Peppered calamari with sweet chilli sauce pairs well with Constantia Glen Three 2008, with flavours from chocolate to spicy herbs to complement every facet.
Print Recipe Herb crusted rainbow trout with parsnip purée Serves: 4 Cooking Time: 45 mins + extra to chill Ingredients Herb crusted rainbow trout 20g (2 tbsp) fresh parsley 20g (2 tbsp) fresh coriander 10g (1 tbsp) Gruyère, grated 20g (2 tbsp) unsalted butter, softened 1 slice white bread 4 x 150g trout Spinach and
Pancetta and baby spinach salad with miso dressing is simple, easy and delicious. “I love salads that are simple and colour-driven. If I’m making a green salad, I…
Print Recipe Chouriço and calamari salad Serves: 4 Cooking Time: 15 mins Ingredients 100g calamari tubes, sliced or left whole, rinsed and patted dry 15ml (1 tbsp) flour 5ml (1 tsp) paprika salt and freshly ground black pepper, to taste 50g chouriço, cut into 1cm slices 1 punnet salanova lettuce, rinsed and washed 1 red
Filled with an egg yolk, these homemade pasta pockets make a deliciously oozy accompaniment to duck. The freshness of the mint, lemon and peas cuts through the richness…