Thursday (February 18) marks National Drink Wine Day, and you know what that means... Drinking, drinking and more drinking!

But if you have work tomorrow, you're planning on staying at home, or you're just not a big drinker, there are plenty of ways to incorporate the delicious drink into your cooking as well.

Why not try one of these brilliant recipes to tantalise your taste buds and celebrate the famous drink?

Tesco: Slow Cooked Silverside Braised With Red Wine (serves six)

Slow Cooked Silverside Braised With Red Wine


One tablespoon of olive oil

Approx 1.75kg piece of silverside beef

250g of streaky bacon, chopped

Two sticks of celery, cut into chunks

Six garlic cloves, unpeeled

200g pack of baby carrots

250ml of red wine

350ml of vegetable or beef stock

Few sprigs of rosemary

Few sprigs of thyme


1) Preheat oven to Gas 3, 170ºC, fan 150ºC. Heat the oil in a pan and then brown the meat well on all sides to seal in the flavours. Transfer to a deep roasting pan or casserole dish. Brown the bacon and vegetables in the same pan and add to the casserole.

2) Pour in the wine and stock, bring to a simmer, cover tightly and cook in oven for approximately 4½ hours (or overnight at gas ½, 130ºC, fan 110ºC, for an even more tender joint), ensuring you baste the meat every so often.

3) Remove the meat to a board and slice thickly. Add a splash of water to the sauce if it's too thick, or bring to the boil for a few minutes if too thin.

4) Put the meat back in the casserole, spoon over the sauce, cover and allow to rest for 15 minutes. Serve with new potatoes and mustard.

ASDA: Baked Plums in Honeyed Wine (serves four)

Baked Plums in Honeyed Wine


500g plums, halved and stoned

One vanilla pod

One cinnamon stick

300ml white wine (we used Asda Moscatel de Valencia)

Two tablespoons of clear honey

One teaspoon of cornflour


1) Pre-heat the oven to 180C/160C Fan/Gas 4. Put the prepared plums in an ovenproof dish. Make a cut all the way along the vanilla pod with a sharp knife to expose the tiny black seeds, then add to the plums, along with the whole cinnamon stick.

2) Put the sweet white wine and honey in a small pan and heat gently over a low heat. When the liquid is runny, pour over the plums. Cover the dish and cook in the oven for 25 minutes or until the plums are tender but still holding their shape. (Check after 20 minutes – the exact cooking time will depend on their ripeness.)

3) Mix the cornflour with 1 tbsp cold water to make a smooth paste and stir into the plum juices to thicken. Return the dish to the oven for 5 minutes.

4) Serve hot or cold with thick cream, vanilla ice cream or Greek-style yogurt.

Tesco: Mulled Wine Trifle (serves four to six)

Mulled Wine Trifle


500ml of mulled wine

Four gelatine leaves

1/2 panettone (250g), torn into cubes

50g of cherry conserve

Handful of whole almonds

250ml of custard

250ml of double cream

25g of caster sugar

Four squares of dark chocolate, grated

150g of glacé cherries, chopped


1) To make the jelly, pour the mulled wine into a saucepan and bring to the boil.

2) Meanwhile, soak the gelatine leaves in cold water, until softened.

3) Remove the wine from the heat. Using your hands, squeeze out the excess water from the gelatine leaves and add them to the wine. Whisk briskly until the gelatine has completely dissolved into the jelly liquid.

4) Arrange the panettone cubes in a large trifle bowl. Pour over half the jelly liquid, and then transfer to the fridge for 1 hour, or until set. Remove from the fridge and pour over the remaining jelly liquid. Return to the fridge until completely set.

5) Meanwhile, toast the almonds in a dry frying pan, over a medium heat. Leave to cool a little, then roughly chop them into shards.

6) Pour a layer of custard over the jelly and then ripple through the cherry conserve through it.

7) Scatter over half the dark chocolate and dot a few of the glacé cherries over the custard.

8) In a separate bowl, whip the double cream with the caster sugar to soft peaks.

9) Spread the cream over the custard, being careful not to mix the layers. To finish, scatter over the remaining chocolate, cherries and almonds. Chill until ready to serve.

Recipe by Sorted Food.

ASDA: Lamb Chops in Red Wine Marinade (serves four)

Lamb Chops in Red Wine Marinade


120ml of red wine

One tablespoon of red wine vinegar

Four tablespoons of olive oil

Two sprigs rosemary, chopped, plus extra springs

One shallot, chopped

Eight Lamb Chops


1) Mix the wine, vinegar, oil, rosemary and shallot in a non-metallic dish and season with black pepper. Add the lamb chops and leave in the fridge to marinate for up to 3 hours.

2) Remove the chops and pat dry with kitchen paper. Discard leftover marinade.

3) Cook on the barbecue for 10-15 minutes. Put sprigs of rosemary on the barbecue grid for extra flavour.

Aldi: Tropical Beef Risotto (serves four)

Tropical Beef Risotto


500g Sirloin Steak, finely diced

One large mango, finely diced

50ml of dry gin

One shallot, finely chopped

500g of Risotto/Arborio Rice

250ml of fruity white wine

750ml of chicken/mushroom stock, kept hot

25g of butter

Two conference pears, chopped

One bunch of asparagus, chopped

300g of parmesan, grated, plus shavings for garnish

Fresh parsley


1) Marinate the beef and half of the mango in the gin overnight.

2) Pre-heat some olive oil in a pot on a low heat. Add the shallot and stir. Then add the risotto rice and stir on a low heat for 3-4 minutes. Add about 50ml of wine and the butter, and continue stirring until butter has melted. Then add some stock a bit at a time while stirring. Do not let the liquid dry out.

3) Continue adding your stock and wine, stirring on a low heat until your rice is slightly al dente. Add the pear and asparagus to the risotto and stir for 2 minutes, adding a bit more stock to loosen up the thick consistency.

4) Drain and add the marinated beef pieces and stir for 4 minutes.

5) Add the parmesan, stir and serve, topped with parmesan shavings, parsley leaves and the rest of the mango.

Don't drink? Why not try one of these tasty mocktail recipes instead?