Recipe --> Berry Cobbler This triple berry plum pie has a perfectly ... This simple Roasted Pork Tenderloin is tender and juicy, and covered in the most delicious Red Wine Cherry Sauce. It's one of ...

You can also use red wine instead of white, though the resulting sauce will have a more intense flavor. Enjoy the steak and blackberry mustard sauce with roasted vegetables or mashed potatoes for a ...

I followed Maison Mirabeau’s tip and made a spiced syrup which I then added to individual serves of rosé. Working in this way ...

When I think of wine, I think of a great fat substitute in recipes. I'm probably unusual ... and mushrooms Red wine: berries, peaches, currants, plums, cherries, oranges, chocolate, and coffee ...

Everybody's favourite chef and baker Mary Berry once shocked the nation when she admitted to using white wine and double cream in her own Bolognese recipe, but many people have since come out to ...

Cultivated for roughly 5,000 years, ginger has become an essential component of food and drinks across countless cultures. It ...

Mary Berry's "delicious" bolognese recipe is it's set to become your new ... Then it is time to mix in your wine, herbs, salt and pepper. Mary said: "Use white or red, whatever you’ve got ...

Mary Berry, the queen of British baking, has shared her take on the French classic beef bourguignon recipe, revealing that a rich, red wine base is what really makes the dish sing. There's nothing ...

A pumpkin cheese ball is the star of this Halloween charcuterie board. It's accompanied by crackers, fruit, meat, nuts, and ...

Mary Berry, a culinary legend, has shared her take on the French classic beef bourguignon recipe, revealing that indulging in a rich, red wine as the stew base is what tickles the taste buds most.

Mary Berry knows what she’s doing when it comes to good old-fashioned comfort food as it doesn't get much better than a scrumptious homemade chicken pie recipe ... dry white wine 300ml chicken ...

Return the beef to the pan. Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme.