SHARING PLATTER PART ONE
PHOTOGRAPH MAJA SMEND
FOOD STYLING OLIVIA SPURRELL STYLING SARAH BIRKS
SUSY ATKINS’ WINE PICKS
The best match for cured meats is Spanish – a glass of lightly chilled, bone-dry sherry: fino, manzanilla or amontillado are all terrific. If you want a red wine, though – which would work overall and suit the rillettes better – make it a good quality, juicy beaujolais.