My picks for the second weekend of English Wine Week celebrations. Not that they're only for English Wine Week. English wines are for every week of the year. Sparkling rosés come first, because I tasted quite a few, followed by white fizz, then still wines– red, rosé and orange. All the fizz is made by the classic method. Hambledon Classic Cuvée Rosé Fabulous pink fizz from England's oldest commercial vineyard. Strawberries and toasted brioche with a dash of cream and orange

£10, Morrisons There'a a lot of noise about orange wines – wines made from white grapes fermented with their skins like red wines, rather than without skins – but they're still very much a minority sport, even though it's how wine was originally made whatever the colour of the grapes. It's good, then, to see Rigal in southwest France venturing into the arena and making a success with a characterful local grape variety and the UK's Morrisons supermarkets taking the wine on. In

£14.99, Waitrose I've had to wait weeks for this unusual and delicious wine to be on the shelves before recommending it. It's now in selected stores and online later in the month, coinciding neatly with some discussion in the trade/on social media about whether Bacchus, the grape from which it's made, is a one-trick pony and/or should be pushed as the UK's signature white variety. Here's my two pennyworth: Litmus Orange is proof that Bacchus is capable of more than one expres

£14.95–£16.99, N D John, Drinkmonger, Kwoff You don’t need to see the brassy yellow colour of this wine or its label to know that it’s no conventional dry white. Technically it’s a so-called natural wine (the grapes ferment with their skins, as in red wine making, instead of being pressed and the juice only fermenting), but if natural wine, aka orange wine, is a red rag to a bull, ignore the tag and continue. Please. And don’t read the back of the bottle if you think labels s

This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and sustainable. The quantities given are enough for two 600g bass or 4 small trout or mackerel. For the stuffing 70g breadcrumbs 40g dill fronds, chopped 6 spring onions, white parts only, very finely sliced Zest of 1 unwaxed orange 4 tbsp extra virgin olive oil Sea salt Freshly ground black pepper Whole fish (see above) scaled and gutted 1-

This may lack sophistication as a strategy, but experience has shown that there are two surefire ways to success when giving a lunch or dinner party. The first goes without saying: decent wine in generous quantities. The second is a chocolate pudding. You can overcook the pheasant, undercook the veg and curdle the sauce, but all will be forgiven and forgotten by the time the chocolate has been administered. If anyone doubts this approach, I should point out that the health-po