I often am unsure of what to do with Fennel, but I had a couple of fennel bulbs in the fridge from my Abel and Cole box and I thought I could do something with pork with them, and it went down a treat, so I thought I ought to blog it because I will otherwise forget it, and it was a good way to make a relatively small amount of meat go a long way.
I sliced up the 2 fennel bulbs in the v-slicer and then fried them with a finely chopped onion until they were all going soft. I sprinkled in a teaspoon of fennel seeds and then a teaspoon of ground cumin to aid digestion. I then crumbled in the pack of pork mince (on a BOGOF in Ocado) and browned it, then added a teaspoon of Marigold powder, and a slosh of white wine. At this point I added a small pack of baby new potatoes.
I left this to simmer for around 20 minutes, and at the very last minute I stirred in a splash of cream.
This was served with some greens and some lovely sourdough bread from Boyden's Kitchen of course.