The classic pairing is oysters but works well with cooked shellfish like spaghetti alle vongole, good fish and chips, or some buttery asparagus.

Serve with a good steak or burger, potato dauphinoise, macaroni cheese, or black truffle risotto.

Delicious with buttery freshly baked bread, ham and parsley terrine, or a simple braised fennel.

Works really well as an aperitif, with polvo grelhado (Portuguese grilled octopus), or shaved fennel salad.