/ 3.3 lb
fennel bulbs (normally this is about 4 or 5) – halved, stalks removed. Keep back the green feathery frons for dressing.
tbsp unsalted butter
tbsp Niolly Prat (Optional – I only use it if I have it in the house, I don’t go out and buy it specially for this recipe. You can also use white wine or vermouth, or exclude the alcohol altogether.)
Tip the fennel mixture into an ovenproof dish and stir in the capers. Add the sliced fennel and soften for around 2 minutes. Add the fish on top of the fennel mixture, cover with foil and bake for 25 minutes. Remove foil and put back in the oven along with the serving plates for 3 minutes. 1 large fennel bulb, sliced
Homemade Scotch Eggs are a massive favourite with the men of this house. Little man can eat these till they are coming out of his ears and if I want to score a few brownie points with Mr Fixer then these are a must
I recently became obsessed with learning to make empanadas, curled seal and all. I filled them with mushrooms, onions and lots of black pepper, then with mashed potatoes, onion and ricotta (sooo goood), and finally, I made a sweet version with bananas, ricotta and apricot jam
Brush chicken with the sauce. Brush with sauce every 10 minutes during cooking. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper