Trullo serves Italian wines and Italian regional food laced with British ingredients

The estate-bottled Château de Sabazan 2018 is a plush, deep crimson, velvet-smooth red wine with perfumed sun-warmed black-fruit aromas

£22–£26, Tesco, Sainsbury's, Waitrose, Morrison, North & South Wines and other independents If you haven’t got your red wine for the...

£19.95–£26.75, Master of Malt, Cheers, Cambridge Wine Merchants, Ocado, Bon Coeur Fine Wines, Oddbins Never mind saving this until...

With the 2007 vintage the disgorgement date has returned to the front label If I'm ever asked who from history I would choose as my...

As I sat on the train reading up about the dinner I was heading for at Northcote in Lancashire, a Michelin-starred restaurant and AA...

Cooking over fire at Ekstedt (clockwise from top left): wood-fired oven with loaves of bread waiting at the side to go in, smoke box and...

For some reason 2016 is turning out to be a great year for eating. I seem to have had more, more than usually exciting restaurant meals...

Fortify yourself with… A bottle of madeira and a bottle of Australian liqueur muscat or PX (pedro ximenez) sherry. •Use the madeira for...

An effortless way to cook whole fish, either one per person or sharing. Just put the fish in a foil parcel with herbs and liquor and put...

Aka irresistible chocolate mousse with rum. It's another simple classic that we could all be making instead of more elaborate cakes. And...

Irish whiskey may sound unlikely, but trust me. Ideally you should buy live prawns and cook them yourself, but I’ve been known to use...

Why aren’t we all eating syllabub? It’s a breeze to make and delicious. This one, based on Elizabeth David’s classic Everlasting...

Far be it from me to suggest that anyone should find cooking with wine in Britain off-puttingly expensive, but I do concede that, thanks...

Look up the recipe for Coq au Vin in Larousse and it advises using a Chambertin or a Mercurey. Helpful or what? A Chambertin will set you...

This dark, spicy, autumnal dish can be made two or three days in advance and kept in the fridge. Serve it cold, tepid or warm, with...

Everybody needs a failsafe, rich and warming beef casserole recipe for winter. This is mine. I always use shin, because it has such a...

This is not the most sophisticated-looking of dishes – you have to serve the meat in chunks rather than neat slices - but it’s incredibly...

Call me biased, but I reckon that the secret weapon the great chefs never mention is booze. They bang on about how they use only the...

£13.95, The Wine Society, thewinesociety.com This wine is a great match for cashew nuts. You might think that anybody worrying about...