RECIPES & WINE Asparagus

In the KITCHEN

St George’s Day on 23rd April represents the start of asparagus season, and we can think of few better ways to enjoy proper English asparagus than in this Mediterranean-themed dish...

CHARGRILLED TOMATO TABBOULEH WITH SPRING VEG

Preparation Time: 20 minutes. Cooking Time: 25 minutes. Serves: 2. • 120g bulgur wheat • 1 Knorr’s Paprika & Sundried Tomato Stock Pot • 230g English asparagus, trimmed • 200g baby courgettes, halved lengthways • 6 Chargrilled Tomatoes, roughly chopped (plus 1 tbsp of oil) • 1⁄2 lemon, juice • 1⁄4 tsp ground allspice 2 salad onions, finely sliced • 1⁄2 x 25g pack flat leaf parsley, leaves finely chopped • 1⁄2 x 25g mint, leaves finely shredded

Rinse the bulgur wheat well in several changes of cold water; put in a saucepan. In a jug, mix the stock pot with 500ml just-boiled water and pour over the bulgur wheat. Bring to the boil, cover with a lid and simmer for 15 minutes,until tender. Drain off any excess liquid and spread the bulgur wheat out on a plate to steam dry for 10 minutes. While the bulgur wheat is cooling, put a griddle pan over a high heat. Toss the asparagus and courgettes with 1 tbsp oil from the jar of chargrilled tomatoes. Cook on the griddle for 5-6 minutes, turning occasionally, until tender (you may need to do this in batches); season. In a mixing bowl, combine the chargrilled tomatoes, lemon juice and allspice. Stir in the cooled bulgur wheat, salad onions and herbs. Divide between plates and top with the asparagus and courgettes. You could keep this recipe vegan, or add some slices of griddled halloumi cheese for a vegetarian option. n

In the KITCHEN

What could be better this Easter than a special grown-up treat in the form of these warming ginger truffles...?

CHOCOLATE GINGER TRUFFLES

Preparation Time: 25 minutes + overnight chilling. Cooking Time: 5 minutes. Makes: about 20. • 180g bar Belgian dark chocolate (54% cocoa) • 180ml double cream • 30g unsalted butter • 2 1⁄2 tbsp The King’s Ginger liqueur • 30g crystallised ginger, very finely chopped (optional) 2-3 tbsp cocoa powder • Gold Lustre Spray, to decorate

Chop the chocolate as finely as you can and put in a large bowl. Put 130ml cream and the butter in a saucepan and heat until the butter has melted and the mixture is at steaming point. Pour over the chocolate and leave for 2 minutes. Stir to combine the chocolate and cream until all the chocolate is melted. Stir in the remaining 50ml cream, a pinch of fine salt and the liqueur. Pour into a large, shallow container and, if using, scatter the crystallised ginger on top. Cover and chill for at least 6 hours, but ideally overnight. Sift the cocoa powder onto a plate. Use a tablespoon to scoop balls of the truffle mixture and roll them in your hands to shape them. Roll in the cocoa powder, then arrange on a plate. Continue rolling until all the mixture has been used (pop it in the fridge if it softens too much), then spray with the gold lustre and chill for at least 30 minutes until ready to serve. These will keep in the fridge for up to 3 days. n

Bottega Gianduia Chocolate Liqueur

A must for all chocolate lovers, this Gianduia cream chocolate liqueur combines hazelnut cream and premium grappa spirit to produce a smooth luxurious drink... Bottega Gianduia is a chocolate and hazelnut flavoured liqueur created using grappa, Italy’s native style of pomace brandy. The sweet and creamy taste is reminiscent of gianduia, a traditional chocolate and hazelnut spread originating in Piedmont. It is excellent served chilled as an after-dinner drink and makes a delicious cocktail ingredient, but you can also slather it over very good ice cream or a rich chocolate pudding. n £15.80 / 50cl / 17% ABV, See www.drinkfinder.co.uk.

The Wine Cellar

Wine of the Month

Jim Barry McRae Wood Shiraz 2014, Clare Valley £34.99 / 75cl / 14% ABV

The late Jim Barry was a godfather of Australian wines. His estate is now in the hands of his grandson, Tom, and was named Winery of the Year 2020 by Australia’s leading wine critic, James Halliday. This wine is made from grapes declassified from one of Jim’s finest vineyards, The Armagh, where bottles usually command over £100. This has been the choice of some of the most prestigious Michelin-star restaurants since the first vintage. It has aromas of red and black fruits and flavours of dark berries, with savoury spice. An excellent choice for intensely-flavoured spring lamb dishes. Available from majestic.co.uk. n

AS IT’S EASTER, WE THOUGHT WE’D GO LOCO FOR COCOA WITH A SELECTION OF CHOCOLATE-THEMED TIPPLES TO COMPLEMENT YOUR EASTER EGGS OR PROVIDE A TREAT!

RAISING THE BAR: THREE WINES FOR WHITE, MILK AND DARK CHOCOLATE...

Totally topical, with no alcohol...

1. With white chocolate, try this Schloss Johannisberger Riesling Grunlack Spätlese. Outstanding bouquet with white peach, fresh pineapple, green apple, nettle and sorrel, £42 / 75cl / 8.50% ABV.

2. With milk chocolate, we recommend this Premier Cru example of Bouchard Beaune du Château Rouge. Perfumed and harmonious with soft red fruit flavours, well integrated oak with great potential for laying it down, £32.99 / 75cl / 13.50% ABV.

3. Yalumba is a perfect match for dark chocolate, a signature Cabernet Sauvignon/Shiraz. A brooding, serious and dark red wine of immense power and great concentration, £33.99 / 75cl / 14.50% ABV. Caleño Dark & Spicy is a non-alcoholic spirit inspired by Colombia and distilled with joy. A rich blend of pineapple, coconut, ginger, black cardamom, vanilla, kola nut & lime. Low calories, and sugar, allergen, sweetener and gluten-free, suitable for vegetarians. Six ingredients are joyfully distilled, harnessing complex tropical, dark and spicy flavours from within. A distilled non-alcoholic spirit inspired by sundrenched beaches

£16 / 50cl / 0% ABV.

n Our featured wines are available from the best local independent wine merchants, supermarkets and online, prices are RRP and may vary from those stated.