RECIPES AND WINE Enjoy a

In the KITCHEN

Fragrant and delicious, this orientally-inspired dish is simple and flavoursome... great for summer afternoons!

CHICKEN WITH PINK GRAPEFRUIT & LEMONGRASS

Preparation Time: 15 minutes + Marinating. Cooking Time: 55 minutes. Serves: Four. 4 lemongrass stalks • 4 cloves garlic, crushed • 1 pink grapefruit, zest and juice • 1 tbsp fish sauce 1 tbsp reduced salt soy sauce • 1 1⁄2 tbsp maple syrup • 1 tbsp sunflower oil • 4 British chicken legs 300g Tenderstem broccoli, trimmed and thicker stems halved lengthways 2 x 250g packs microwaveable Thai black rice 4 salad onions, finely chopped • 25g coriander, roughly chopped

Finely chop two lemongrass stalks and mix in a large baking dish with the garlic, grapefruit zest and juice, fish and soy sauces, maple syrup and oil. Slash each chicken leg three times and add to the dish, turning in the marinade. Leave for at least 20 minutes, but ideally up to 12 hours (cover and chill in the fridge, regularly turning the chicken in the marinade). Preheat the oven to 200°C, gas mark 6. Bash the remaining 2 lemongrass stalks and add to the baking dish. Turn the chicken skin-side up and roast for 45 minutes, basting the legs in the juices halfway, until fully cooked, the juices run clear and there is no pink meat. Meanwhile, put the broccoli in a large bowl and cover with just-boiled water from the kettle; leave for 5 minutes, then drain. Lift the chicken from the dish and rest on a plate. Stir the rice and broccoli into the baking dish to soak up all the juices and return to the oven for 6-8 minutes until the rice is piping hot. Remove the dish from the oven, discard the whole lemongrass stalks and stir the salad onions and coriander through the rice. Divide between plates and top with the chicken to serve. n

In the KITCHEN

The peaches in this recipe are poached in a spiced cider and maple syrup sauce. Top off this pudding with oat or coconut yogurt for a tasty vegan pudding...

CIDER & MAPLE POACHED PEACHES

Preparation Time: Five minutes. Cooking Time: 25 minutes. Serves: Four. 50cl good quality cider, e.g.: Lincolnshire’s Skidbrooke Cyder • 2 tbsp maple syrup 1 Cinnamon stick • 1 star anise • 4 peaches, halved and stones removed 8 tbsp non-dairy yogurt alternative (such as coconut or oat)

Put the cider, maple syrup, cinnamon and star anise in a large casserole dish or sauté pan for which you have a lid. Bring to the boil, then lower to a gentle simmer. Carefully lower in the peaches skin-side down. Cover with the lid and poach for five minutes, then turn and poach for another five minutes. Using a slotted spoon, lift out the peaches and set aside on a plate. Turn up the heat under the pan and bubble the juices until reduced and syrupy. Serve the peaches and yogurt alternative with the warm syrup spooned over. This recipe would also work well with any other stone fruit you have to hand, such as plums, apricots and nectarines. n

The taste of autumn from Warner’s...

Born in an orchard, distilled on a farm. Real apple & pear juice with hand-picked elderflower, makes this fruity gin a proper taste of the British countryside! As the last few weeks of summer give way to autumn, you’ll want to indulge in the sights, scent and flavour of orchards heaving with apples and pears, sunsets which creep closer and closer to bedtime and cooler evenings enjoying a drink outdoors. We can definitely recommend Warner’s apple and pear gin, with juniper and coriander, cardamom, apple and pear juice, orange and lemon peel,

£38 / 70cl / 40% ABV, available from www.warnersdistillery.com.

The Wine Cellar

A TRIO OF FABULOUS BORDEAUX WINES THIS MONTH, ALONGSIDE A WINE FROM A RATHER ROMANTIC LOCATION AND THE TASTE OF THE GREAT BRITISH COUNTRYSIDE...

BORDEAUX WINE MONTH: A trio born between the Garonne and Dordogne...

Wine of the Month

Caprice Sparkling Brut Rosè, Capri, Italy £13.99 / 75cl / 12% ABV

We’ve good cause to believe that the island of Capri is one of the most romantic places in the world this month... why? Just ask Pride’s Sales Manager Cydney, who married her fiancé Charlie on the island only a couple of weeks ago. As well as providing a great setting for romance, the island’s climate is ideal for viticulture, as evidenced by Capri Moonlight’s brut rosé offering. Aglianico grapes and sandy, clay terroir plus a super climate yield a light, fresh wine with red fruit and a fine mousse. n Available via www.capri moonlight.com.

A rose by any other flavour...

1. The most accessible of our trio of Bordeaux wines is this Puisseguin example, Merlot biased wine from the same home as many Grand Cru clarets. Lush, with ripe fruit, £14.99 / 75cl / 14% ABV.

2. Our mid-market recommendation is a fine Merlot/Cabernet blend from Château l’Évangile, and aged for 15 months in two-year-old barrels, used by Lafite Rothschild, which gives great fruit intensity, £65 / 75cl / 14% ABV.

3. And finally, a super-luxury option. This Cabernet/Merlot blend is produced by JeanHubert Delon and has rich cassis and blackberries on the palate with fine tannins, £270 / 75cl / 13.5% ABV. It’s impossible not to recommend all of Belvoir Farm’s cordials and sparkling pressé drinks, from the farm’s newest range of non-alcoholic J&T, Peach Bellini and Passionfruit ‘Martini’ drinks, to its venerable elderflower cordial. On this occasion, we’re suggesting you try the producer’s cordial with a hint of rose, not just because of its fresh, light, summery flavour but because of its sheer versatility. Drink it with water, lemonade or Prosecco, or use it to flavour desserts from panna cotta to cheesecakes.

£3.75 / 70cl / 0% ABV, from Waitrose, or via www.belvoirfarm.co.uk.

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.