When we think of winter, our thoughts turn to dark nights, hearty ingredients and full bellies. Anything that comforts the soul and goes well with a glass of red is well-placed to adorn our tables as the nights draw in.
Winter is also the season of the dinner party. Summer entertaining is so much easier - throwing some meat on the barbecue and pulling together a simple leaf salad is manageable but winter dinner parties seem to require more planning.
However, with the right level of organisation, the winter dinner party can be easier to execute and require less last-minute co-ordination.
Winter is also when braising and slow cooking comes into its own. My recipe for Beef Short Rib takes a much-maligned cut of meat that responds well to slow cooking at low temperatures. It's ideal to put on after lunch and it will gently cook throughout the afternoon. Serve it with a fruity Spanish tempranillo. With its ripe red fruit flavours of cherries and plums, this full-bodied red wine is perfect for cold winter nights.
