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.
A delicious dish packed with flavour, this stew features clams, mussels, and roast tommies; cooked in white wine and flambéed with Pernod. Serve with plenty of bread to mop up the juices.
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.
This sausage, bacon and butter bean one-pot has all the flavour of a slow-cooked casserole, but is so easy to make and takes under 1 hour to cook – perfect for a comforting midweek meal.
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.
This recipe for Dijon chicken casserole with buttery herb dumplings is an easy one-pot that will feed the family in just an hour
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.