Pairings | P
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
I always think it’s misleading to describe pork as a ‘white meat’. Strictly that's accurate, I suppose, but ‘whiteness’ somehow seems to suggest lack of flavour.
A recent email from a reader asked me to suggest a wine to go with “a triple coconut cake with a tangy pineapple icing served with fresh fruit salsa that has kiwi, strawberry, madarine oranges, blueberries and fresh pineapple in it”. Quite a challenge (I suggested demi-sec Champagne or a peach-flavoured liqueur topped up with fizz) but it got me thinking that there are many possible matches for cake beyond a cup of tea or coffee, particularly if you're serving it as a dessert.
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.
You may well know what you’re going to drink with the turkey by now but here are some ideas for what to match with your Christmas starters, paired with recipes from some of Britain’s favourite chefs and cookery writers.
A re-run of an old post following a visit to Alsace, updating my recommendations on the best pairings for the region's dry and off-dry white wines.
There was a time, about 10 years ago, when I wrote a lot about Merlot which was widely regarded as wine world’s alternative to Chardonnay - an easy drinking red wine that went with almost any meal.
Many people say they don't like chardonnay but as anyone who has a taste for top white burgundy or other premium new world chardonnays will know it’s a spectacular food wine.
If you’re planning a Pancake Day celebration for Tuesday and haven’t yet decided what to drink here are few ideas.
If you haven't yet worked out what to drink tomorrow (which is February 14th, if you need reminding!) here are a few suggestions to match popular Valentine's Day foods.
Real perry - as opposed to the often confected and artificially flavoured pear cider - has a different taste from cider. It’s more delicate, more fragrant, a better match for delicate ingredients like fish.
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.
As with other grape varieties sauvignon blanc varies markedly from one part of the world to the other - from the crisp minerally wines of the Loire to the exuberant grassy herbaceous sauvignons of New Zealand's Marlborough region.
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.
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.
Hugh Fearnley Whittingstall proclaims firmly in The Guardian today that he won’t be serving turkey for lunch on Christmas Day so if he’s going to break with tradition why shouldn’t you? Bring on the beer!
With the Thai New Year celebrations coming up you may well be planning to eat in a Thai restaurant or host a Thai meal at home. But which drinks are the best to serve?
After the tradition-bound cooking of the Christmas period (from which the family will never let you deviate . . .) it’s good to branch out a bit with your New Year’s Eve meal and also pick some dishes that will allow you to drink some serious wines. Note you need to start the beef two days in advance.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.
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 . . .
With Wimbledon in full swing, I’m sure you’ll be enjoying a bowlful or two of strawberries this week. But what to drink with them?
It’s rare to go to a wine event and be blown away by the matches at every course but my recent lunch at Murano devised by Angela Hartnett and her sommelier Marc-Andréa Lévy was as close to perfection as it gets.
As we head into the second half of August here are my top pairings for one of my favourite summer foods, prawns - or shrimp as they’re known over the pond.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
Heston Blumenthal’s Jubilee picnic hamper was unveiled yesterday - to be served at Buckingham Palace before an open-air concert on June 4th. The picnic is being funded by Waitrose who must be pleased as punch to have the Palace’s endorsement in this video. The guests will also apparently be given vouchers for a glass of Moët or a bottle of Cobra beer (the other sponsors of the event).
Talking about wine matches for risotto is a bit like talking about wine with pasta - it’s depends on the other ingredients you use, not the rice.
The news that pinot grigio has leapfrogged merlot to become the third most popular grape variety in the US is confirmation that, despite its critics, it’s gaining rather than losing fans.
Although I’ve tasted some good wines this week it’s beer that has provided the highlights. The Magic Rock Rapture amber ale I drank at The Pint Shop in Cambridge with their awesome beer brined chicken was pretty good but it’s pipped into the ‘drink of the week’ slot by this pairing at The Hole in the Wall in Little Wilbraham
I've been invited to a game dinner at Brown's hotel in Mayfair next week at which every course is matched with a beer or a perry. I can't make it but thought you'd be interested in the pairings (my notes in italics):
If you’re celebrating July 4th this weekend and haven’t yet made up your mind what to drink here are some last minute suggestions.
If culture and ‘terroir’ are a basis for deciding which drinks bestmatch a particular cuisine then beer must have a strong claim to bepaired with Scandinavian food.
Sherry gets a bad rap for being granny’s tipple of choice but if you’ve never tried an authentic Spanish style sweet sherry you haven’t lived.
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
Given the immense popularity of gin the chances of you sitting in a bar downing a gin-based cocktail are pretty high. But at some point you're going to need something to eat so what kind of food can you pair with it?
Laksa is one of those dishes you hesitate to pair with wine being both a soup and really spicy but the pairing I came across at the Pegasus Bay wine dinner at The Providores the other night was spot on.
I have to confess I found it pretty hard to concentrate on the finer nuances of the food and wine combinations at the recent Cinnamon Club dinner. But when the speaker is the discursive Randall Grahm of Bonny Doon and you're sitting next to him that's no great surprise. Before the meal had even started we were into Kierkegaard and a vigorous discussion of terroir in the bar below over our glasses of Vin Gris de Cigare (a typically unorthodox full-bodied rosé based on Grenache, Cinsault and Roussanne).
Fennel is one of the handful of vegetables that can influence a main course pairing - almost always for the better. Its aniseed flavour seems to have a pronounced affinity with many wines, especially whites. Here are some suggested matches with recipes that two British chefs have published this weekend - Gordon Ramsay in the Times and Skye Gyngell in the Independent on Sunday.
With the country blanketed by snow what else can you think of but soup? A favourite recipe from my book An Appetite for Ale that makes a great pairing with a dark, Trappist beer. You can decide how creamy you want it - my preference is to add just a dash to the soup then swirl a little in each bowl to decorate.
This is the kind of recipe (or rather idea) that I used to put on my old blog The Frugal Cook. But as I’ve given up on it (I know - I shouldn’t have done) I’m posting it here.
If you’re the kind of person (like me) who puts garlic into practically everything you cook you may regard this question as an irrelevance but some dishes are much more garlicky than others.
The most interesting meal I had last week was undoubtedly at Viajante, an innovative new restaurant in what used to be Bethnal Green town hall. You can see my full review on decanter.com but I just wanted to write a bit more about the pairings.
If you're carving a pumpkin for Hallowe'en this weekend here's a gorgeous spicy soup from Jenny Chandler's excellent book Pulse to make with the discarded pulp.
Hard sheep’s cheeses are the winelover’s friend.
We’re down in the Languedoc for a few days and ended up at one of our favourite fish restaurant Le Glacier at Marseillan.
I was in two minds about making this my match of the week because I’m not sure that the new DP vintage rosé - like many great wines - doesn’t taste better on its own.
It's always difficult to decide what to drink with soup - one liquid with another never seems quite right as I've remarked before - but the thicker the soup is the easier it is.
With Hallowe'en just a couple of weeks away here's a sophisticated supper for those of you who don't have to go out trick or treating . . .
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for today's Independence Day celebrations.
Last night we opened a bottle of 2005 Nugan Estate McLaren Parish Vineyard Shiraz - a typically big lush Aussie red at a hefty 15% ABV.
Tomatoes are generally held to be a problem for wine but as Jane McQuitty robustly puts it in The Times today - nonsense!
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?
I suspect you’ll be hearing a lot about Koshu this year. No, it’s not some unfamiliar aspect of Japanese cuisine but a white wine made from a grape of the same name. A campaign to promote it in the UK was launched at a lunch in London yesterday by a VIP line-up of Japanese goverment officials from the Yamanashi prefecture where most of the winemakers are based.
Wheat beers are fabulously flexible when it comes to food matching - the beer world’s equivalent of a crisp white wine.
Even if you don’t go out wassailing over the next few days there’s no reason why you can’t throw an impromptu wassail party at home if you have an apple tree in your garden. Or even if you don’t . . .
It's been a while since I've posted about soup - it's notoriously tricky to match with wine - but this weekend I came across a great combination at a new restaurant in Bath, the oddly named Menu Gordon Jones*
I know I’ve highlighted crab as a match for a number of different wines but it really is a great dish to pick if you’re drinking a serious white. This time however the wine was far from stellar: the basic house Sauvignon at Culinaria in Bristol where I was doing a photo shoot for our next book.
I know duck and Pinot is a bit of a no-brainer but this was such a great dish and such a stellar wine that it's worth revisiting. (Coupled with the fact that some of you may be having duck for Christmas.)
Yesterday I had lunch with some old friends in a chic little Italian restaurant called Trenta. It’s in in the upwardly mobile neighbourhood just west of Edgware Road in London into which Tony and Cherie Blair have just moved. (It also has a Jimmy Choo shop two doors down. It’s that kind of ‘hood)
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
It has been both the handicap and the saving grace of the English-speaking countries not to have a recognised centuries-long gastronomic tradition behind them. Settlers and colonists brought their own food customs with them to what became the British dominions.
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
Finding a special occasion vegetarian dish is tough if you're not a veggie yourself but try this show-stopping recipe from Sabrina Ghayour's Persiana which won best new cookbook at this week's Observer Food Monthly awards.
A clever recipe from Tom Kitchin's Kitchin Suppers making the best of the short homegrown asparagus season. I love the twist of adding shredded chicken wings and ricotta as a topping which both poshes it up and makes it more substantial.
A recent trip to Beijing and Shanghai opened my eyes anew to the possibilities involved in drinking wine with Chinese food. Many of the conclusions we have painstakingly arrived at in the west turn out to be less obvious when tried out in situ.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer - it depends on your own personal taste and the way it’s cooked - but here's a simple guide:
Just as with every other ingredient the ideal pairing for mussels depends how you cook them, starting with the classic moules marinières.
As with most salads Caesar salad is all about the dressing which on the face of it sounds tricky, anchovies being notoriously difficult to match with wine.
You might think sushi would be tricky to match with wine but surprisingly that’s not the case. And there are other drinks that work too . . .
Last week I was on an assignment in Tuscany for a couple of days. It was pretty hot but that didn’t discourage the Tuscans from serving the kind of food they enjoy all the year round - namely substantial bean and chickpea soups.
This week’s pairing is a short (and I imagine welcome) respite from Christmas fare - a wine we enjoyed with a number of small dishes yesterday lunchtime at a natural wine bar, Toast in East Dulwich.
If there’s one thing you might think you could be sure of it would be that you should drink white wine with a seafood pasta dish like this. But, you know what? It was this silkily delicious red that went swimmingly.
Not the most appealing food and wine pairing you may think but I have to assure you it was delicious! It was at the newly opened Berners Tavern which is run by chef-of-the-moment Jason Atherton.
Occasionally a wine pairing comes along that you simply don’t expect. Invited to a barbecue at the weekend, I took along some reds I’d been tasting which I frankly wasn’t sure would go with the sweet marinades you generally encounter at a BBQ.
The other day I enjoyed a surprisingly good pairing of a beetroot soup with an English blend of Pinot Noir and Rondo from Kent winery Chapel Down at the London restaurant Roast. I say surprising a) because soup is difficult to pair and b) because the two are so similar in colour that you’d think the wine wouldn’t be a sufficient contrast to the soup. In fact its fruitiness and crisp acidity (the Rondo making it taste more like a mid-weight Italian red) was just the right counterpoint to the earthy rich character of the beetroot.
If you’re looking for a bottle to celebrate Hallowe’en on Tuesday here’s couple that hit the spot perfectly.
I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
Today marks the start of Organic September and what better way to kick it off than this great recipe from much-acclaimed vegetarian cookery writer Anna Jones, author of A Modern Way to Cook
New year tends to mean two things - frugal living and healthy eating - and this recipe my eldest daughter Jo devised when she was a student ticks both boxes. Best, of course, with organic veg if you can get hold of them.
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Turns out I missed National Kale Day this year (slipping, clearly ;-)) but there's still a lot of kale lurve around.
We Brits don’t have a long tradition of washed-rind cheeses but we have a true champion in the aptly named Stinking Bishop, which shot to worldwide fame when it was featured in the Wallace & Gromit film. But can any wine (or other drink) stand up to it?
Although you can drink wine with a burger I’m coming to the conclusion that beer and cocktails are a lot more fun and, particularly with the modern American-style ales, have the sweetness to deal with the multiple flavours of today’s adventurous toppings.
This week I’m on a wine trip in South Africa (so posting may be slightly more spasmodic). There have been many great matches already but two interesting ones have involved Semillon a grape the country is beginning to handle very impressively.
I’ve experienced so many terrific wine - and other drink - pairings during the past week in Canada that I think I’m going to have to devote several posts to them, not just this one. And the best - well, I’m struggling but I think it’s got to be this match which was suggested by the sommelier at Le Filet in Montreal - which is a bit ironic as their big thing is fish.
Unusually this week’s match is speculative - an imagined pairing rather than an actual one.
The idea of matching a soup with a full-bodied south-western French red wine might seem bizarre but it proved a surprisingly good pairing.
If you’re trying to get ahead for Easter here are some suggestions to match Angela Hartnett’s menu in the Daily Telegraph today.
Cognac pairs with chocolate, we all know but what about cheese? Surprisingly there are some standout matches as I discovered when I chaired the cheese workshop at the 2014 International Cognac Summit in France a couple of years ago.
One of the more endearing aspects of the current British food scene is the number of festivals devoted to a single food. I’d heard of oyster festivals, crab festivals and cheese festivals but I’d never come across a scallop festival before.
Having recently had a whole week in Paris during which we ate out every day we obviously had to watch what we spent. Had we gone to one of the three star temples of gastronomy we could have easily blown our budget in a night.
Yesterday I picked out some of the wines I’d most enjoyed from Wine Car Boot - London’s first wine car boot sale. Today here are 13 more:
A fresh, simple, clever recipe for two from one of the most charming of last year's cookery books, Rosie Birkett's A Lot on her Plate
I was pretty excited about chef Tim Anderson's new book Nanban anyway but when I saw that this recipe included cucumber ice cubes I was sold!
French onion soup is one of the classic French bistro dishes, famously served to late night Parisian partygoers. But if you don't feel up to it at 2am or whenever you roll in, it makes a warming supper for a chilly winter evening.
I always think it's hard to improve on macaroni cheese but adding crab, which my mate Fiona Sims has done in her brilliant new The Boat Cookbook, is an inspired touch.
A great recipe to make for any Bastille Day celebrations you might be having from Pierre Koffmann's fabulous Memories of Gascony, one of my all-time favourite cookbooks.
This brilliant storecupboard dip was taught to me by my friend cookery writer Trish Deseine who rustled it up in no time when I was staying with her recently.
With the first serious snow of the season you may be craving après-ski food but lack the time, energy or ingredients to rustle up a fondue or tartiflette.
Seabass is one of the most popular fish on restaurant menus these days - usually treated quite simply and rarely sauced. But what wine should you pair with it?
If I had to sum up the best food pairing for albarino in one word it would be seafood. Which makes sense considering where it comes from on the coast of Galicia in the Rias Baixas region of northern Spain.
A full-flavoured red and seafood? Doesn’t sound like the kind of pairing that would work but as ever it depends on the wine and how the dish is prepared.
This was part of an expertly paired meal at a restaurant in Trondheim called To Rom og Kjøkken (Two Rooms and a Kitchen) last Saturday night.
I came across so many great wine pairings in Toronto last week it's hard to pick out one but this dish just shaves it as my match of the week.
As we have so much freshly made marmalade in the house I thought I’d make some kind of marmalade pudding as my contribution to the lunch we had with friends yesterday and settled on this chocolate marmalade slump cake from Lucas Hollweg’s marvellous Good Things to Eat.
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 ....
A cross between a Pimm’s and a shandy which I concocted a few year's ago for my son Will’s and my book An Appetite for Ale. You'll obviously need to play around with the proportions depending on the fruit cup and the beer you use
I’ve never been a great fan of Pimm’s so I wasn’t expecting much from the Heston Blumenthal Fruit Cup which has just been launched by Waitrose.
I don’t often get the chance to taste wines from the northern supermarket chain Booth’s but fell hook, line and sinker for this gorgeous Spanish white they served at their pre-Christmas lunch this week.
If you haven't heard of David Everitt-Mathias I wouldn't be surprised. But ask any leading chef in Britain - including Gordon Ramsay and Heston Blumenthal, who have both paid tribute to him in this book - and they certainly will.
I don't often post commercial recipes but this delicious soup from London restaurant Arabica Bar & Kitchen is being promoted in a very good cause.
Look up any guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are often overstated.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
Although not the problem they're generally made out to be tomatoes do have an influence on a wine pairing.
March 1st is St David’s Day so what better to focus on than Wales’s national symbol, the leek? (Well they have daffodils and dragons too but I’m assuming you don’t want to eat either of those ... )
Beer blogger Steve Lamond has been matching beer and cheese for the past seven years and has compiled an invaluable guide on his blog Beers I’ve Known. Hare are his 5 all-time favourites which include some cracking combinations.
A standout combination from the Hong Kong Tourist Board lunch at Bordeaux’ annual wine festival Fête le Vin last week. It was also the standout dish, a finely worked assembly of delicate flavours and textures from Chef Man Sing Lee of the Mandarin Oriental.
What on earth do you do when you have a line-up of some of the best wines in the world in front of you? Do you attempt to match them or reflect more the mood, the company and the time of year? Or, given that they're indisputably the hero of the occasion, do you just go with the sort of food the kitchen does well anyway?
Given Chile’s proximity to the coast, this week’s match couldn’t be anything but seafood but I’m going to pass over the more obvious pairings with sauvignon blanc in favour of this wildly brilliant combination of scallops and rosé.
To those who have spotted on Twitter that I'm down in the Languedoc it might seem odd that to be drinking aligoté but we’d picked some up in Burgundy on our journey through France and wanted to try it out.
It’s not that often you find a wine that’s perfectly suited to every dish you throw at it but The Lockhart’s well chosen Kung Fu Girl riesling sailed right through our lunch there last week
My match of the week is not in fact my match of the week which was some sublime sashimi and koshu at the Japanese embassy but as that pairing has featured before I’m going for my second best this week*.
Visiting two gastronomic restaurants that offered food and wine pairing in the Lake District last week (Forest Side and Hipping Hall) I’m struggling to pick out the stand-out match but I think it has to be the fabulous combination of the local Goosnargh duck with a wine I hadn’t tried before - the 2015 Tajinaste Valle de la Orotava from Tenerife that was served as part of the tasting menu at Hipping Hall.
Sometimes cocktails seem like just one more thing you have to do when you have people round but this summery cognac one is so easy it's no hassle at all.
Marylebone High Street in central London has become a mecca for foodies in the last few years but the jewel in the crown is undoubtedly Patricia Michelson’s La Fromagerie, a glorious jumble of a shop that sells everything from cheese (obviously) to chocolate, via honeys and herbal infusions.
As the UK’s leading industry expert on food and wine matching we at Jascots invest a lot of time experimenting to make sure we know how different flavour combinations work.
Every so often a restaurant comes along that gets the critics overly excited. At the end of last year it was Gymkhana. In the early weeks of 2014 it’s The Lockhart.
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?
How on earth to whittle the great food and wine combinations I’ve experienced down to a mere 25? And not to base them all on a few favourite wines and foods?
As I'm in the process of helping my son create a wine cellar I asked my Twitter followers if they had any tips to share. This incredibly helpful and detailed response came back from Mike of the wine blog Please Bring Me My Wine and he gave me permission to share it with you.
If you're hosting a Hallowe'en supper tonight and wondering what to put on the cheeseboard, here are a few suggestions.
It’s still not widely recognised that white wines have the capacity to age, particularly wines that are noted for their freshness and bright acidity so it was fascinating to try a range of older wines from the Centre-Loire yesterday with a range of different cheeses.
I had lunch for the first time for a while at Hix’s Oyster and Chop House in Farringdon last week where I ordered - appropriately enough - a chop. In this instance a veal chop with sage butter.
I’m always on the lookout for interesting alcohol-free drinks to pair with food so was pleased to see that Asma Khan had listed some really interesting options at her Darjeeling Express residency at The Sun and 13 Cantons pub in Soho the other day.
One of the advantages of BYO is that you can have a stab at matching your wine to the menu. Particularly when you know exactly what each course will be. But sometimes the description is a bit vague as in Saturday’s ‘layered salad’ at the Montpelier Basement supper club in Bristol.*
Men, it seems, are real softies at heart and you will woo them either with their favourite wine or an experience so romantically spontaneous it won’t matter if you drink plonk. “I've always considered gluggability to be a much undervalued virtue in wine, for sometimes, when you are with the right person, that is all that you ever really need.” wrote one friend, wine writer Marc Millon, whose full response you can read below.
This week has been the realisation of a long-held ambition to write a series of e-books on various aspects of food and drink pairing.
Wines, especially dry whites and rosés, are released so early these days that they’re often still uncomfortably tart but, as I discovered on a trip to the Centre-Loire wine region recently you can choose food that will round out their harsher edges.
It must take guts to open a restaurant in Christchurch. Four years after the devastating earthquake that demolished much of the historic city centre it still looks like a war zone in places with yawning gaps where local landmarks once were.
From the outside, the re-opened Quality Chop House in Farringdon may look like yet another retro restaurant revival but the big draw is the wine list put together by its well-connected young proprietors.
From the minimalist decor to the simple seasonal food Bristol’s latest restaurant opening, Birch, will seem instantly familiar to anyone who’s eaten at St John.
If you’re making a dish as simple as fondue you need to use top quality cheese. Emmental and Gruyère are traditional but once you’ve got the hang of it you can play around with other alternatives.
It’s been an article of faith as long as I’ve been writing about wine that you need to age the best wines in your cellar. We sniff at consumers who buy and crack open a first growth as unsophisticated but maybe they’re the ones who know best?
I’ve a confession to make. All women are supposed to be addicted to chocolate but I’m not one of them. I can actually be in the same room as a box of chocolates and not dip into them - or not if they’re run-of-the-mill chocolates anyway. It’s not that I don’t like them. I enjoy an occasional square of dark chocolate after dinner but that’s as far as it goes. Weird, I know.
Many people, I know are giving up booze this month. It’s a perfectly logical reaction to an over-indulgent Christmas but one I don’t subscribe to myself.