No matter which type of cork you choose, it is important that you are able to recognize whether wine has been properly sealed or not. A useful test is to see whether top of cork is level with top of bottle; if it isn't, then that particular bottle of wine is probably best avoided.

If a traditional cork breaks when you are removing it - don't panic! Use a corkscrew to attempt to 'dig out' remaining cork. If this fails, simply push remains of cork down into bottle. Contrary to popular belief, this will not destroy wine's flavor. You may have to fish out a few bits of cork, but taste of wine should remain unaffected. However, you'd be wise to finish whole bottle, under these circumstances!

When choosing your wine, base your decision on wine itself and not type of cork. Resist temptation to be a cork snob; a screw top bottle may just give you a pleasant surprise

Baking. Place swordfish in a greased baking dish or wrap in oiled foil and place on a baking sheet. Brush with melted butter, season with salt and pepper or cover with a piquant sauce, and bake in a medium oven for about 20 minutes.

Grilling. Place steaks or kebabs on a well greased grill pan and place under grill for about 6-10 minutes, turning once.

Pan frying. Fry swordfish in butter or olive oil, turning once. Cook for about 4-8 minutes until fish is opaque and moist on inside.

Stir-frying. Cut swordfish steaks into bite size pieces and coat in wholemeal flour. Stir fry gently and briefly in hot olive oil and then add to your favourite stir fired vegetables.

Poaching. Place enough water in a large frying pan to cover fish, add seasoning of choice, dill is good. Bring to boil then add fish, cover pan and simmer for about 8 minutes.

Grilled Swordfish (serves 4)

Ingredients. 4 swordfish steaks. 1/4 cup lemon juice. 2 tbs. water. 1tbs. olive oil. 2 cloves of garlic, crushed. 1/3 cup fresh chopped parsley. Salt and freshly ground black pepper to taste.

Wash steaks and pat dry. Place in a large covered dish. Mix together all above ingredients to make marinade and pour over fish.Place in refiregerator and marinate for at least one hour and no more than 12. Oil grill rack and place swordfish under a hot grill for 4-5 minutes per side until fish flakes easily when tested with a fork.

Serve with sauteed potatoes and fresh green salad.