WE’RE still firmly in the grip of winter but the shoots of spring are rising.
It’s that time of year when big-hearted red warmers are still very much in the ascendancy but there’s so much good fish about aromatic whites are essential.
At my favourite fishmongers, Out of the Blue in Chorlton, it’s difficult to choose between the shiny silvery mackerel, the meaty gurnard and those sweet Dorset clams.
But round the corner at Frost’s butchers there’s always plenty of shin beef for osso bucco or fatty flat ribs for slow-cooking barbecue-style.
I’ve been heading a little farther afield for the wines to match these