Warren Elwin cooks with wine

Corned beef in red wine

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the outside of the bread, then press in a toasted sandwich maker until cheese starts to ooze. Serve with the jus as a dipping sauce (and a cheeky bluff oyster to garnish). Get the recipe

Seafood marinara

I've used a frozen marinara mix as the base for this recipe, adding fresh seafood to liven it up. You can adjust the amounts and kinds of seafood according to taste. If you like it a little spicy, add some chilli flakes to the onion mix. Get the recipe

Duck chasseur

Sauce chasseur means "hunter's sauce" as it was traditionally paired with game meats. I have used duck where it's now more common to use chicken. Match different wines accordingly with pheasant, rabbit or venison. Get the recipe

Beef stifado

Famous for its fragrant and unique flavours, this traditional Greek stew is often made with rabbit, and even octopus. It tastes even better the day after it has been cooked, when you can reheat and then shred the meat in to the juices, season and serve with pasta. The slow cooker will also make a great job of cooking this. Get the recipe