Steak and Kidney Pudding

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Pat the beef and kidney dry. Dice the onion into even 8 mm pieces. Toss the meats with 40 g flour, 1 tsp salt and black pepper.
2. Brown the meat in batches in a heavy casserole over medium-high heat, 3–4 minutes per batch. Lower the heat, soften the onion for 8 minutes, then add ale and scrape the pan.
3. Return the meat, add stock, thyme and mustard, and simmer partially covered at 90–95°C for 75 minutes until the beef is nearly tender and the gravy coats a spoon. Cool fully.
4. Mix 260 g flour, suet, 1 tsp salt and about 160 ml cold water into a soft dough. Roll two-thirds to 5 mm and line a greased 1.5 litre pudding basin.
5. Fill with the cold stew. Roll the remaining dough for a lid, seal firmly, cover with pleated baking paper and foil, and tie securely.
6. Steam over gently simmering water for 2½ hours, topping up with boiling water. Rest 10 minutes, loosen the edge and invert carefully.

#1 Great match White

Dry Riesling

Why it works: Dry Riesling combines piercing acidity with citrus and mineral notes that lift pork, smoke, cabbage and sweet-sour elements.

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and rich sauces.

GrapeRiesling

RegionMosel, Rheingau, Alsace, Clare Valley

Wine flavourlime, green apple, petrol, slate, blossom

Serve at8-10°C

• Flavour bridge: lime and apple echo pork, smoke and cabbage
• Acidity: High acidity balances fat and salt.
• Body: Light body keeps the match agile.
• Tannin: Low tannin avoids metallic clashes.
• Sweetness: Dry profile supports savoury dishes.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Pinot Noir / Burgundy

Why it works: Pinot Noir combines red fruit, earth and moderate structure, especially credible with duck, game birds, mushrooms and richer fish.

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef dishes.

GrapePinot Noir, Spätburgunder

RegionBurgundy, Oregon, Central Otago, Baden

Wine flavourred cherry, raspberry, earth, mushroom, spice

Serve at14-16°C

• Flavour bridge: red fruit and forest-floor notes mirror game and mushrooms
• Acidity: Medium-high acidity keeps rich meat lively.
• Body: Medium body suits game birds.
• Tannin: Low-medium tannin avoids dominating.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Rioja / Tempranillo

Why it works: Rioja combines red fruit, savoury spice and controlled tannin, suiting lamb, pork, paprika, chorizo and slow-cooked meat.

Spanish red with red fruit, vanilla, leather and spice. Good with garlic chicken, lamb, roast meat, paprika and grilled dishes.

GrapeTempranillo, Garnacha, Graciano

RegionRioja, Ribera del Duero, Navarra

Wine flavourred cherry, plum, vanilla, leather, dill

Serve at15-17°C

• Flavour bridge: red fruit, leather and spice echo roasted meat
• Acidity: Fresh acidity balances fat.
• Body: Medium-full body matches hearty dishes.
• Tannin: Medium tannin is softened by meat.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match Red

Côtes du Rhône / GSM Blend

Why it works: A Rhône-style blend brings ripe fruit, pepper and herbs to lamb, sausages, casseroles and herb-led braises.

Southern Rhône-style blend with dark fruit, herbs, pepper and moderate tannin. Reliable with stews, roast meat, beans and savoury herbs.

GrapeGrenache, Syrah, Mourvèdre

RegionRhône, Languedoc, Australia

Wine flavourblackberry, plum, herbs, pepper, liquorice

Serve at15-17°C

• Flavour bridge: pepper and dried herbs bridge roasted meat
• Acidity: Moderate acidity balances braises.
• Body: Medium-full body matches hearty food.
• Tannin: Medium tannin works with protein.
• Sweetness: Dry style.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.