We’re all well aware that wine is truly the drink of the Gods. But we’re willing to bet you didn’t know you could use your favourite drop in some of these ways. Sweet or savoury, they’re all sensational.
Who doesn't love veal osso bucco? It's a classic winter dish that represents all that's great about the stick-it-in-the-oven-and-forget-about-it thinking behind one-pot roasts, says Matt Moran.
These scallops are bound to impress at your next dinner party.
This broth is not only good for you, it’ll also keep you warm throughout those cold winter months. You’ll need a large stockpot for this recipe.
The sliced sprouts here soak up all the beautiful oil, wine and pasta water for a flavour-packed dish.
If it's been a busy week dine-in with this simple and tasty T-Bone recipe and get your red-meat fix still loaded with flavour.
Here is an easy but infallible marriage of a few humble ingredients. Every town, village and hamlet in Italy's Marche area has a variation on this chicken maryland recipe, but what they all share is a strong sense of regional pride and, most importantly, glorious flavours. This keeps well in the fridge for up to 4 days, and the flavours will improve over time. As it cools, the sauce will firm up, so make sure you reheat it thoroughly to allow it to return to its liquid state.
Matt Preston has given the traditional French coq au vin an Easter touch by drawing inspiration from Italian and Spanish-style sauces where red wine is sometimes enriched with a little bitter chocolate.
"I find this pork ragu best for a Saturday night dinner party or a late Sunday lunch as you can leave the meat to slow-roast all day without any effort on your part." - Katie Quinn Davies
This gourmet pasta with white wine, artichokes and pea sauce can be on the table in less than 30 minutes.
What's better than zucchini flowers? Champagne-battered zucchini flowers, thats what. These are a must-make next time you're entertaining.
Frosé, AKA frozen rosé wine, is the drink of the moment. Here, it adds a boozy and refreshing ‘kick’ to granita.
Beat the chill this winter with this fruity plum cobbler baked in homemade mulled wine and topped with flaked almonds.
Sausage don't always have to be boring and barbecued. Take them up a notch with thyme-infused lentils and creamy mash.
Run out of tomatoes? Instead of your usual bolognese, chef Nino Zoccali suggests the 'bianco' version. Try cooking mince in white wine, oil and pork fat to create something just as rich and comforting.
This tender braised meat is designed to be cooked slowly, then enjoyed at leisure with friends.
