A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

To make the champagne sauce, boil the champagne with the shallot, reducing to 1 tablespoon. Remove from the heat and beat in the yolks. Return to a very low heat and add the butter bit by bit as ...

Champagne is usually reserved for birthday, wedding and anniversary celebrations. But according to one of Britain’s leading wine experts, non-vintage fizz should be drunk straight away alongside ...