum
Luxury seafood stir fry, steamed pak choi
Stem ginger and almond ice cream, mandarin oranges and fortune cookies

A selection of dim sum

Frankly I think life is too short to make your own dim sum so unless you’re already an expert at rolling miniature spring rolls and making featherlight steamed dumplings I would order them in from your local takeaway or buy them ready made. The exception are these simple sesame prawn toasts which are easier to handle than the classic Chinese deep fried ones and can be prepared ahead and baked at the last minute

Sesame Prawn Toasts

Makes about 30 toasts

350g cooked, peeled prawns

2-3 spring onions, trimmed and finely chopped

1 tsp finely grated fresh ginger or ginger paste

1 tsp finely grated fresh garlic or garlic paste

1 1/2 tsp Vietnamese or Thai fish sauce

2 tsp light soy sauce

1/4 tsp sesame oil

1 medium egg white

1 tbsp ground rice

Salt, pepper and a pinch of caster sugar

About 5 thin slices white bread, preferably 2-3 days old

60-75g sesame seeds

Put the prawns in a food processor or blender along with all the other ingredients except the bread and sesame seeds and whizz until smooth. Transfer to a bowl, cover and refrigerate for an hour or two for the flavours to amalgamate.

Preheat the oven to 230°C/450°F/Gas 8. Cut the crusts off the bread and toast lightly. Cool then spread each slice thickly with the prawn paste. Cut each slice into six. Put the sesame seeds into a shallow bowl. Press the prawn toasts upper side down lightly into the sesame seeds then lay them on baking trays. Bake for about 5-6 minutes until the toasts are warm and the sesame seeds lightly browned. Cool for 10 minutes then serve.

Luxury seafood stir fry

This recipe may look long and complicated but it’s simply a matter of assembling the ingredients and throwing them together at the last minute in a wok.

Serves 6

400g large prawns, thawed if frozen

200g fresh queen (small) scallops

1 level tbsp cornflour

200g broccoli florets (about two medium heads of broccoli) cut into smaller florets3 tbsp sunflower or light olive oil

4-6 spring onions, trimmed and finely sliced

125g shitake mushrooms, wiped and finely sliced

1 large clove of garlic, peeled and crushed

1 knob of ginger about 2.5 cm square, peeled and grated

1/2 tsp Sichuan pepper or crushed chillies (optional)

Salt and freshly ground white pepper

For the sauce

225 ml light vegetable stock made with 1/2 an organic stock cube or 1 rounded tsp vegetable bouillon powder

Sieved juice of 1 large lemon (about 3-4 tbsp)

3-4 tbsp rice wine, sake or fino sherry

1 level tbsp caster sugar

1 level tbsp light soy sauce

1 rounded tsp cornflour

Reserve any liquid from the prawns and scallops. Pat them dry with kitchen towel and put in a large bowl. Sprinkle over the cornflour, season with 1 level tsp of salt and 1/2 tsp white pepper and toss thoroughly then set aside (in the fridge if you’re preparing the dish more than 30 minutes in advance) Microwave or blanch the broccoli in boiling, salted water for 2 minutes. Drain and set aside.

To make the sauce combine the stock in a jug with the lemon juice and 3 tbsp of the rice wine, sake or sherry. Stir in the sugar and the light soy sauce and check seasoning, adding more rice wine or other ingredients to taste. Mix the cornflour with 1 tbsp of water

When you’re ready to cook heat the wok, add 3 tbsp of oil and tip in the spring onions and sliced mushrooms. Stir fry for 2 minutes then add the broccoli, garlic and ginger. Stir fry another minute then season with sichuan pepper or crushed chillies if using. Tip in the seafood, the sauce and any liquid from the prawns and scallops and cook, stirring, until it comes to the boil (about 3 minutes) Add the cornflour and stir till thickened. Take off the heat and check the seasoning adding extra salt or pepper if needed. Serve with plain boiled rice and some steamed pak choi.

Stem ginger and almond ice cream

You can make this luxurious ice cream milder or stronger depending how much ginger you use. I’ve given quantities for 4 as it’ll fit into a standard ice cream machine. Just make the recipe twice to serve 6-8.

Serves 4

4-6 pieces of stem ginger + 3 tbsp of syrup from the jar

150ml Stone’s ginger wine

1 tbsp Cointreau or other orange liqueur + extra to serve

300g carton fresh custard

142ml carton whipping cream

A few drops of almond essence

Fortune cookies and mandarin oranges to serve

Chop the ginger very finely and place in a bowl. Put the syrup in a small saucepan with the ginger wine and Cointreau, bring to the boil and simmer for about 8-10 minutes until the liquid has reduced by about half. Pour over the ginger and cool for 10 minutes.

Transfer the custard into a large bowl and stir in the ginger and syrup. Whip the cream lightly and fold it into the custard, then add a few drops of almond essence to taste. Pour the custard into an ice cream machine and churn until firm, following the manufacturer’s instructions. Or, if you don’t have a machine, pour the mixture into a shallow dish or plastic container and place in the freezer then remove after 1 1/2 hours and whisk with an electric hand whisk. Repeat this freezing and whisking process 2 more times then leave until thoroughly frozen.

Store the frozen ice cream in a sealed plastic box and freeze for 24 hours.Transfer the ice cream to the fridge for 30 minutes before serving to make it easier to scoop. Serve with fortune cookies or another light crisp biscuit and tinned mandarin oranges drained and marinated in 2 tablespoons of Cointreau or another orange liqueur. Do give each person 8 segments - 8 is a sacred number in China and considered to bring luck and prosperity!

What to drink:
There are two ways to go with the wines for this menu - an aromatic white such as Riesling (I would recommend a young dry Riesling from Germany or Alsace), or a fruity Bordeaux rosé which is surprisingly good with Chinese food. I’ve also discovered that a good cold gin and tonic is exceptionally refreshing with fried dim sum such as prawn toasts and spring rolls although you could equally well serve a glass of Champagne or sparkling wine. Finish with a cup of delicate jasmine or chrysanthemum tea.

A Middle-Eastern inspired barbecue for eight

Here's a barbecue I've dug out of the archives - a middle-eastern inspired BBQ from my book Food, Wine and Friends.

The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.

I’m not a big fan of starters with barbecues but you could offer a selection of bought-in mezze - some hummus and beetroot dip (Waitrose does a good one in their new Levant range) stuffed vine leaves, olives and flatbread. If you want to add a home-made element (which always gives the impression you’ve made the lot!) try my charred aubergine salad.

Charred Aubergine Salad

There’s a popular middle-eastern dip which involves charring or roasting an aubergine then gouging out the flesh and making a dip. I’ve never been really grabbed by it because a) it takes ages to make b) turns a dirty beige colour and c) you discard the skin which is the best bit. Here’s the solution - a salad which includes all those lovely smoky flavours.

Serves 4-6 as part of a selection of starters. Double the quantities if serving it one its own

2 medium or 1 large aubergine (about 500g)
4 tbsp olive oil
1 medium onion (about 100g), peeled and roughly chopped
1 clove of garlic, peeled and crushed
2 medium tomatoes, skinned, de-seeded and diced
2 tbsp roughly chopped parsley and 1 tbsp chopped mint leaves
1 - 1 1/2 tbsp lemon juice
1 tsp ground cumin
Salt and pepper

Cut the stalks off each aubergine, cut in half lengthways then cut into cubes. Heat a wok for about 2 minutes over a high heat, add the oil, heat for a few seconds then tip in the aubergine cubes. Stir fry over a moderate heat for about five minutes until lightly browned then turn the heat down low, add the onion and garlic, stir, cover the pan and cook gently for a further 15 minutes, stirring from time to time. Tip the aubergine into a shallow dish while you prepare the other ingredients. When the aubergine is cool (about 20 minutes), cut it up roughly with a knife and fork then mix in the chopped tomato, parsley and mint. Season with lemon juice, cumin and salt and pepper and serve with warm pitta bread.

6 good wine pairings for aubergine/eggplant

Butterflied leg of lamb with cumin, lemon and garlic

A butterflied leg of lamb - one where the bone is removed and the meat opened up to create a huge flat piece of meat - is one of the tastiest, simplest and most impressive dishes to barbecue. Order it in advance from a butcher and he’ll do all the hard work for you.

Serves 8

1 large butterflied leg of lamb (about 2-2.5kg)
For the marinade
2 large cloves of garlic, peeled and roughly chopped
1 tsp coarse sea salt
1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp Herbes de Provence
1/2 tsp black peppercorns
1/4 tsp crushed chillies
Juice of 1 lemon (about 3 tbsp)
3 tbsp olive oil

Put the garlic, sea salt, cumin seeds, coriander seeds, Herbes de Provence, black peppercorns and chillies in a mortar and pound with a pestle until the garlic breaks down and you have a thick paste. (Or whizz them in a spice grinder) Gradually work in the lemon juice and oil. Work over the meat with a small, sharp knife, cutting away any excess fat then cut the meat into two or three manageable pieces. Put the meat in a roasting tin, rub in the marinade, cover and leave in a cool place for at least 2 hours. Heat a gas barbecue to the maximum setting or light a charcoal barbecue and cook over an indirect heat for 15-20 minutes depending on the thickness of the meat and how well you like it cooked, turning it half way through the cooking time. Remove to a platter or carving dish, cover lightly with foil and rest for 15 minutes. Slice thinly and serve with kisir (below), a mixed leaf salad and some warm flatbread.

Top wine pairings for lamb

Kisir

This Turkish-inspired recipe is the perfect party salad. You can vary it depending on what you have available substituting walnuts for hazelnuts or pistachios for example, adding some olives or some finely snipped dried apricots or replacing the dill with fresh coriander.

Serves 8

250g bulghur (cracked wheat)
50g roasted hazelnuts, chopped
50g shelled pistachios, roughly chopped
5-6 spring onions, trimmed and finely sliced
1/2 a cucumber, peeled, de-seeded and finely chopped
1 red ramiro pepper, halved, de-seeded and finely chopped
3 medium-sized ripe tomatoes, skinned and finely chopped
1 pomegranate
Juice of 2 lemons (about 6 tbsp)
1/2 tsp salt
1 tsp ground cumin
1 tsp chilli flakes
3 tbsp extra virgin olive oil
1 tbsp pomegranate syrup or 2 tsp balsamic vinegar and 1 tsp sugar
5 tbsp finely chopped parsley
3 tbsp finely chopped fresh mint leaves
3 tbsp finely chopped dill
Salt and freshly ground black pepper

Put the bulghur in a large bowl and pour over enough boiling water to just cover the grain. Leave for 15 minutes for the liquid to absorb then pour over plenty of cold water, swirl the grain around and tip the grain into a sieve. Squeeze the grain with your hands to extract any excess water and return the grain to the bowl. Add the chopped nuts, sliced spring onions, and chopped cucumber, pepper and tomatoes (including the seeds and pulp). Halve the pomegranate and scoop out the seeds, reserving the juice and discarding the pith. Add the pomegranate seeds to the salad. Whisk the lemon juice and reserved pomegranate juice with the salt, cumin and chilli flakes, whisk in the olive oil and pomegranate syrup or balsamic vinegar and sugar and season with salt and pepper. Tip into the salad and mix well. Finally mix in the chopped herbs. Toss well together and check the seasoning adding more salt, pepper or lemon juice to taste. Cover and set aside for at least an hour for the flavours to infuse.

Grilled nectarines with Greek yoghurt and honey

You can barbecue fruit just as easily as vegetables though it helps to have a separate rack to lay them on so they don’t fall off or end up tasting of garlic and spices!

Serves 8

6-8 medium sized ripe nectarines
50g butter
Flavourless cooking oil
1 tbsp unrefined caster sugar mixed with 1/2 tsp ground cinnamon
1 large carton Greek yoghurt
Some good, preferably Greek, runny honey

Run a knife vertically round the outside of each nectarine, cutting through to the stone. Holding one half of the fruit in each hand, twist them in different directions to pull them apart. Cut out the stone if it hasn’t come away. Melt the butter gently in a small saucepan or microwave and brush or smear it over the nectarine halves. Lightly grease a rack with flavourless oil and lay the peaches on it, cut side downwards. Barbecue for 10-15 minutes (depending how hot your barbecue is) turning them half way through the cooking time and sprinkling the cinnamon sugar over them. Serve with dollops of Greek yoghurt and drizzle with honey.
* If you haven’t got enough heat left in the barbecue roast the peaches in a lightly oiled roasting tin at 220°C/425°F/Gas 7 for 15 minutes, turning them as described above.

Wine (and other) pairings for peaches and nectarines

Sparkling Shiraz and Summer Berry Jellies

Serves 8

About 6 sheets of gelatine (but check the pack for the amount you need for the amount of liquid you’re using)
750ml sparkling shiraz or other sparkling red wine
6-8 tbsp sugar syrup*
600g mixed berries - strawberries, raspberries, blackberries, blueberries, black currants or redcurrants
2-3 tbsp caster sugar, depending how ripe your fruit is

Place the gelatine in a flat dish and sprinkle over 4 tbsp cold water. Leave to soak for 3 minutes until soft. Heat the sparkling shiraz in a microwave or saucepan until hot but not boiling. Tip the soaked gelatine into the wine and stir to dissolve then set aside to cool. Rinse the berries, cut the strawberries into halves or quarters then put them into a shallow bowl, sprinkle over 2-3 tablespoons of sugar and leave them to macerate. Check the liquid jelly for sweetness adding sugar syrup to taste - you’ll probably need 6-8 tablespoons. Put an assortment of berries in the bottom of eight glasses or glass dishes then pour over enough jelly to cover them. Put the glasses in the fridge to chill. As soon as the jelly in the glasses has set (about an hour) add the rest of the fruit and jelly. Return to the fridge to set for another 45 minutes to an hour before serving with cream or vanilla ice cream
* To make the sugar syrup dissolve 125g of sugar in 150ml of water. Heat gently together in a pan then when all the grains are dissolved, bring to the boil and simmer for 2-3 minutes. You can use the syrup immediately or cool it and store it for up to two weeks in the fridge.

Sparkling Nectarine and Blueberry Jellies

Serves 8

6 sheets of gelatine ((but check the pack for the amount you need for the amount of liquid you’re using)
750ml sparkling peach flavoured wine
200g fresh blueberries
3 medium-sized ripe nectarines
2 tbsp lemon juice

Place the gelatine in a flat dish and sprinkle over 4 tbsp cold water. Leave to soak for 3 minutes until soft. Heat the peach cocktail in a microwave or saucepan until hot but not boiling. Tip the gelatine into the peach wine and stir to dissolve then set aside to cool. Cut round the nectarines and twist each half in opposite directions to pull them apart. Cut them into cubes and sprinkle with lemon juice. Rinse the blueberries. Put a few blueberries and cubes of nectarine in the bottom of eight glasses or glass dishes then pour over jelly to cover. Put the glasses in the fridge to chill. As soon as the jelly in the glasses has set add the remaining fruit and jelly. Return to the fridge to set for another 45 minutes to an hour before serving.

What to drink:
I’d drink a crisp lemony white such as a Sauvignon Blanc, Rueda or Greek Assyrtiko or a rosé with the mezze. Almost any ripe, fruity medium-bodied red you enjoy would work with the lamb - I’d probably go for a Merlot, Syrah or Languedoc red such as Faugères or Minervois (you might also offer pomegranate juice for non-drinkers which would go very well with the salad). If you’re serving the nectarines you could serve a chilled Greek or southern French Muscat. The jellies are probably boozy enough already!

Top picture by Food Via Lenses at shutterstock.com though not a picture of the actual recipe. (You have to get the book for that 😉)