Red wine can add a deep, rich flavour to many dishes - superb in casseroles or to make a sauce or braising liqour. The alcohol content burns off once heated, leaving only the wonderful flavour behind.

Use red wine in Mark Dodson's sea bass with Jerusalem artichoke purée, roasted garlic and red wine, Pierre Koffmann's braised beef cheek in red wine, and Josh Eggleton's loin of venison with broccoli, Stilton purée and red wine sauce.