We had one of our all time favourite meals – Halep Kebab. One of our friends has adapted this recipe from many experiments trying to recreate what he used to enjoy in a small Turkish restaurant in Brighton in the 70s and 80s. This wonderfully flavoured lamb dish contains a powerful tomato and onion sauce with loads of cumin, coriander and chilli. Yoghurt is added at the table to taste and has a lovely cooling effect. I discovered we still had a bottle of Fundacion Carmenére/Syrah 2007. This Chilean red from the Sunday Times Wine Club delivers blackcurrant from the Carmenére, with berry fruits and peppery spice from the Syrah. A lovely rich and powerful mouthful and a brilliant match with the Halep.