It was a pleasure to meet and share the stage with James Martin for his sell-out demos at the Food and wine show. Entertaining, informative and genuinely engaging; we are not alone in hoping that it will not be long until he is back in Northern Ireland.

By popular demand the recipes for the two dishes he cooked at the show are reproduced below along with the details of the wines we chose to match.

Lobster Goan Curry – matched with Casal di Serra Verdicchio dei Castelli di Jesi 2012 (Umani Ronchi) from the Marches area of Italy.

•    50ml/2fl oz olive oil
•    2 small onions, chopped
•    2 tsp ground cumin
•    2 tsp ground coriander
•    2 tsp mango powder
•    1 stick cinnamon, broken up
•    3 garlic cloves, chopped
•    1 red chilli, finely chopped
•    100g/3½oz fresh coconut, grated
•    400ml/14fl oz coconut milk
•    4 tsp tamarind paste
•    675g/1lb 8oz cooked lobster, meat removed and cut into large pieces
•    1 small bunch coriander, chopped
•    salt and freshly ground black pepper

Preparation method
1.    In a large pan, heat the oil. When hot add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices, garlic, chilli, fresh coconut and coconut milk. Bring to the boil, then add the tamarind paste and simmer for 3- 4 minutes.
2.    Stir through the lobster meat. Cook until the lobster is warmed through, then sprinkle over the coriander and season to taste with salt and pepper.

Beef with garlic and parsley risotto and roasted shallots matched with Jorio Montepulciano d’Abruzzo 2010 (Umani Ronchi) from Abruzzo in Italy. A rich dish of creamy risotto topped with tender pieces of beef fillet.

•    50g/1¾oz butter
•    50g/1¾oz fresh parsley, chopped
•    ½ garlic clove, crushed
•    4 banana shallots, three halved (with skin on) and one finely chopped
•    2 garlic cloves, finely chopped
•    50g/1¾oz arborio rice
•    50ml/2fl oz white wine
•    300ml/10fl oz chicken stock
•    25ml/1fl oz olive oil
•    1 x 500g/1lb 2oz beef fillet (preferably Dexter beef)
•    salt and freshly ground black pepper
•    2 tbsp mascarpone
•    50g/1¾oz parmesan, grated
•    1 small bunch fresh parsley, leaves chopped

Preparation method
1.    Preheat a barbecue or griddle pan to hot.
2.    In a food processor, mix the butter, parsley and garlic together. (If making in advance you can keep it in the fridge at this point until ready to use.)
3.    Melt the flavoured butter in a saucepan and then gently fry the chopped shallot and garlic for 1-2 minutes.
4.    Add the rice and stir to coat in the butter. Stir in the wine and bring to the boil before adding the stock. Simmer gently for 12-15 minutes stirring occasionally.
5.    Drizzle half of the oil over the steak and season generously with black pepper. Place onto the barbecue or griddle pan. Drizzle the remaining oil over the shallot halves and place onto the barbecue flesh-side down. Cook both for 8-10 minutes, turning halfway through.
6.    Add the mascarpone, parmesan and chopped parsley to the risotto and season to taste with salt and pepper.
7.    To serve, spoon the risotto onto serving plates. Slice the steak and place alongside. Remove the skin from the shallots and place onto the plates.

Recipes coutesy of the BBC Good Food website.