The best red wines to pair with rich winter stews
Seek out these bold, no-nonsense Aussies, sturdy Rhônes and southern French reds when planning a meaty casserole
The perfect partners for hearty winter casseroles
Credit: Reuters
I gave up meat for January, partly because I’d eaten too much of it in December and partly to push myself into cooking more interesting fish, seafood and vegetarian dishes (I can thoroughly recommend Roopa Gulati’s India: The World Vegetarian, published by Bloomsbury Absolute, for this by the way).
It wasn’t especially hard, and I won’t go back to eating meat so regularly now, but I am looking forward to a hearty winter casserole in the next few days. And the chance to match it with robust red wines, since my pescatarian diet has rarely called for them.
Lamb tagine recipe
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Inauthentic, but delicious: try this gently spiced stew for a comforting supper
Credit:
Andrew Twort and Annie Hudson
Stephen Harris,
chef and owner of The Sportsman, Seasalter
19 January 2021 ⢠10:42am
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I apologise to cooks of authentic Moroccan food for my attempt to capture the flavours of such a complex cuisine â especially since I also recommend that the recipe can be made in a cast-iron casserole dish. But if you do have a tagine at the back of the cupboard, perhaps this will encourage you to dust it off.
Prep time: 15 minutes, plus 30 minutes soaking and marinating |