If you haven’t caught my dems in Foodies Festival’s Chef’s Theatre this season yet then this weekend at Oxford is your last chance this year. I’ve been working with the lovely people at Casillero del Diablo (@diablowine) to come up with three recipes to go with their choice of wine and here they are so you can practice at home.
Rose – Garlicky Prawn Toasts as a starter
Sauvignon Blanc – Chermoula Chicken with Garden Salad and Edible Flowers for main course
Cabernet Sauvignon – Free Dark Chocolate Mousse with Raspberry Coulis for pudding
The edible flowers I’ve used were all from lovely people at Greens Herbs