Advertising feature: Cava might not be the first bottle you’d think of taking to or serving at a barbecue but if you think of it simply as a meal cooked over fire rather than under the grill or in the oven why not? And being an exceptionally food-friendly wine it will sail through.
In most households men are in charge of the barbecue but there’s a small but influential band of women moving onto their territory and transforming the way we think about grilling
Just because you're gluten or dairy-intolerant doesn't mean you have to miss out on the barbecue fun as food writer Monica Shaw demonstrates.
Here's a barbecue I've dug out of the archives - a middle-eastern inspired BBQ from my book Food, Wine and Friends.
July 14th - le quatorze juillet - is an important public holiday in France. It commemorates the storming of the Bastille in 1789 and the beginning of the French Revolution. Despite its bloodthirsty connotations, it’s now seen as a family day, an opportunity for a picnic or an out-of-doors lunch and provides a good excuse - as if we needed one - for Francophiles to celebrate.
With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
Given the runaway success of Big Apple Hot Dogs and Bubbledogs - London’s smash hit champagne and hot dog restaurant, it can only be a matter of time before you can pick up a dog on your local high street. But in the meantime you can throw your own hot dog party in if you follow these tips from my book Sausage and Mash
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
The Chinese New Year, which starts today, 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.
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...)
Even if you don’t go out wassailing over the next couple of weeks there’s no reason why you can’t throw an impromptu wassail party at home if you have an apple tree in your garden. Or even if you don’t . . .
The question I’m often asked at this time of year is what makes the perfect Christmas cheeseboard. It’s as difficult a question as what makes the perfect Christmas lunch.
Mulled wine is a seasonal staple but although it's easy to make it's also easy to spoil. Here are my top tips for getting it right
With Hallowe'en just a few days away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
I still remember my visit to the great Oktoberfest in Munich, the world’s biggest beer festival. Mysteriously it’s not held in October at all - or rather it doesn’t start in October but in September - kicking off next weekend.
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this week's Independence Day celebrations.
One of the highlights of my trip to Australia a couple of years ago to celebrate the World’s 50 Best restaurant awards was lunch at one of their best known cookery writers Lyndey Milan’s in Sydney
If you're planning ahead for Easter weekend and don't fancy doing the traditional big Easter Day lunch how about a brunch instead? Here's my menu for this time of year ...
A vodka party sounds dangerous, the sort of idea you used to come up when you were a student but think Russian-style hors d’oeuvres, or zakuski as they call them, and you’ve got a great theme for an evening with friends.