Pairings | Dill
The last two days have been quite, quite beautiful, starting mistily, basking midday in an unseasonally warm sun and finishing with an extended dusk that announces that spring is finally here. I immediately want to eat lighter meals: the new season’s vegetables are not quite in yet but I can at least plan for summer and that means a spring clean of the cellar, pushing the full bodied reds to the back and assessing what whites, lighter reds and rosés I still have lurking in the racks.
On Saturday, as I mentioned in my blog, I was at a food and wine festival in Constantia, where we wandered round the impossibly beautiful Buitenverwachting estate sipping wine and grazing on upmarket canapés devised by a selection of the area's best local chefs. Not a bad way to spend an afternoon ....
While we may not be enjoying quite the temperatures they have in Greece this time of year is still a good excuse for summery food so try this simple meal for 4 that was inspired by a trip to Greece a few years ago.
For those whose courgettes (zucchini) just won't stop producing here's the perfect way to use them from Tom Hunt's lovely book The Natural Cook.
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you need big flavours on your plate to stand up to it.
This week’s match of the week - herring and aquavit - was paired for me - appropriately enough - by the restaurant Aquavit which has just opened an outpost in London.
People occasionally ask me what characterises British food. Unlike French or Italian food it can be hard to pin down, there are so many different ethnic influences but last night I had a meal that was quintessentially English summer food.