16 SUNDAY, MARCH 4, 2018 WALES ON SUNDAY

the food focuson the

grapevinesam wylie-harris

on... five GoLdMedAL-WinninG Wines

THE cream of Tinseltown will gather in Hollywood tonight for the Academy Awards. But forget those winner-revealing gold envelopes on Oscars night – open any of these top tipples, all of which have scooped awards at international wine competitions, and you’re sure to be thrilled.

1Waitrose Brut special reserve vintage 2005

france (£24.99, Waitrose)Every stylish party should start with a glass of champagne, so why not make it the critics’ choice? A shimmering straw yellow with a toasty, nutty nose, this is rich and fruit- forward, with ripe, lemony notes, a creamy edge to the first-class fruit and impressive length on the finish.

2KWv Mentors grenache Blanc 2015 south Africa (£15.99, thesavanna.co.uk)

A fine example of the grape’s potential, white grenache is usually found in a blend and widely grown in Southern France. But on its own, it can make fantastically refreshing full-bodied whites such as this. Floral notes of honeysuckle and white peach with nuances of herbs are followed by a textured palate of baked apple, with a swirl of juicy pear and fresh acidity on the finish. Worthy of a standing ovation.

3Yealands estate sauvignon Blanc 2017

new Zealand (£11.95, great westernwine.co.uk)A pungent style of sauvignon blanc, intense blackcurrant leaf and grassy aromas meet an elegant, polished palate of passion fruit and herbaceous flavours. Behind the scenes, the wine is shaped by specific vineyard parcels – one warmer site lends the wine its expressive aromatics, and a cooler, coastal block gives the wine its minerally backbone and length.

4roBert oatleY signature series Margaret river chardonnaY 2015

Australia (£9.99, the co-operative, in store only)An exemplary Margaret River chardonnay in a bright and refreshing style, this well crafted mix of ripe peach, nectarine and green apple flavours is gently oaked, with a pure, minerally palate and subtle hints of spice and vanilla for complexity.

5rioja reserva iMperial 2012 spain (£22.99, Majestic)

Cited as one of the best Rioja reservas around, this is a rich, powerful red that deftly balances deep, plummy spice, toasty vanilla, tobacco and savoury mulberry fruit. Velvety smooth with a lengthy finish, it’s deliciously complex and deserves your best decanter. Otherwise, open a couple of hours before tuning in to Tinseltown.

in boiling salted water for about 15 minutes until soft, then drain and return to the pan over a gentle heat to remove any excess moisture. Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes. Mix butter, milk, 50ml cream and egg yolk into the mash until soft enough to spread over the fish mixture. Season and pipe or gently fork to cover the fish.4. Pre-heat the oven to 180°C and bake for 40 minutes until golden and bubbly.

stalks and bay leaf then bring to a boil. Dice the fish into large chunks and simmer for five minutes, then lift out with a slotted spoon and cool.2. Bring the fish stock to a boil and reduce by half, add 500ml of double cream then strain the sauce and season. Allow it to cool, then add the chopped spring onions, sorrel leaves and petits pois and gently fold in the fish. Pour either into a large pie dish or individual ramekins.3. Peel and cut the potatoes into even-sized pieces. Cook

A tasty offering with a rich potato topping

fish pieingredients (serves Four)500g hake, sea trout, prawns and brown shrimp; 20g sorrel, separated into leaves and stalks; 120g petits pois; 1 small onion; bunch of spring onions; 600ml fish stock; bay leaf; 550ml cream; 1kg peeled potatoes; 100g butter; 50g milk; 50g cream; 20g egg yolk; salt and pepper to taste

Method1. Peel, finely dice and soften a small onion in a

pan with a little olive oil. Add the fish stock, sorrel

This luxury pie takes a little more effort than just frying off a bit of

minced lamb – but

it is worth it

lamb shank shepherd’s pieingredients (serves six to eight)4 lamb shanks approx 350g-400g each3 carrots2 carrots peeled2 medium white onions2 sticks of celery2 sticks celery2 medium white onion, peeled and split1 leek white only2 bay leaves100g butter2 sprigs thyme1 bottle good quality red wine1kg Maris Piper potatoes100g tomato puree100g butter1tbsp Lea and Perrins

2 egg yokes2 cloves garlic, cracked

Method:1. Heat oven to 190°C. Season the lamb shanks with salt and pepper and then sear in a frying pan

to colour all over.2. Place the shanks in a large casserole dish, or a deep roasting tin, deglaze the frying pan with a little of the red wine.3. Place the onion, celery, carrot, garlic, bay and thyme in with the shanks, cover with the red wine, top up with water – or lamb stock if you have it (not essential). Place a lid on and cook in an oven at 190°C for about three hours or until the lamb is falling from the bone.4. Now start the diced vegetables, cut the onion, carrot, leek and celery into a 1½ cm dice square. Then sweat the onion, celery and carrot down in the butter. Once the carrot is cooked to the bite, stir in the leeks and take off the heat. Leave to one side.5. Once the lamb is cooked, remove from the cooking liquor, allow to cool a little. Meanwhile strain the cooking liquor through a sieve and place back on the heat

and bring to the boil. Skim off any fat or impurities and reduce down to about 400ml. This will take quite a while, probably about one hour.6. While the liquid is reducing shred the lamb off the bone, it should just fall apart.7. Peel the potatoes, wash and dice into one inch cubes, bring to just under the boil in heavily salted water and strain.8. Repeat the process. Cook the potatoes until just tender, strain and mash add salt, white pepper, butter and the egg yolks.9. Once the cooking liquor has reduced add the tomato puree and Lea and Perrins and bring back to the boil. The liquor should coat the back of a spoon.10. Now fold in the shredded lamb and the cooked diced vegetables, place in a two-inch deep baking dish, level out and top with the mashed potato. Bake in the oven until the mash topping takes on colour and is starting to go crisp.

top chefs from around the country say it’s really easy to serve up a slice of food heaven for national Pie Week. Marion McMullen finds out what it takes to join the upper crust

FOOD lovers are preparing to tuck in as one of Britain’s favourite culinary delights is celebrated

with the start of National Pie Week tomorrow.

Top chefs are giving their own twist on the national delicacy with recipes including a sustainable fish pie from Ronnie Kimbugwe at The Bel and The Dragon chain of inns and restaurants across the south of England. He says: “Poached in sorrel and bay-infused stock, until opaque and tender, the strained liquid is then used to make a delicious cream sauce. “The result is heavenly, hearty and deliciously rich.”

There is also a lamb shank shepherd’s pie from chef Luke Evans at The Kensington Arms in Bristol.

the pies have it