Pairings | Crisp dry white
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.
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 you’re wondering what wine to pair with hummus or houmous you need to take account of the fact that it’s rarely served on its own.
People occasionally ask me my favourite cheese - an impossible question but Vacherin Mont d’Or is certainly up there in the top 5.
I ordered this amazing soup at one of my favourite local Bristol restaurants Wallfish (now Wallfish & Wellbourne) and begged the recipe from the chef, Seldon Curry. It's tastes like the sweetest of oniony fondues and is soooo delicious.
I don't always think of using fish in a curry but it takes such a short time to cook it makes a brilliantly quick meal.
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.
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.
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
If you've ever toyed with the idea of buying a wood-fired oven Genevieve Taylor's new book The Ultimate Wood Fired Oven Cookbook should persuade you. (And it didn't even cost a fortune. She built it herself!)
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.
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 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.
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.*