James Bridle seeks some intoxicating recipes for everyday cooking, both in deepest France and closer to home
During the rugby, I had a big gang of friends around to watch the World Cup semi-final - England versus France - and figured they'd need feeding. Booze-centred food seemed particularly appropriate to such a gathering, so along with a vast supply of cheap lagers, we got stuck into some beer-flavoured snacks.
Beer brats are a particular favourite of mine - they have a sticky and solid mass which serves to soak up pretty much everything you can throw at them. After browning quantities of sausages and onions in a couple of pans, I poured in a couple of tins of Polish lager (Żywiec is my new corner-shop favourite) and let them reduce for a few minutes, coating the porkers in a rich and gummy marinade. Slapped in a soft bun with plenty of ketchup they seemed to do the trick.
Recipe and cooking video: Beer brats
A sackful of potatoes was required to prepare thick oven chips for twenty, roughly chopped, tossed in oil and herbs and roasted for a good hour in my ancient, complaining gas oven. And what better accompaniment than some beery cheese dip - chunky stuff, but again, nothing better to soak up some of the liver damage that was bound to ensue.
Recipe: Beery cheese spread
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