Have a tipple

La Galine Chardonnay 2007 Vin de Pays d'Oc

£3.99

Quantity

This is a small parcel of wine which means it represents great value for money. Showing plenty of fruit on the nose with hints of nectarine, melon and banana alongside the more developed characters of fig and hazelnut. Good weight in the mouth and a crisp clean finish make this an ideal partner for food.

Feel the heat

Sangrita

ingredients serves 8 450 g (1 lb) tomatoes, peeled, seeded and chopped 120 ml (4 fl oz) 1/2 cup orange juice 60 ml (4 tbsp) freshly squeezed lime juice 1 small onion, chopped 2.5 ml (1/2 tsp) granulated sugar 6 small fresh green chillies, seeded and chopped salt 50 ml (2 oz) aged tequila (Tequila Anejo) per person method 1. Put the chopped tomatoes, orange juice, lime juice, chopped onion,  granulated sugar and chopped green chillies into a food  processor. 2. Process the tomato mixture until very smooth, scraping down  the sides if necessary. 3. Pour the tomato mixture into a jug and chill well. 4. To serve, pour into small glasses, allowing about 90 ml (6 tbsp) per portion. Pour the tequila into separate small glasses. Sip the tomato juice and tequila alternately.

Love a good Stew

Polish Stew

460 calories per serving ingredients serves 8 100 g (4 oz) rindless rashers streaky bacon 450 g (1 lb) leg of pork 450 g (1 lb) braising beef 2 onions 450 g (1 lb) white cabbage 350 g (12 oz) chanterelles or other mixed mushrooms 1 bay leaf 1 teaspoon caraway seeds 1 pinch dried thyme 3 tablespoons concentrated tomato puree 250 ml (8 fl oz) dry white wine 2 cloves garlic salt and freshly milled white pepper sugar method 1. Cut the bacon and meat into small cubes. Finely chop the onions. Trim and wash the cabbage and tear it into fairly large pieces. Trim and wash the mushrooms and cut larger ones in half. 2. Fry the bacon until crisp in a large, heavy-based saucepan or fireproof casserole, add the meat and onion and fry over a moderate heat, stirring continuously.  3. Add the cabbage, mushrooms, bay leaf, caraway seeds, thyme, tomato puree and wine. Squeeze the garlic into the stew through a garlic press. Add enough water to cover. 4. Cover the pan and simmer for about 1 hour 10 minutes, then adjust the seasoning. 5. Serve with: boiled potatoes or wholemeal bread.

Winters here

Winter Beef Stew

ingredients serves 4 2 lb (900 g) lean stewing steak 1 oz (25 g) butter 2 tbspsl vegetable oil 12 pickling onions, peeled 8 oz (225 g) carrots, cut in 1 inch (2.5 cm) pieces 1 lb (450 g) baby turnips, peeled and quartered 5 fl oz (150 ml) red wine 15 fl oz (450 ml) beef stock 1 bouquet garni 12 oz (350 g) flat mushrooms, washed and sliced method 1. Cut the beef into 1 1/2 inch (3.5 cm) cubes.  2. Heat the oil and butter in a flame proof casserole and fry the beef for 2 to 3 minutes, until browned on all sides.  3. Remove. Add the onions, carrots and turnips and fry for 5 minutes. Add the wine, stock, beef, bouquet garni and seasoning.  4. Bring to the boil. Cook at Mark 3 (160°C) 325°F for 2 hours.  5. Add the mushrooms and cook, uncovered, for a further 30 minutes. Serve with red cabbage.

Mince Pies

ingredients makes 16 or 20 350 g (12 oz) shortcrust pastry or flaky pastry 350 - 450 g (12 oz - 1 lb) mincemeat milk or beaten egg to glaze icing or caster sugar (superfine granulated) to dust method 1. Roll out the pastry to about 0.3 cm (1/8 inch) thick. Cut into about twenty rounds with a 7.5-cm (3-inch) fluted cutter and twenty smaller rounds with a 6.5-cm (2 1/2-inch) fluted cutter.  2. Line 6.5-cm (2 1/2-inch) patty tins with the larger rounds and fill with mincemeat.  3. Dampen the edges of the small rounds and place firmly in position on top of the pies. Make a small slit in the top of each pie.  4. Bake in the oven at 220‚°C (425‚°F) mark 7 for 15 - 20 minutes until light golden brown. 5. Leave to cool on a wire rack. Serve warm or cold, dusted with sugar.

Minted lamb baguette What's not to love about hot lamb in crusty bread? Pack in the flavour with plenty of herbs or lamb's lettuce Dish Details:

INGREDIENTS:

25g mint
15g parsley
1 tbsp wholegrain mustard
1 tbsp capers
2 tbsp lemon juice
5 tbsp olive oil
600g lamb leg steaks
1 long baguette (or 4 long rolls)
4 handfuls of lamb's lettuce or
other salad leaves

PREPARATION:

To make the dressing, strip the mint leaves from the stems straight into a food processor. Add the parsley, mustard, capers, lemon juice and 4 tbsp of the olive oil and whizz to make a fairly smooth dressing. Add more oil if needed.

Heat the grill to high. Brush the lamb steaks with 1 tbsp oil and grill for about 4 minutes on each side. Set aside and cover with foil.

Split the baguettes or rolls lengthways and toast the cut sides. Thinly slice the lamb. Spread a little of the dressing over the cut sides of the baguette, then fill with the salad leaves and lamb. Spoon over the lamb juices from the grill pan and more dressing. Sandwich the baguette back together, cut into four and serve hot.

PREP/COOK INFORMATION: Prep time: 20 minutes Serves: 4