Of seasonal wine and rather a lot of turkey

AND STILL in the spirit of the fast-upcoming festive season, we’ve just taken delivery of some Christmas wines.

Quite a good selection this year – albeit an expensive one – ranging from a Châteauneuf-du-Pape to go with the roast turkey, to a premier cru Chablis to go – well, anytime really.

Also included is a bottle of Champagne with which to welcome in the New Year.

I always feel a little more celebratory when our Christmas case arrives, and the promise of all that delicious supping!

Meanwhile I turn my attention to today’s dinner – turkey, by coincidence – in the form of a creamy stew with mushrooms and mustard and a good dollop of dry white wine.

I misread the recipe, though, and by accident I make a sufficient quantity for 4 to 6 people.

And because there’s cream in it, I can’t freeze it. So, what to do?

There’s far too much for 2 people, and it’s too late to ring round and invite some guests.

I end up serving half the portion and the rest I put in the fridge and keep fingers crossed that it doesn’t go off before we can get round to consuming it.

Actually, it rather good with My Good Lady’s only criticism being that the coarsely chopped meat could have been cooked for a little longer.

She clears her plate, though.