Author
Damien Wilde
The recipe book has been pulled off the shelf today as we’d thought that it was about time we shared another one of our favourite dishes that’s a doddle to make.
This Italian style pork dish is sure to go down a treat whatever the setting be it served at home on a weekend or in a restaurant on a daily basis.
Author
Damien Wilde
They say that no food disappears from the culinary bibles altogether. Sometimes they may vanish for a while and then make a renaissance decades later, or they may lay dormant before somebody brands them as ‘cool’ and markets them as the latest in a long line of ‘super foods’. Or, as is the case with this tale, you could be sat wistfully reminiscing and then, suddenly, flavours and memories come flooding back.
When I was younger there was fennel in the garden; growing tall – or maybe I was just short – it tended to act as a quasi-fence separating grass, soil and path; other times the clumps became battered goalposts; and then, it was used to cook with.
But, for some reason, it vanished.
