Open Kitchen with Adam Byatt

Food and wine go together. And in the spirit of togetherness, we’re supporting our friends and partners in hospitality while their restaurant doors are temporarily closed.

Our OPEN KITCHEN series features recipes, wine pairings and video tutorials from the home kitchens of some of the country’s most exciting chefs.

Until the reservation books are open again, we hope you’ll enjoy these small bites of culinary creativity, here and on Instagram. Do try this at home.

Chef Adam Byatt provides us with the next recipe in our series. Adam is the chef and owner of Trinity in Clapham, which has held a Michelin star since 2016, three AA rosettes and numerous other accolades. Voted in the top ten restaurants in London by both Hardens and Zagat in 2010 and 2011, it has also been included in The Times’ Top 100 Restaurants in the UK. Giles Coren – a critic not known to give praise without very good reason – said Trinity was ‘as close to an absolutely perfect experience eating out as it is possible to have’.

This Sardine Bolognaise pairs perfectly with Gusbourne Pinot Noir 2018. Gusbourne brand ambassador and Master Sommelier Laura Rhys says of the pairing: “All the delicate, crunchy red fruits work really well with the oily fish, bouncing off the tomato sauce too. Cool Climate Pinot is a lovely pairing, because the structure is elegant but still retains freshness.”

Sardine Bolognaise

Based on the classic Bolognaise recipe, Adam's delicious sardine version pairs well with the delicate, crunchy red fruits in Gusbourne Pinot Noir 2018.

Preparation time: 10 minutes

Cooking time: 12 minutes

Serves 4

Ingredients

Olive oil

2 tins of good quality sardines

Plain flour for dusting

1 bay leaf

1 stick of celery, 1 white onion, 1 carrot – all diced finely

1 clove of garlic, grated

10ml soy sauce

10ml Worcester sauce

200ml red wine

200ml passata or chopped tinned tomatoes

500ml chicken stock

1 pack dried spaghetti

Method

1. In a heavy, heat proof pan add a generous amount of olive oil and the diced vegetables to sweat for a few minutes.

2. Dust the sweated vegetables with a teaspoon of flour and cook this out before adding the sardines, garlic, soy and Worcester sauce and reduce.

3. Add the red wine to the pan and reduce.

4. Next, add the passata (or tinned tomatoes) and cook for a couple of minutes, whisking vigorously.

5. Then add the chicken stock and reduce, whisking intermittently. When fully reduced, whisk well and take off the stove.

6. Cook the spaghetti in a large pan of boiling salted water. Once cooked, add to the pan of bolognaise and mix well.

7. Serve with grated parmesan cheese