Pairings | Chickpea
I was thrilled to find this recipe in chef Claire Thomson's brilliant new book The Five o'clock Apron. It's an irresistible snack I always order in her restaurant Flinty Red.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.