RAISE A GLASS

OH MY, it’s been a complicated week out there in the world. What with furlough extensions, and the presidential election (though not very presidential at times) plus the dilemma of will we, won’t we, have Christmas. I need to turn to my friends and family for solace and demand a big hug – at least in a virtual way.

I’m planning virtual video catchups with some chums and I’m thinking about my virtual vino. What should I sip when the on-screen conversation is more important than a deep-dive into wine appreciation? Here’s where I’m at. If there’s more than one in your household or bubble, then this box of wine should keep you

“virtually” happy all evening:

Blanc (£13, Tesco, for 1.5 litre box).

The wine is pretty moreish in a comfortable sipping way. It doesn’t ask too much of you with its simple fruity nods towards white peach, apples and pears. You don’t need to critique it, you won’t want to, as its simply there as a virtual vino.

Another wine which likewise doesn’t demand too much of you, is El

, which is new in the Co-op at RRP £6.99. If you’re a vegan then take note that it is vegan friendly.

The chardonnay grapes grow in the Central Valley in Chile, in the shadow of the Andes. Its brand name means “The Treasure of the Mountains”.

There are flavour suggestions of mango and citrus with a hint of green fruit. A teeny bit of vanilla suggests that oak has been used ever so slightly.

It has a sister wine, El

Tesoro Chilean Sauvignon Blanc (RRP £7.99, Ocado) which is simple and refreshing with gooseberry and lime flavours. To be honest my virtual vino will probably be this

one:

Tesco Finest Saint-Chinian 2018

(£9).

The weather and my mood call for a comfort glass of red wine. I’ve had a sneaky pre-sip for your benefit and I can confirm it will do what it needs to do in my virtual chats. It will be like having another friend with me.

This ruby red wine is from the Saint Chinian wine region in the Languedoc, south of France. It is ripe and rich with blackberry compote. Then, hello, along come black pepper and dried herbs to take up a role as flavour partners.

Here’s a gin which left me as confused as the voting in the battleground states. Khao San Gin (£37.95,

Master of Malt) is the first in a Backpacker Series of gins to be released every six months by distillers Tarsier Spirit.

Kaffir lime leaves, lemongrass and Thai red chillies are blended with 10 botanicals to create this. At first I wasn’t keen on chilli and lime mingling with the traditional flavours of a gin. But on another night when I dipped in I was intrigued by its fragrance and kick. In the end, my palate gave it a positive vote.

Next week, I’ll step into Christmas. Whatever it’s going to look like, we can still plan can’t we!

Find Jane on social media and online as One Foot in the Grapes. Email jane@ onefootinthegrapes.co.uk

(Serves 4)

4tbsp olive oil

12 lamb cutlets

2 medium onions, peeled and sliced

2-3tsp flour (optional) 750ml/11/4 pints/3 cups hot lamb or vegetable stock Leaves from 2 fresh thyme sprigs

2 large carrots, peeled and sliced

450g/1lb floury potatoes, such as King Edward or Maris Piper, sliced

2tbsp butter

Salt ‘n’ pepper

Preheat the oven to 180°C/375°F. Put a large lidded casserole in the oven to heat up.

Meanwhile, add the oil to a large frying pan and fry the cutlets on both sides to brown them off a bit. You might need to do this in stages depending on the size of your pan. Remove them from the pan with a slotted spoon and set aside.

3. Now soften the onions in the same pan, but not too much – four to five minutes should be enough. Don’t let them brown.

Take the hot casserole from the oven and chuck the lamb and onions into it. Stir in a couple of teaspoons of flour if you want a thicker sauce, and add the stock. Add the thyme leaves and a bit of seasoning.

Put the lid on this lot and shove it back in the oven for around 30 minutes.

Remove the casserole from the oven. Stir in the sliced carrots. Now layer the sliced potatoes over the top, so that they overlap attractively and cover the whole area.

Put the lid back on and stick it back in the oven for an hour.

Take it back out of the oven. Turn the oven up to 230°C/450°F. Dot the butter over the top of the potato layer, then put it back in the oven, without the lid on, for another 30 minutes, or until the potatoes are crisp and golden.

Serve and talk about trouble at t’ mill.