Recipes Archive
(January 2019)

1 January 2019

Lemon Thyme and Fennel Focaccia

Regular readers will know of my love for fennel, both the fresh bulb with its mild aniseed flavour and fennel seeds that have a more intense and heady aniseed aroma and taste, almost verging on liquorice. The fresh bulb works wonders in a multitude of savoury dishes such as fennel risotto or a punchy curried Read more…

Pernod Roasted Fennel and Potato

Regular readers will know of my love for fennel, both the fresh bulb with its mild aniseed flavour and fennel seeds that have a more intense and heady aniseed aroma and taste, almost verging on liquorice. The fresh bulb works wonders in a multitude of savoury dishes such as fennel risotto or a punchy curried Read more…

Poached Pork Fillet

To make the pork fillet: • Trim pork fillets of fat and discard. • Cut each fillet into two barrels, squaring up the ends. • Blend the trimmings in a food processor with the sage, cream and egg. • Spread the mousse onto four slices of Parma ham and roll around the pork fillets. • Read more…

Beetroot Cured Salmon

To make the salmon: • Blend grated raw beetroot, salt, sugar, lemon juice and fennel together. • Sit the salmon on half of the mix in a container and spread the rest on top. • Leave in the fridge for 36 hours to cure. • To serve, rinse, pat dry and slice thinly. To make Read more…

Triple Chocolate Mousse Cake

Sponge layer: • Whisk eggs and sugar. • Fold in flour and cocoa. • Bake in a cake tin. • Leave to cool. Mousse layer: • Whisk egg yolks and sugar until pale. • Fold in melted chocolate and whipped double cream. • Spoon onto cooled sponge base and set in fridge. White chocolate topping: Read more…