Top chefs match food and sherry

Sixteen of the UK's leading chef's have contributed to a new food and sherry

matching book.

The Perfect Marriage - The Art of Matching Food and Sherry Wines from Jerez

features recipes from chefs including Heston Blumenthal, Fergus Henderson,

Marcus Wareing and Richard Corrigan.

The book focuses on Spanish tapas style dining and features over fifty

tasting recipes with a sherry to match. Heston, said: "Sherry is the

traditional wine to drink with tapas, and its complexity and huge range of

styles also make it a perfect wine to partner for tasting."

Matches include Harts' Spanish styled baby squid with inked white beans and

ice-cold Manzanilla and guinea fowl with medjool dates and walnut-laced

Oloroso.

All chef contributors have agreed to donate their royalty fees to the

Parkinson's Appeal. The book is on sale from June priced £12.99.

Tasting notes

Orkney scallops with peppered golden raisin and cauliflower puree, paired

with Fino, Amontillado. Fino's light character makes it a great all-rounder

going with tapas, cheeses, almonds, artichokes, asparagus, salami and all

types of fish - including sushi.

Cardamon rice pudding with honey and cumin glazed figs paired with Pedro

Ximenez. The darkest of the sherries with a deep mahogany colouring and

full-bodied flavours of chocolate and caramel. This sherry goes well with

rich foods such as blue cheese or chocolate as well as Christmas pudding.

John Dory with parsnip puree and cockerels crest, paired with Manzanilla and

Palo Cortado. Chef Anthony Flinn said: "The freshness of white John Dory

fillets combines with this style of sherry. Being a crisp, fresh sherry,

manzanilla complements the fattiness of the crispy chicken skin perfectly by

balancing the palate."