Recipes to watch the Baftas – from Rosemount


Oversized socks, comfy tracksuit bottoms and something good on the box – all that’s needed now for the ultimate night in is a quick, easy and delicious recipe which will transform TV dinners once and for all and a glass of wine to finish off in style.

As the official wine of this year’s star studded BAFTA TV Awards, leading Australian wine Rosemount has teamed up with food writer and TV cook Jo Pratt to offer just this – three deliciously mouth watering recipes to tempt you back onto the couch for a much needed night in. So get ready to warm up with some cosy food, snuggle down and watch the awards from the comfort of your own home.

Acclaimed chef Jo Pratt admits that sometimes some of the best food can be the simplest: “There is a great pressure these days for people to produce fussier and more complex dishes but often it is the easiest and most straight forward recipes that are still winners! Of course it is always fun to put your chef’s hat on once in a while but when it comes to a relaxing night in the majority of us prefer fresh ingredients, minimum effort and maximum taste!”

And if you are looking for a top tipple to complete the ultimate TV dinner night in package then Rosemount’s James Craig-Wood is on board to ensure there is something to suit everyone’s taste.


This is for those times when you rush through the supermarket on your way home and get a whiff of roasting chickens from the rotisserie counter.
Perhaps you usually don’t get one because you can’t be bothered to do all the trimmings – roast potatoes, gravy and veggies – or because you feel like something more substantial than a hot chicken sandwich or salad. So why not make use of one to fill a puff pastry-topped pie that will take no time at all to put together.

Takes about 35 minutes to make

makes one large or four individual pies

• 25g butter

• 2 small–medium leeks, thinly sliced

• 1 teaspoon thyme leaves

• 100ml sherry or white wine

• 200ml double cream

• 1 large ready-roasted chicken

• 150–200g piece of ham, cut into bite-sized chunks

• 2 teaspoons Dijon mustard

• 100ml chicken stock

• sea salt and freshly ground black pepper

• 1 egg yolk mixed with 1 tablespoon milk, to glaze

• 375g ready-rolled puff pastry

Preheat the oven to 200ºC/fan 180ºC/gas 6.

Melt the butter in a large saucepan and gently cook the leek and thyme leaves until the leek has softened. Increase the heat, pour in the sherry and cream and bubble for a couple of minutes to thicken a little.

Take the chicken meat off the bone and tear into chunks or strips. Add to the pan with the ham, mustard and chicken stock and season with salt and pepper. Bring to a simmer and cook for a few minutes until the sauce has thickened slightly.

Spoon into one large or four individual pie dishes. Brush the rim of each dish with the egg wash, cut the pastry into four (or leave whole if you are doing one large pie) and sit on top. Press the edges down well to seal and trim off any excess pastry. Cut a small slit in the top to let any steam escape and brush with the egg wash.

Bake for 15 minutes until the tops are golden and the sauce begins to ooze out of the dishes. Serve straight away.


If you can’t get a ready-roasted chicken, then you can cook chopped breast or leg meat in the pan before adding the leek.

Recommended wine: Diamond Label Chardonnay – The Chardonnay is a classic match for chicken dishes, the crisp acidity and ripe fruitiness will complement the creamy sauce.


Just about everyone has a corner shop within walking distance. They’re great in an emergency because they stock all sorts of useful ingredients.
This curry is so lovely it’s hard to believe it’s made from such basic everyday ingredients. The vegetables I have suggested are just a guide, so if your corner shop doesn’t have some of them, just change the selection to suit whatever you can find.

takes about 50 minutes to make (most of which is cooking time)

serves four

• 2 tablespoons sunflower or vegetable oil

• 1 onion, chopped

• 2 cloves of garlic, crushed

• 2–3 potatoes, peeled and cut into chunks

• 2 carrots, cut into chunks

• 1 green or red pepper, deseeded and cut into chunks

• 3 tablespoons mild, medium or hot curry powder

• 400g tin of chopped tomatoes

• 200ml vegetable stock

• juice of 1/2 lemon

• 400g tin of chickpeas, drained

• 4 tablespoons natural yoghurt or cream

• sea salt

Heat the oil in a saucepan and gently fry the onion until it has softened.
Add the garlic, potato, carrot, pepper and curry powder. Cook for about 5 minutes until the vegetables are just starting to soften and become golden.
Stir in the tomatoes, stock and lemon juice, bring to a simmer and cook for 30 minutes.

Stir in the chickpeas and continue to cook for a further 5 minutes for the chickpeas to heat through.

By now the vegetables should be tender and the sauce thick. Stir in the yoghurt or cream and season with salt. Serve with rice, naan bread or whatever you fancy.


If your corner shop sells it, coconut milk or coconut cream can be used instead of the natural yoghurt or cream, while a small tin of drained pineapple chunks adds a delicious fruity flavour.

The curry also benefits from a few fresh herbs, so if you have any coriander or parsley, stir it into the curry at the end.

Recommended wine: Diamond Label Shiraz – The spiciness and intense dark fruit flavours of the Diamond Label Shiraz are a great match for curries


Are you in the mood for a risotto, but quite frankly can’t be bothered to stand and stir it for twenty minutes? Well, this is a sort of cheat’s risotto that could be perfect for you. It also doubles up as a storecupboard saviour because it uses mostly storecupboard ingredients, making it perfect for an easy-to-prepare, last-minute dinner emergency.

takes about 40 minutes to make

serves four

• 2 tablespoons olive oil

• 1 onion, chopped

• 300g risotto rice

• 1 litre chicken or vegetable stock

• grated zest of 1 lemon

• sea salt and freshly ground black pepper

• 300g tin of mushy peas (yes, you did read that right!)

• 400g tin of pink or red salmon, drained and large bones removed

• 2 tablespoons chopped dill, mint, chives, basil or parsley (or a
mixture of a few)

• 50g butter

Preheat the oven to 200ºC/fan 180ºC/gas 6.

Heat the olive oil in an ovenproof dish or casserole and gently fry the onion until softened. Stir in the rice, stock and lemon zest. Season with salt and pepper and bring to a gentle simmer. Cover with a lid and bake in the oven for 20 minutes.

By now the rice should be tender. The risotto might seem quite runny, but that’s fine at this stage. Stir in the mushy peas and salmon and return to the oven for 5 minutes.

Take the risotto out of the oven and mix in the herbs and butter. Stir for about 2 minutes to thicken the risotto before serving.


For an extra creamy finish, stir in a couple of spoonfuls of mascarpone or cream cheese with the butter

Recommended wine: Diamond Cellars Semillon Chardonnay – The citrus fruit characters which Semillon is known for go well with salmon and will bring out the lemon zest and the body and richness which the Chardonnay adds will balance the richness of the creamy risotto

So rustle up one of these delicious dishes, grab a glass of Rosemount wine and prepare to indulge yourself in front of the TV. Rosemount wine has not only seen the introduction of screw caps across the entire range but the brand has gone back to its distinctive style of fresh bright wines and superior wine quality with a focus on intense fruit flavours.

Rosemount wines are available at your local supermarket. The Diamond Cellars range start from £6.49 and the Diamond Label range £7.99. For more information on the range visit or call 020 8843 8411.

“Recipes from IN THE MOOD FOR FOOD by Jo Pratt published by Michael Joseph at £14.99. Recipes and text copyright © Jo Pratt 2006. Photographs copyright © Gus Filgate 2006.