Wine Tasting & Pairing - Fred Sirieix

Fred's Sparks Live wine picks:

• FIZZ: Prosecco Valdobbiadene Docg
WHITE: Colline aux Fossilles Chardonnay, Pouilly Fume Mathilde De Favray
RED: Chateauneuf Du Pape
ROSÉ: Minuty Special Armour Edition, Provence Rose (2020/21)

Chris's Dishes:



• M&S Collection Scottish Smoky & Robust Smoked Salmon
• M&S Green Olive Ciabatta Rolls
• 2 tsp M&S Crème Fraîche
• 2 tsp M&S Creamed Horseradish
• 1 whole lemon, and zest of half a lemon
• M&S Cook With Dill (finely chopped)


• A sharp knife
• A toaster/griddle pan
• Large mixing bowl
• Wooden spoon
• Tablespoon
• Teaspoon
• Serving utensils


1. Cut the M&S Green Olive Ciabatta Rolls into thin slices, then toast in a toaster or on a hot griddle.

2. To create your dressing mixture, combine 2 heaped tbsp of M&S Crème Fraîche alongside 2 tsp of M&S Creamed Horseradish in a bowl. Tip: Adjust the amount of horseradish to your liking.

3. Add your prepared zest of lemon, a pinch of salt then finish off with 1 tsp of chopped dill.

4. Spread the mixture onto your toasted ciabatta. Top with M&S Smoked Salmon and just a touch of leftover dill. Finally, cut the whole lemon into wedges and squeeze over your prepared dish - you’re now ready to serve.



• M&S British Thick Cut Sirloin Steak
• M&S Olive Oil
• M&S Salt & Pepper
• M&S Cook With Garlic (2 finely chopped cloves)
• M&S Cook With Rosemary


• Foil to prepare steak on
• Large non-stick frying pan
• Tongs
• A spoon
• Warm plate
• Serving utensils


1. Remove your M&S British Thick Cut Sirloin Steak from your fridge 30 minutes before cooking to bring to room temperature. Lightly oil your steak with M&S Olive Oil then generously season with salt & pepper.

2. Heat a large non-stick frying pan over high heat, then add your steak - you should hear a sizzle! If not, remove the steak and heat pan further. Cook for around 2 and a half minutes on both sides for a medium cooked steak, however timings can vary depending on the thickness of the cut.

3. When the steak is almost cooked, add a generous knob of butter to the pan alongside 2 sprigs of rosemary and finely chopped garlic cloves. When melted, tilt the pan and use a spoon to baste the steak on foaming butter.

4. Remove the steak and add to a warm plate to rest, then top with some of the pans remaining juices. Sit aside and let rest for 5 minutes. Top with a slice of garlic herb butter if to your liking (recipe/method below) - you’re now ready to serve.



• 150g M&S Organic British Salted Butter Or 150g M&S Salted Butter from Brittany
• M&S Cook With Garlic (2 cloves, grated)
• M&S Cook With Flat Leaf Parsley (small bunch, finely chopped)
• M&S Cook With Thyme Sprigs (small bunch, finely chopped)
• M&S Cook With Chives (finely chopped)


• A large mixing bowl
• Wooden spoon/fork
• Baking paper


1. Mix all prepared ingredients in a bowl using a wooden spoon until thoroughly combined.

2. Place the mixture on the centre of a sheet of baking paper, then roll over into a cylinder shape and finish by tightening the ends - it should look like a Christmas cracker.

3. Place into the fridge and leave overnight allowing the prepared mixture to firm. Use a sharp knife to cut into slices when using with or within dishes. Tip: This can also be frozen for future use.

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