If you’re on the wagon this month, mealtimes can suddenly seem a bit drab and colourless. But if you’re missing the taste of your favourite wine try substituting a fruit juice that has similar flavours.
The mere idea of sprout juice may be enough to send the sprout-haters among you running for cover but I have to say I think Marks & Spencer is onto a winner here.
Yesterday finally felt as if spring had come. After weeks of unsettled and unseasonably cool weather it was warm and balmy, rich with the scent of blossom. We went out with friends to the village of Wrington just outside Bristol to follow an ‘art trail’ of exhibitions by local artists. (Yes, I bought something - a delightful picture of radishes by a talented collage artist called Anne Carpenter)
Continuing with our series of South African Braai recipes to celebrate the World Cup, here’s winemaker Paul Cluver’s version of beer-can chicken made with apple juice rather than beer.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Turns out I missed National Kale Day this year (slipping, clearly ;-)) but there's still a lot of kale lurve around.
Caerphilly - or, to be more precise - Gorwydd Caerphilly which is made by my mates Jess and Todd Trethowan of Trethowan's Dairy - is probably the cheese I know best. And there’s one absolutely outstanding match for it . . .
If you haven’t heard of poke - the Hawaiian dish of cubed raw fish usually with rice and/or vegetables - you soon will. It’s everywhere (and pronounced, by the way, pokay not poke).
Judging by the number of champagne offers you see around this time of year the supermarkets clearly think we’re going to on the bubbly this Easter but I’ve got a more offbeat suggestion: a cracking beer from my favourite local brewer, The Wild Beer Co.
The problem about Father's Day being in high summer is that you don't necessarily want to be stuck in the kitchen making a slap-up meal. So camp out and make these delicious pulled pork rolls instead
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.
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.
I suppose I shouldn’t say this coming from the West Country but I often forget about cider when I’m thinking about cheese pairings. Not that I don’t enjoy it but there always seem more complex drinks with a wider range of flavours to experiment with.
My first meal of the new year was a Mexican which might sound unusual in London but not much is open on New Year’s Day. We went to Wahaca which has a number of restaurants around the capital with some good non-alcoholic drinks options.