Nick Nairn cooked a delicious Turbot with razor clam sauce vierge, and Saturday Kitchen wine expert Olly Smith recommended a peachy, polished white wine to go with this dish.

The white wine recommended is the Stamford Brook, Viognier 2007. It is available from Sainsburys priced at £5.99, you can buy this wine from the Sainsbury’s online groceries service by clicking here

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