Pairings | Meat pie
Why has no-one had the genius idea of putting beef bourguignon into a pie before? Here's the recipe courtesy of the brilliant Ginger Pig Meat Book which I reviewed here.
There’s a distinct nip in the air this week that makes makes me suddenly feel much less like eating summery food. Last night we went round to friends and shared some absolutely awesome steak pies they’d brought back from a butcher called Murray Mitchell in St Andrews in Scotland (they will send them by mail order in the UK apparently if you ring them on 01334 474465).
Today is International Grenache Day, a celebration of a grape which is (often anonymously) responsible for some of the most generous and appealing reds in the wine world.
One of the most intriguing things to find out about chefs is not what they cook in their restaurants but what they feed their family and friends. True, at St John one morphs into the other, but the lunch they held in London this week to celebrate the publication of Fergus Henderson’s new book The Complete Nose to Tail was one I’d have been more than proud to put on for my mates.
Malbec is getting so popular it may have become one of your favourite reds but what are the best kind of dishes to eat with it?