by Paul Brown | Oct 7, 2026 | Fortified Wine Recipes
Duck breast with port and blackberry jus Crisp-skinned duck with a fruity port jus, golden potato fondants and tenderstem broccoli. Port and blackberries create a balanced sweet-savoury sauce for the rich duck breast. Serves 4 | Prep 25 min | Cook 40 min 4 duck...
by Paul Brown | Oct 7, 2026 | Fortified Wine Recipes
Port poached pear Tender pears poached in port with orange and warm spices, served withvanilla mascarpone and toasted almonds. A glossy ruby syrup gives this simpledessert a restaurant finish. Serves 4 | Prep 20 min | Cook 35–50 min | Chill 2hr 4 firm conference pears...
by Paul Brown | Oct 7, 2026 | Fortified Wine Recipes
Wild mushroom and Madeira risotto A loose,creamy risotto with browned mushrooms, Parmesan and parsley. Madeira adds warmth and depth to the mushroom flavour while a little lemon keeps the finish fresh. Serves 4 | Prep 20 min | Cook 30 min 350 g arborio or carnaroli...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Cauliflower with sweet-and-sour glaze Crisp cauliflower florets coated in a balanced sweet-and-sour glaze, served with jasmine rice. Spirit vinegar delivers straightforward acidity without masking the ginger, garlic and sesame. Serves 4 | Prep 25 min | Cook 25 min 800...
by Paul Brown | Oct 6, 2026 | Vinegar Recipes
Cider vinegar glazed chicken thigh with roasted apples Juicy chicken thighs, caramelised apples and buttery cabbage with a cider vinegar and mustard jus. The apple-based vinegar brings a bright fruit note to a comforting restaurant main course. Serves 4 | Prep 20 min...
