Potatoes, Fennel, Lardons
750g floury potoatoes (Maris Piper for example) 500ml vegetable stock
1 onion, sliced
1 tsp fennel seeds
Handful of parsley
In a pan sweat the onions down until tender and translucent, add the fennel seeds and lardons and fry until the fat of the lardons is rendered down (has melted).
Peel and cut the potatoes to 0.5cm thick slices. Add to the onion and bacon pan and cook for 15 minutes, stirring to prevent it from catching. Add 500ml of stock and carry on cooking until the stock has been absorbed and the mix has thickened and is cooked, keep stirring to prevent it from catching. Finish with a handful of chopped parsley.