BBQ Squid Stuffed with Prawns and Herbs (matched with 2014 Assyrtiko, Wild Ferment, Gaia) by Helen Graves @FoodStories
[twitter style=”horizontal” float=”left”] [fblike style=”standard” showfaces=”false” width=”450″ verb=”like” font=”arial”] The wonderful thing about the British weather is that we can confidently define the seasons, from April showers through to rusty autumn leaves and the bare-naked chill of winter. When summer comes around though, anything goes. One minute you’re sitting on a roof terrace hosing back…