My picks for lockdown food and wine - this week!

My picks this week  - Lockdown meals and wines to match 

• Ribeye - reverse-seared for 1 hour at 90 degrees in the oven and finished on my Le Creuset griddle as hot as I can get it - Medium Rare 

• 3 minutes on each side and spoon garlic and butter over the meat for the last 2 minutes - rest for 5 before carving.

• When the heat is turned off - throw some lettuce on for a great little side.  It absorbs butter and garlic.

• Reverse sear makes for a strong crust.

• The picture says it all.

• Beer can chicken for 2 hours in the Smoker.  Rub with seasoning all over (garlic, onion, paprika, cumin, cardamom, cajun) + beer in the can!

• Cook until 70 degrees in the middle.

• Rest for 15 minutes covered in foil

• Cut and see the juices flow - yum!