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?
I’m a huge fan of Nigel Slater’s. I buy the Observer every week just to read his recipes. Yes, I know I could read them online (as you can here) but you don’t get the luscious Jonathan Lovekin photographs. Not that you need them. Slater’s prose is so evocative you can taste the recipe as you read.
It’s hard to avoid the obvious on St Paddy’s Day. Guinness, Bailey’s and Irish whiskey are the usual suspects but if none of these appeals here are the sort of wines that will work with classic Irish fare.
Although there are obviously differences between the two types of beer, dark stouts and porters tend to match similar types of food. Here are my top matches ...
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.