ROAST FENNEL RECIPES RECIPES

Steps:

• 1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
  3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
  4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
  5. To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
  6. Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
  7. Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
  8. Heat a griddle pan until it’s smoking hot and add the flatbreads (you’ll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
  9. Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.