Our wine expert reveals the best rosé wines for summer, from £8.50
Decent rosé at under a tenner is getting harder to find – but I've tracked down three with a dry, flavour-packed, food-friendly punch. Prefer to splurge? My pick is Studio by Miraval – the entry-level pink from the Provence estate linked to Brangelina. Tasting it next to the brand's premium label I was impressed by its depth and character – it's also about £5 cheaper.
Loved & Found Caladoc Rosé Languedoc-Roussillon 2024 (12.5%) £9.25
Made from Caladoc – a crossing of Malbec and Grenache – this is a dry rosé bursting with fruit and herbs of the Mediterranean.
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Miraval Studio Rosé Provence 2024 (12.5%) £13.25
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G&L Rosé Kintonis Greece 2024 (12.5%) £9.50
The perfect pick for fish from the barbecue and a herby salad, this is vibrant, with native Greek grapes giving out floral, zesty, red- fruit notes.
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Taste the difference Fronton Négrette Rosé 2024 (12%) Sainsbury's £8.50
Made from the lesser-known Négrette grape in Southwest France, this wine tastes peachy, offering something a little off the beaten track.
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The Guardian
7 hours ago
- The Guardian
Ratatouille and le grand aïoli: Matthew Ryle's classic French dishes for Bastille Day
When writing recipes, it's good to get into the right headspace. The sky's clear, it's warm out (maybe not quite hot enough for my liking) and I'm sitting in the sun, possibly with a glass of rosé in hand. I'm transported to the French Riviera, and that glamorous, sun-drenched coastline, and it's the perfect setting for two of the most summery French classics: ratatouille and grand aïoli, especially in the run-up to Bastille Day on 14 July. Ratatouille is a glorious riot of stewed vegetables, and I like to serve it with a vibrant French take on pesto. Le grand aïoli, meanwhile, is a feast of seasonal veg, boiled eggs, anchovies and plenty of garlicky mayo for dipping. Both make brilliant centrepieces, or to serve alongside your next barbecue. Originating from the south of France, this is the sunny summer counterpart to a charcuterie board. It's a stunning spread centred around a rich, garlicky mayonnaise, as well as a celebration of vibrant seasonal vegetables, boiled eggs, salty anchovies and optional poached fish. Perfect for sharing, this Provençal classic brings bright flavours and a relaxed spirit to the table. Keep it simple or go all out; either way, a beautifully arranged platter is always impressive. Once you master the aïoli, you'll find endless excuses to enjoy it beyond this dish – it's truly addictive. Prep 10 minCook 30 min Serves 4 For the aïoli2 egg yolks 20ml white-wine vinegar 10g dijon mustard 1 garlic clove, peeled and finely grated10g confit garlic (optional)340ml rapeseed oil 10ml lemon juice Sea salt and black pepper For the salad2 baby gem lettuces1 fennel bulb, trimmed ½ cucumber 1 bunch radishes 50g green beans, blanched1 small handful young fresh pea pods (about 10 in total), split open but left unpodded 1 small handful baby carrots (about 10 in total), trimmed4 eggs 8 anchovy fillets – any good ready-to-eat ones will do First make the aïoli. Put the egg yolks, vinegar, mustard, grated garlic and confit garlic, if using, in a blender or stick-blender jug. Start blending to break down and combine, then, with the motor running, slowly drizzle in the oil until the mixture thickens to a mayo-like consistency. Add the lemon juice to loosen it slightly; if it's still too thick and you run out of lemon juice, add a splash of water. Continue blending until all the oil is incorporated and you have a thick, glossy aïoli. Taste, adjust the seasoning, if need be, then transfer to a bowl (if you're making the aïoli ahead of time, cover and refrigerate). Wash and dry all the raw vegetables, then cut the lettuce, fennel and cucumber into bite-sized pieces. Carefully drop the eggs into a pan of boiling water, cook for eight minutes, then lift out and drop into iced water to cool. Carefully peel the eggs, then cut them in half. Arrange all the vegetables neatly on a large platter, and place the halved eggs yolk side up in and around them. Drape an anchovy fillet over the top of each egg and serve with the bowl of aïoli alongside, ready for dipping. Ratatouille, the classic Provençal vegetable stew, is bursting with the flavours of summer. Traditionally from Nice, it's ideal for sharing at sunny gatherings, both as a colourful side or as a light lunch in itself with some good bread for company. My take on it has a little twist in that it also features a homemade pipérade, a rich pepper and tomato sauce, as a flavourful base and it's finished with a bright basil pistou, to create a dish that looks stunning and tastes even better. Every bite should take you straight to the south of France. Prep 30 minCook 40 min Serves 4 For the pipérade20ml olive oil 90g red onion (about ½ onion), peeled and thinly sliced15g garlic (about 3 cloves), peeled and thinly sliced220g red pepper (about 2), stalks, seeds and pith removed and discarded, flesh thinly sliced220g yellow pepper (about 2), stalks, seeds and pith removed and discarded, flesh thinly slicedSea salt and pepper2 tsp smoked paprika 400g tin chopped tomatoes 15ml red-wine vinegar 5g basil leaves (about 1 tbsp) For the ratatouille1 small aubergine (about 150g) 2 medium courgettes (about 100g each) 4 plum tomatoes25ml olive oil For the pistou70g basil leaves (from about 1 big bunch)50ml olive oil ½ garlic clove, finely grated Finely grated zest and juice of ½ lemon Start with the pipérade, which, if need be, can be made well in advance. Put the olive oil in a large wide saucepan on a medium heat. Once hot, add the onion and garlic, and cook gently, stirring, for five minutes, until softened. Turn up the heat, add the sliced peppers, season lightly and cook, still stirring, until they soften. Stir in the smoked paprika, cook, stirring, for two minutes, then add the chopped tomatoes and simmer for 10 minutes. Finish with the red-wine vinegar and basil, season to taste and set aside. Now start the ratatouille. Cut the aubergines, courgettes and tomatoes into 5mm-thick slices. Spread the pipérade in the base of a 25cm x 20cm baking dish, then neatly arrange the sliced vegetables on top, alternating the slices to create a pretty pattern. Drizzle the olive oilall over the top, season generously, then cover with foil or a lid and bake in a 220C (200C fan)/425F/gas 7 oven for 20 minutes. Remove the cover, bake for another 20 minutes, until the vegetables are tender and lightly caramelised, then remove and leave to cool. For the pistou, put the basil and olive oil in a blender and blitz smooth. Add the grated garlic and the lemon zest and juice, and blend again. Spoon the pistou generously over the baked ratatouille and serve while it's just-warm or at room temperature., Matthew Ryle is chef/partner at Maison François and Cafe François, both in London. His debut book, French Classics: Easy and Elevated Dishes to Cook at Home, is published next month by Bloomsbury at £26. To order a copy for £23.40, go to
The Guardian
11 hours ago
- The Guardian
Ratatouille and le grand aïoli: Matthew Ryle's classic French dishes for Bastille Day
When writing recipes, it's good to get into the right headspace. The sky's clear, it's warm out (maybe not quite hot enough for my liking) and I'm sitting in the sun, possibly with a glass of rosé in hand. I'm transported to the French Riviera, and that glamorous, sun-drenched coastline, and it's the perfect setting for two of the most summery French classics: ratatouille and grand aïoli, especially in the run-up to Bastille Day on 14 July. Ratatouille is a glorious riot of stewed vegetables, and I like to serve it with a vibrant French take on pesto. Le grand aïoli, meanwhile, is a feast of seasonal veg, boiled eggs, anchovies and plenty of garlicky mayo for dipping. Both make brilliant centrepieces, or to serve alongside your next barbecue. Originating from the south of France, this is the sunny summer counterpart to a charcuterie board. It's a stunning spread centred around a rich, garlicky mayonnaise, as well as a celebration of vibrant seasonal vegetables, boiled eggs, salty anchovies and optional poached fish. Perfect for sharing, this Provençal classic brings bright flavours and a relaxed spirit to the table. Keep it simple or go all out; either way, a beautifully arranged platter is always impressive. Once you master the aïoli, you'll find endless excuses to enjoy it beyond this dish – it's truly addictive. Prep 10 minCook 30 min Serves 4 For the aïoli2 egg yolks 20ml white-wine vinegar 10g dijon mustard 1 garlic clove, peeled and finely grated10g confit garlic (optional)340ml rapeseed oil 10ml lemon juice Sea salt and black pepper For the salad2 baby gem lettuces1 fennel bulb, trimmed ½ cucumber 1 bunch radishes 50g green beans, blanched1 small handful young fresh pea pods (about 10 in total), split open but left unpodded 1 small handful baby carrots (about 10 in total), trimmed4 eggs 8 anchovy fillets – any good ready-to-eat ones will do First make the aïoli. Put the egg yolks, vinegar, mustard, grated garlic and confit garlic, if using, in a blender or stick-blender jug. Start blending to break down and combine, then, with the motor running, slowly drizzle in the oil until the mixture thickens to a mayo-like consistency. Add the lemon juice to loosen it slightly; if it's still too thick and you run out of lemon juice, add a splash of water. Continue blending until all the oil is incorporated and you have a thick, glossy aïoli. Taste, adjust the seasoning, if need be, then transfer to a bowl (if you're making the aïoli ahead of time, cover and refrigerate). Wash and dry all the raw vegetables, then cut the lettuce, fennel and cucumber into bite-sized pieces. Carefully drop the eggs into a pan of boiling water, cook for eight minutes, then lift out and drop into iced water to cool. Carefully peel the eggs, then cut them in half. Arrange all the vegetables neatly on a large platter, and place the halved eggs yolk side up in and around them. Drape an anchovy fillet over the top of each egg and serve with the bowl of aïoli alongside, ready for dipping. Ratatouille, the classic Provençal vegetable stew, is bursting with the flavours of summer. Traditionally from Nice, it's ideal for sharing at sunny gatherings, both as a colourful side or as a light lunch in itself with some good bread for company. My take on it has a little twist in that it also features a homemade pipérade, a rich pepper and tomato sauce, as a flavourful base and it's finished with a bright basil pistou, to create a dish that looks stunning and tastes even better. Every bite should take you straight to the south of France. Prep 30 minCook 40 min Serves 4 For the pipérade20ml olive oil 90g red onion (about ½ onion), peeled and thinly sliced15g garlic (about 3 cloves), peeled and thinly sliced220g red pepper (about 2), stalks, seeds and pith removed and discarded, flesh thinly sliced220g yellow pepper (about 2), stalks, seeds and pith removed and discarded, flesh thinly slicedSea salt and pepper2 tsp smoked paprika 400g tin chopped tomatoes 15ml red-wine vinegar 5g basil leaves (about 1 tbsp) For the ratatouille1 small aubergine (about 150g) 2 medium courgettes (about 100g each) 4 plum tomatoes25ml olive oil For the pistou70g basil leaves (from about 1 big bunch)50ml olive oil ½ garlic clove, finely grated Finely grated zest and juice of ½ lemon Start with the pipérade, which, if need be, can be made well in advance. Put the olive oil in a large wide saucepan on a medium heat. Once hot, add the onion and garlic, and cook gently, stirring, for five minutes, until softened. Turn up the heat, add the sliced peppers, season lightly and cook, still stirring, until they soften. Stir in the smoked paprika, cook, stirring, for two minutes, then add the chopped tomatoes and simmer for 10 minutes. Finish with the red-wine vinegar and basil, season to taste and set aside. Now start the ratatouille. Cut the aubergines, courgettes and tomatoes into 5mm-thick slices. Spread the pipérade in the base of a 25cm x 20cm baking dish, then neatly arrange the sliced vegetables on top, alternating the slices to create a pretty pattern. Drizzle the olive oilall over the top, season generously, then cover with foil or a lid and bake in a 220C (200C fan)/425F/gas 7 oven for 20 minutes. Remove the cover, bake for another 20 minutes, until the vegetables are tender and lightly caramelised, then remove and leave to cool. For the pistou, put the basil and olive oil in a blender and blitz smooth. Add the grated garlic and the lemon zest and juice, and blend again. Spoon the pistou generously over the baked ratatouille and serve while it's just-warm or at room temperature., Matthew Ryle is chef/partner at Maison François and Cafe François, both in London. His debut book, French Classics: Easy and Elevated Dishes to Cook at Home, is published next month by Bloomsbury at £26. To order a copy for £23.40, go to
Daily Mail
13 hours ago
- Daily Mail
Help! I want to learn how to show off my shape
PROBLEM Daily Mail journalists select and curate the products that feature on our site. If you make a purchase via links on this page we will earn commission - learn more 'I've always worn baggy tops and trousers that give me a straight up-and-down look. Now I want to learn how to dress to embrace my figure.' SOLUTION Helen has a great waist so we didn't want to hide it in loose clothing. This dress has a full skirt and fitted midriff, which work to highlight her hourglass figure. Embracing fit-and-flare silhouettes is a great trick that works on most body types to create the illusion of soft curves. Dress, £130, Arrange, Necklace, £12, Sunglasses (in hand), £2.50, Bag, £35, Sandals, £40, £130 Shop VERDICT 'Gosh, I feel stylish! I love the cinched-in dress, and I now realise the importance of accessories, such as this statement necklace.' Hair: Dayna Vaughan-Teague at Carol Hayes using L'Oréal Professionnel Make-up: Levi-Jade Taylor at Carol Hayes using Tatcha and Anastasia Beverly Hills.
