You’ll not even notice the meat or the fish are missing, but if you’re health conscious, you might notice the whack of butter that goes in at the end. Use less or omit it if you wish, but for me personally, I’d rather rely on the French Paradox theory, which would tell us not to worry about the butter, as long as you have a nice glass of wine to go with it.

I’m thinking of a wine with a little oak. Something slightly unusual on the Irish market – a Pinot Blanc from New Zealand. The Greenhough Pinot Blanc has been aged in seasoned French oak for 5 months adding a rich, rounded creamy, almost buttery texture, which will go beautifully with that slab of Golden Cow. The delicate fruit flavours and mild spice from this stunning make it one of my favourite choices with or without food.

I also reckon a light South African Pinotage is another good option for vibrant stir fried vegetables. The super popular Long Neck Pinotage is a great value alternative.

Video courtesy of Look and Taste.