Pairings | Pastry
Salmon is in many ways the chicken of the fish world - an ingredient you can serve in many different ways and therefore match with a number of different wines.
Last week I had three dishes that went unexpectedly well with sparkling wine - for slightly different reasons:
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
This is one of my favourite recipes ever - made famous by the late, great George Perry-Smith and faithfully reproduced by one of his most talented protegés Stephen Markwick.
I love pies but you can’t get away from the fact that they’re fiddly and time-consuming so here’s a neat idea for cutting the time they take by at least half and possibly trimming a few calories off the meal into the bargain.
Are we about to witness a revival of that 70s classic, the vol-au-vent? There appear to be sightings. Philip Sweeney reports
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...)
As the kids were off home straight after the New Year we jumped the gun by a few days with the last of the seasonal treats, a celebratory galette des rois. Traditionally eaten in France on the 6th of January (Twelfth Night) it celebrates the arrival of the three kings to visit the infant Jesus.
What happened to days 2 and 3 you may be asking and indeed that’s what I’m asking myself. We swept through Eastern Washington as fast as a tornado, barely pausing to sleep, never mind write.
I love this Spanish twist on baklava from José Pizarro's gorgeous book Andalucia - it would make the perfect end to a summer meal.
Nothing is as exciting as a new Ottolenghi cookbook but I particularly love the approach of Shelf Love on which he’s collaborated with Noor Murad and the Ottolenghi Test Kitchen team. It's the first in a series of OTK books which are designed to be easy and versatile (they recommend alternative ingredients if you don't have the ones in the recipe)