Tarragon and chicken is a classic match, and this easy chicken dish is ready in thirty minutes. It’s perfect for a mid-week meal.
This dish is baked with white wine and cider leaving the pork rich and succulent. Prunes add a wonderful sticky sweetness which compliments the salty pork. Serve on a bed of winter greens with new potatoes.
I first ate this in a restaurant called Del Belbo da Bardon in northern Italy. It’s a variation on osso buco but here the veal shanks are served whole to share. We drank a 1995 Barolo and it was one of the best combinations of food and wine I’ve ever tasted.
Fillets of smoked haddock are cooked in butter and served on a crush of potatoes, peas and chives. Finish drizzled with a white wine reduction.
Vongole or clams make a classic Italian supper tossed with linguine and herbs. The clams are cooked in dry white wine, which combined with the natural clam juice make a lovely rich sauce for the pasta. Serve as a smart main for 2 or a starter for 4.
Chicken is tray baked in white wine, garlic, lemon and globe artichokes, bringing out their nutty flavour perfectly. Ideal for Sunday lunch served with crispy roast potatoes.
Fish can be intimidating to cook but this recipe for whole sea bream cooked en papillote is really easy and looks impressive when guests open it at the table.