Cream sherry – a blend, usually, of oloroso and PX – came later, in the mid-19th century. Today, sherry faces another crisis: sales keep on dropping. The problem, I’d argue, is not the taste ...

Real sherry comes only from Spain, so avoid lesser-quality ‘sherries’ from elsewhere. Once opened, dry sherries should be drunk within 2-3 days of opening and kept chilled. Sweeter styles keep ...

Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection! Lay the sponge ...

Before serving, spread softly whipped cream over the top ... sprinkling generously with sherry as you go along. Pour in some homemade egg custard and then add another layer of sponge.

Drizzle generously with the sherry. Slice the fruit if necessary ... Before serving, whip the cream and spread it over the custard, then decorate with the traditional blanched split almonds ...

Cook the pearl onions on medium heat until the cream has reduced by half and the onions are cooked through. Stir in the sherry.

Chicken thighs, turnips, and leeks are bathed in a cream sauce accented by Cognac and dry sherry, then everything's topped with your choice of funky Gruyère or nutty aged Gouda and garlicky ...