Macclesfield Express - - LEISURE - ANDY CRON­SHAW

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

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