One of the few food and drink combinations I don’t feel that happy about is wine and soup. Not all soups, obviously, but many of them.
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
We’re down in the Languedoc for a few days and ended up at one of our favourite fish restaurant Le Glacier at Marseillan.
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
If you can't face the thought of haggis on Burns' Night how about a warming bowl of deliciously creamy cullen skink - the Scots' answer to chowder?