Kitchen Gar­den Cook

Country Life Every Week - - Contents -

Me­lanie John­son’s com­bi­na­tion of fen­nel with cod has a dis­tinctly Ja­panese flavour

Fen­nel-slaw dogs (be­low)

Com­bine 250ml of Greek yo­ghurt, 1 tea­spoon of Di­jon mus­tard, 1 tea­spoon of le­mon juice and a lit­tle salt in a blender, then trickle in 50ml of olive oil. Finely slice a quar­ter of a spring green cab­bage, 1 large bulb of fen­nel and a sweet ap­ple, then mix to­gether with a few spoon­fuls of the dress­ing. Serve the slaw heaped on hot­dogs.

Fen­nel-and-sausage ragu tagli­atelle

Re­move the skins from 400g of high-qual­ity sausages. In a large pan, fry a cou­ple of finely sliced red onions, 1 fen­nel bulb and the sausage­meat. Sprin­kle with sea­son­ing, freshly chopped basil and oregano. Pour a glass of red wine over them, then sim­mer to re­duce be­fore adding a tin of chopped to­ma­toes and a hand­ful of fresh, chopped ones. Re­duce ev­ery­thing down with a splash of bal­samic vine­gar for sweet­ness, stir­ring well. Cook pasta un­til al dente and stir through the sauce. Serve topped with a sprin­kle of Parme­san.

Fen­nel gratin with Parme­san

Cut a few fen­nel bulbs into wedges and ar­range them in an oven­proof dish. Sea­son well, then scrunch up slices of Parma ham and nes­tle them be­tween the wedges. Mix dou­ble cream and crushed gar­lic in a jug and pour it over the fen­nel, to just cover. Grate Parme­san over the top and bake for about 25 min­utes in a mod­er­ate oven.

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