Continuing our re-exploration of sherry, I just thought I would pass on a food and wine combination that worked absolutely beautifully the other night. Chef Lander was out at an awards dinner at Wembley in his capacity as food consultant for the recently revamped St Pancras station in London so I had to cook for myself – a rare occurrence. Because in the kitchen I am lazy, and because I needed something that would be easy to eat while catching up on the final of The Apprentice , I chose something very simple – some malloreddus, those little Sardinian pasta that look like giant maggots, with good olive oil and some...