Pairings | Spinach
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
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.
Asking which wine to pair with salad is a bit like asking about what wine to match with meat or fish. There's no single answer. It depends on the vegetables you use, what other ingredients it contains and what type of dressing you use.
You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.
Although you can find any kind of recipe online these days nothing beats a beautiful cookbook and the new Fern Verrow book by Herefordshire farmers Jane Scotter and Harry Astley is one you're definitely going to want to own.
I recently chaired a panel on women in food at the Abergavenny Food Festival which included the wonderful Zoe Adjonyoh. I hadn't seen her book Zoe's Ghana Kitchen before but discovered it was full of the most delicious recipes, many of them vegan.
Of all the things I eat at Jose Pizarro's lovely tapas bar José, the croquetas are my favourite. Here's a recipe for the spinach ones from his brilliant book Basque.
“Tender little dumplings, as fragile as a pasta filling” is how Diana Henry describes gnudi in her fabulous new book How to Eat a Peach. (The word, which is pronounced new-dee means naked)
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson as "the best hot oyster dish I know". Here's his recipe.
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.
This week is National Pie Week in the UK - not that we Brits need much encouragement to eat pies. But which is the better match - wine or beer?
Turkish food is not traditionally accompanied by wine. And although the Turks do have a wine industry not much of it makes its way over here. But here are some thoughts on possible pairings for Mark Hix's Turkish inspired recipes in the Independent this weekend"
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.