Red Cabot waxes lyrical about seasonality, unlocks the secrets of a lemon posset and gives us a glimpse of the earthy world of the vineyard owner.
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Red Cabot expounds on the importance of thinking about what you eat – how and when it was produced and where it came from. To prove a point, he offers a recipe for nettle soup – and explodes the 'Chablis is superior to chardonnay' myth.
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Our resident food and wine guru, Red Cabot, reveals the KISS method for cooking fish, shares his mother's delicious recipe for a creamy cod bake and rounds the lot off with a guide to the perfect tipple to complement a fish dish.
Read more ...
Red Cabot waxes lyrical about seasonality, unlocks the secrets of a lemon posset and gives us a glimpse of the earthy world of the vineyard owner.
Red Cabot expounds on the importance of thinking about what you eat – how and when it was produced and where it came from. To prove a point, he offers a recipe for nettle soup – and explodes the 'Chablis is superior to chardonnay' myth.
Our resident food and wine guru, Red Cabot, reveals the KISS method for cooking fish, shares his mother's delicious recipe for a creamy cod bake and rounds the lot off with a guide to the perfect tipple to complement a fish dish.