Sweet Leek and Fennel Tuna Pasta Bake

Yummy, yummy pasta dish full of veggies. Bit of a different version of a tuna pasta bake! I didn't have any olives so I used 2 tsp of capers instead. Anything slightly salty would do!

Sweet Leek and Fennel Tuna Pasta Bake (from Super Food Family Classics - Jamie Oliver)
(Serves 4)

4 black olives, torn up
4 cloves garlic, sliced
oil
2 leeks, sliced
1 bulb fennel, sliced
2 400g tins plum tomatoes
2 tins tuna in spring water
300g wholewheat pasta
1/2 parsley, chopped
150g cottage cheese
20g parmesan, grated

Add the olives and garlic to a large pan over a medium heat with 1 tbsp of oil. Add the leeks and fennel and cook with the lid on for 15 mins or until softened, stirring regularly.

Bring a pan of water to the boil and cook the pasta for 5 mins, drain.

Meanwhile, preheat the oven to 180C. Tip the tomatoes into the pan, breaking them up with a wooden spoon, then just over half fill one of the empty tins with water, swirl around and pour into the pan. Drain and flake in the tuna, then simmer for 10 mins.

Add the pasta, cottage cheese and parsley to the tomato pan, season. Tip into a baking dish, sprinkle over the parmesan and bake for 25-30 mins until golden and bubbling. Serve.

Fennel and Tomato Gnocchi Bake

This handily used up a leftover half bulb of fennel and some of the huge amount of tomatoes I have from my garden! The original recipe uses pasta but I swapped it for gnocchi and it was yum!

Fennel and Tomato Gnocchi Bake (adapted from The Guardian)

(Serves 4)

300g gnocchi
2 tbsp oil
1 fennel bulb, sliced
200g cheddar, grated
100ml half-fat creme fraiche
1 tbsp dijon mustard
335g cherry tomatoes, halved
salt and pepper

For the breadcrumb topping
2 tbsp olive oil
100g white breadcrumbs
zest 1 lemon

First make the breadcrumbs. Put the oil in a small pan over a medium heat. Fry the breadcrumbs until golden. Add the lemon zest, some salt and fry for a min more. Remove from the heat.

Bring a pan of water to the boil, add the gnocchi and cook for 2 mins less than the time on the packet. Drain, reserving some cooking water.

Preheat the oven to 180C.

Put the oil in a saucepan large enough to hold the cooked pasta. Fry the fennel over a medium heat until soft and starting to brown. Add the creme fraiche and reduce the heat. When the creme fraiche is warm, add the grated cheese, leave to melt, and stir to combine. Add the mustard and the tomatoes and stir again. Add the cooked pasta along with a splash or two of its cooking water (you want it pretty saucy) and mix until combined. Season to taste.

Spoon into a roasting dish and top with the lemony breadcrumbs. Bake in the oven for 15-20 mins. Serve.

Fennel and Courgette Soup with Parmesan and Creme Fraiche

This is a deliciously creamy soup, that tastes full of cream but uses creme fraiche instead. It also used up one of my very rather overgrown courgettes, so that made me happy!

Fennel and Courgette Soup with Parmesan and Creme Fraiche
(adapted from The Times)
(Serves 6)

75g butter
1 large onion, diced
2 potatoes, peeled and diced
2 small fennel bulbs, finely sliced
2 garlic cloves, crushed
1.75l vegetable stock
2 courgettes, diced
300ml crème fraîche
2 tbsp parmesan, grated
salt and pepper

Melt the butter in a large saucepan over a medium heat and add the onion, potatoes, fennel and garlic. Cook for a few mins to soften, then pour over the stock. Bring the liquid to a simmer and cook for about 10 mins until the fennel is tender. Add the courgettes and cook for a further 10 mins.

Take the pan off the heat and blend with a stick blender until very smooth. Stir in the crème fraîche and grated parmesan, and season well with salt and pepper.

Ladle the soup into bowls and serve garnished with lots of chopped parsley and a sprinkling of parmesan on top.

Crab Macaroni Cheese

I love Macaroni Cheese and making variations to the recipe. This one I added crab, fennel and herbs to the basic recipe and it was delicious. I also sliced a tomato and put that over the top before sticking it under the grill. Yum!

Crab Macaroni Cheese
(Serves 4)

250g macaroni
1 tbsp oil
4 tbsp butter
3 celery stalks with leafy tops, chopped
1 onion, chopped
1 small fennel bulb, chopped
3 cloves garlic, finely chopped
1 bay leaf
2 tbsp chopped thyme leaves
zest 1/2 lemon
pepper
2 tins white crab meat
1 tbsp Old Bay seasoning
3 tbsp plain flour
500ml milk
grated nutmeg
1 tsp Dijon mustard
50g Cheddar cheese, grated
50g Gruyere cheese, grated
handful bread crumbs
handful parsley, finely chopped
50g parmesan grated

Bring a saucepan of water to the boil. Add the pasta and cook for 3 to 4 mins, drain well.

Meanwhile, in a medium saucepan, heat 1 tbsp oil and 1 tbsp of butter over a medium t heat. Add the celery, onion, fennel, garlic, bay leaf, thyme, lemon zest, salt and pepper. Cook for about 6 to 8 mins. Add the crabmeat to the vegetables and season liberally with Old Bay seasoning. Stir to combine, then remove from the heat.

In a saucepan, melt 3 tbsp butter and whisk in the flour. Cook for 1 min, then whisk in the milk, a little at a time, and bring to a boil. Season with salt, pepper and nutmeg and cook for a few mins, until the mixture coats the back of a spoon. Add the mustard and the cheddar and gruyere cheese and stir until the cheese has melted. Add the pasta, vegetables and crab to the sauce and transfer the mixture to a large casserole dish.

Preheat the grill. Sprinkle the breadcrumbs, parsley and parmesan over the pasta mixture and pop under the grill for 5-10 mins until golden on top.

Sausage and Veg Casserole

I love this casserole. It's packed full of spring veg and feels much lighter than a winter casserole. I actually used asparagus and sugar snap peas instead of broad beans. I used this to clean out the fridge of veg and creme fraiche, which is why it has way too much sauce, I had more creme fraiche than I realised! The taste of this is just so good. I served it with cauliflower mash. 

Sausage and Veg Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp olive oil
12 sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic clove, crushed
½ red chilli, finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean, halved
300g broad bean, double podded
300g pea
200g pot half-fat crème fraîche
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate.

Tip the onion and fennel into the pan and cook for 10-15 mins until soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few more mins, stirring occasionally.

Stir in the flour and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well.

Cover and simmer for 30 mins. Add the green beans, broad beans and peas, then cook, uncovered, for 2 more mins. Stir in the crème fraîche, lemon zest and juice, and herbs. Serve.

Farro and Roasted Veg Salad with Merguez Sausages

I have a hankering for roasted veg last week and so I made a salad. It was delicious without much effort!

Farro and Roasted Veg Salad with Merguez Sausages (adapted from Jamie Oliver)
(Serves 8)

400g farro or bulgar wheat
5 courgettes, halved lengthways, sliced
2 bulbs fennel, trimmed and thickly sliced
1 red onion, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
2 aubergines, cut into chunks
4 cloves garlic,  peeled
extra virgin olive oil
8 merguez sausages
splash herb or white wine vinegar
1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano, chopped
1 squeeze lemon juice
salt and pepper

Preheat the oven to 200ºC. Soak the farro or bulgar wheat in cold water for 20 mins, then drain.

Put all the vegetables and garlic cloves into a roasting trat and toss together with a good splash of oil. Season well. Spread the vegetables out in one layer. Roast in the oven for 30 to 40 mins, removing the trays from the oven and carefully shaking them every now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle the vinegar over the vegetables as soon as they come out of the oven and set aside to cool.

With 20 mins to go, put the merguez sausages into the oven on a baking sheet. When cooked remove from the oven and leave to cool. Chop into bite-size pieces.

Meanwhile cook the farro according to packet instructions. Dress the farro with a good splash of olive oil and a squeeze of lemon juice, add the herbs, season with salt and pepper and toss with the roast vegetables and merguez. Pack into a lunchbox or serve.

Smoked Salmon, Vegetable and Barley Chowder

This is one of my favourite soups now. This is so comforting and warming and filling, I love it. It is really simple to make and I used hot smoked salmon that I got from Oundle Food Festival and it was divine.

Smoked Salmon, Vegetable and Barley Chowder (from Kahakai Kitchen)
(Serves 6-8)

2 tbsp oil
1 large onion, chopped
2 small fennel bulbs, chopped
1 large carrot. chopped
2 cloves garlic
4-5 medium potatoes, cubed
1.5l veg stock
2 bay leaves
a few sprigs thyme 
2 tsp Old Bay Seasoning
200g pearl barley
350g sweetcorn
375ml milk
340g smoked salmon
salt and pepper

Heat the oil in a large saucepan over a medium heat. Add the onion, fennel and carrots and sauté them for about 8 mins, or until softened. Add the garlic and sauté for another min or two. Add the potatoes, stock, bay leaves, thyme sprigs, and Old Bay Seasoning and bring to a boil. Partially cover and simmer for about 15 mins or until the veg is mostly tender. Bring back to a rapid simmer, add barley, and cook for another 20 mins, until the barley is cooked. 

Remove the bay leaves and stems of the thyme sprigs. Stir in corn and milk. Break the salmon into large chunks and carefully stir into the soup. Season.

Ladle into large bowls and serve with crusty bread. 

Bream Fillets with White Bean Puree and Bulgar Wheat

This was lovely! It was a bit of a faff to make with lots of different elements and timing wise, but totally worth making, absolutely delicious.

Bream Fillets with White Bean Puree and Bulgar Wheat
(from Grains by Molly Brown)
(Serves 4)

120ml oil
1/2 onion, roughly chopped
5 garlic cloves
2 400g tins cannellini beans, drained
150ml chicken stock
180ml extra-virgin olive oil
salt and pepper
2 tbsp lemon juice, plus lemon wedges
1 fennel bulb, diced
50g tinned anchovies, drained and chopped
2 tbsp chopped mint
2 tbsp capers, rinsed
2 tsp white balsamic vinegar
1 red onion, finely chopped
100g bulgar wheat
200ml chicken or veg stock
75g pitted black olives, chopped
1 1/2 tbsp chopped parsley
700-800g bream fillets
seasoned plain flour

Heat 2 tbsp oil in a saucepan over a low-medium heat and cook the white onion until soft but not coloured. Add 1 of the garlic cloves (crushed), the beans, the chicken stock and salt and pepper. Cook over a medium heat for about 4 mins. Blitz the beans and the cooking liquid in a blender with 80ml of extra-virgin olive oil and 1 tbsp of lemon juice. Season.

To make the relish, fry the fennel in 2 tbsp of oil over a medium heat until just softening. Add 2 of the garlic cloves (chopped) and cooked for 1 min. Transfer to a bowl and add the anchovies, mint, capers, vinegar, pepper and 90ml of the extra-virgin olive oil. Stir and season. Set aside.

Saute the red onion in 1 tbsp of the oil in a saucepan over a medium heat. When soft and translucent add the remaining garlic (crushed) and cook for another couple of minutes. Add the bulgar then pour over the chicken stock and season. Bring to the boil, reduce the heat and simmer for 15 mins or until all the stock has been absorbed. Ensure the bulgar doesn't catch on the bottom of the pan. Remove from the heat, cover and set aside for 10 mins. Add the olives and fork through the bulgar with the parsley, the remaining extra-virgin olive oil and the remaining lemon juice. Season.

Dip the fish fillets in the flour and shake off any excess. Heat the remaining oil in a frying pan and cook the fish, skin side down, over a medium heat for 3 mins until brown. Turn over and repeat.

Put a portion of bulgar onto each plate and spoon over some bean puree. Put the fish fillets on top and top with the relish.

Spring Veg Sausage Casserole

Ok so it's not really the weather for casseroles, but this is a delicious one and well worth making. I used broad beans out the garden and I would recommend double podding them but I didn't bother and it would have been better if I had. This is just such a bright and flavourful dish, I love all the fresh veggies in it.

Spring Veg Sausage Casserole (from Good Food Magazine July 2013)
(Serves 4)

1 tbsp oil
8 good-quality sausages
1 small onion, chopped
1 fennel bulb, quartered, then sliced
2 garlic cloves, crushed
2 tsp fennel seeds
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green beans, halved
300g broad beans, double podded (unpodded weight)
300g peas
zest 1 lemon, juice of ½
handful parsley, chopped
handful basil, chopped

Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.

Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.

Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, then serve with crusty bread.

Multi Vegetable Paella

I realised when I got back from Paris that I hadn't had any veg at all whilst I was there. Plenty of salad but no veg. They don't really do veg and it's hard to get in restaurants anywhere unless you pay extra for a side dish. So when I got home I really went for the veg. I made Ottolenghi's multi veg paella which was so so good. Packed full of veg from peppers and fennel to artichokes and olives and it was just scrummy. I have had so much luck with this cookbook, all of the recipes I've made so far have worked out perfectly.

Multi Vegetable Paella (from Plenty - Ottolenghi)
(Serves 2-3)

3 tbsp olive oil
½ onion, finely chopped
1 small red pepper, deseeded and cut into thin strips 
1 small yellow pepper, deseeded and cut into thin strips
1 small fennel bulb, cut into strips 
2 garlic cloves, peeled and crushed
2 bay leaves
1/4 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cayenne
150g paella rice 
100ml sherry
1 tsp saffron strands
450ml boiling vegetable stock
salt
12 mini plum tomatoes 
5 small grilled jarred artichokes, quartered 
200g podded broad beans, blanched and skinned
15 pitted black olives
2 tbsp roughly chopped parsley
4 lemon wedges, to serve


Heat up the olive oil in a paella pan, or a large shallow frying pan, and gently fry the onion for 5 mins. Add the peppers and fennel and continue to fry on a medium heat for about 6 mins, or until soft and golden. Add the garlic and cook for a further min.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 mins before adding the sherry and saffron. Boil down for a min, then add the stock and teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 mins, or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking. 

Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cool down. Now squeeze each bean gently to remove the skin and discard it.

Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 mins. Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.

Salmon with Warm Courgette, Fennel and Barley Salad

I am now into the eat courgettes with everything phase. I am giving away as many as I can but I'm also eating a fair few myself. This was really lovely and lemony, the salad working brilliantly with the salmon.

Salmon with Warm Courgette, Fennel and Barley Salad
(from Girl Interrupted Eating)
(Serves 2)

120g pearl barley
2 salmon fillets
1 tbsp old bay seasoning
1 large courgette, diced
1 small fennel bulb, diced
2 tbsp chopped parsley

Preheat the oven to 200C.

Bring a pan of water to the boil and cook the barley according to packet instructions.

Put the salmon in the oven and cook for 15 mins

Heat a little oil in a frying pan and add the courgette and fennel, and cook until slightly golden and soft. Once the barley is cooked, add to the pan along with the parsley, preserved lemon, poppy seeds, lemon zest and juice and seasoning, stir well. 

Put the barley mixture into two bowls and top with the salmon. Serve.

Pomegranate Molasses Salmon with Bulgar Wheat

This is a really simple recipe that I made up off the top my head with the stuff I had in the house. It works perfectly together. It was the first time I had tried pomegranate molasses but now I'm addicted!

Pomegranate Molasses Salmon with Bulgar Wheat
(Serves 1)

1 tbsp pomegranate molasses
juice 1/2 orange
1 clove garlic, crushed
1 salmon fillet

60g bulgar wheat
1/2 pepper, chopped
1/2 small fennel bulb, chopped
1 spring onion, chopped
5 cherry tomatoes, halved

Put the pomegranate molasses, orange juice and garlic into a bowl or zippy bag. Add the salmon and make sure that the marinade is covering the salmon and then leave for 30 mins.

Preheat the oven to 200C.

Bring a pan of water to the boil and cook the bulgar wheat according to packet instructions.

Meanwhile, put then salmon into the oven and bake for 12-15 mins.

Heat a little oil in a frying pan and cook the fennel and peppers for about 5 mins until starting to soften. Add in the cherry tomatoes and spring onions and cook for another couple of mins.

When the bulgar wheat is cooked, add to the veg mixture and stir well to combine. Transfer to a plate or bowl and top with the salmon. Serve.

Smoked Trout Pasta Salad with Fennel

This was a lovely and simple pasta salad packed with flavour.

Smoked Trout Pasta Salad with Fennel
(Serves 1)

60g dried pasta
1/2 clove garlic, finely chopped
1/2 small fennel bulb, chopped
1 heaped tsp mayonnaise
1 heaped tsp yoghurt
1 tsp chopped dill
squeeze lemon juice

Cook the pasta according to packet instructions, drain, run under the cold tap and drain again well.

Heat a little oil in a frying pan and add in the fennel and garlic, cook for about 5-7 mins until the fennel is soft. Leave aside to cool.

Mix together the mayonnaise, yoghurt and dill with the lemon juice. Add in the pasta, garlic and fennel, mix well to combine. Serve or pack into a lunchbox.

Fennel and Ginger Soup

I went back to WeightWatchers last night and was slightly aghast to discover that I have gained half a stone since I last weighed in, which made me pause for thought. I think this is partly because I have gained muscle through doing pilates, but also mammoth eating in France, Christmas eating, new medication, and not being all that careful probably explain it! I am also doing far less exercise than before because I've been told to be very careful with my back. I know what I need to do but have only small amounts of motivation to actually do it and I have so much food in the freezer that needs eating! I'll get there, I'm not sure about this new simple start business though!

I made this soup for the first time when I was properly doing WeightWatchers but forgot to take pictures and post it. I made it again at the weekend and although it's a thinnish soup it is packed with flavour from the ginger.

Fennel and Ginger Soup (from WeightWatchers)
(Serves 4)
(0 WW ProPoints Per Serving)

cooking spray
350g fennel, chopped
5 medium shallots, chopped
1 clove garlic, crushed
1 tsp root ginger, peeled and finely chopped
2 tbsp coriander, roughly chopped
900ml vegetable stock
zest 1 lemon
salt and pepper

Spray a saucepan with cooking spray and sauté the fennel, shallots or onion and garlic until softened, but not browned, about 3-4 mins.

Add the ginger, coriander, stock and lemon zest and heat until almost boiling. Reduce the heat and simmer, covered, for 20 mins.

Blend the soup with a hand blender and then reheat. Season, then ladle into bowls and serve.

Monkfish With Orzo, Fennel and Orange

This was really delicious. I clearly got a bit confused as I cut the monkfish up into pieces when I was only serving me, when actually I only needed to do that if I was serving four! Nevermind! It was still delicious and I cooked the monkfish for less time.

Monkfish With Orzo, Fennel and Orange
(serves 4)

For the orzo
4 tbsp oil
3 spring onions, sliced
1 carrot, diced
1 fennel, diced
1/2 aubergine, diced
1 red pepper, diced
1 courgette, diced
2 tsp tomato paste
240g orzo
salt and pepper

For the monkfish
l for rubbing on the fish
mustard powder
sweet paprika
ground fennel
salt and fresh ground pepper
4 tbsp extra virgin olive oil
4 tbsp red wine vinegar
4 tbsp cold unsalted butter
juice 1/2 orange
fennel fronds for garnish

Remove the silverskin and rinse the monkfish tail and pat dry then slice into 4 equal pieces. Rub the monkfish pieces with the oil and sprinkle mustard powder, sweet paprika, salt, pepper and a little bit of ground fennel on each side. Place in the fridge for 20 mins.

In the meantime, place a saucepan on the hob and turn the heat to medium. Add the oil and add the spring onions, carrots, fennel, aubergine with a pinch of salt and sweat for 5 mins. Add the tomato paste and stir for a minute then add the orzo and stir constantly for 5 mins to toast.

Add the hot water, salt, pepper and cover. Simmer for 8-10 mins or until most of liquid has been absorbed. Add the courgette, adjust seasoning, cover and keep warm.

Take your fish out of the fridge and allow about 5 mins to come to room temperature. Place a large frying pan on your stovetop and turn the heat to medium-high. When the pan is hot add the monkfish and fry for 4 mins, turn it over and cook for another 2 mins.

Add the red wine vinegar and reduce for a couple of mins. Add the cold butter one tbsp at a time and swirl in. Squeeze the juice of half an orange and swirl, take off the heat.

Put the orzo mixture on to 4 plates and put the monkfish on top. Pour over the juice and serve.

Daring Cooks December 2013: Fish, Rice and Fennel Stuffed Cabbage Rolls

December's Daring Cooks’ Challenge had us on a roll! Olga from http://www.effortnesslessly.blogspot.com/ challenged us to make stuffed cabbage rolls using her Ukrainian heritage to inspire us. Filled with meat, fish or vegetables, flexibility and creativity were the name of the game to get us rolling!

This looks horribly complicated and although it's time consuming it's not all that complicated and I really enjoyed making them. I was so tired that I almost didn't, but the taste totally makes up for the effort involved. I made loads and froze the leftovers and I am so looking forward to eating them again. I went for fish as I had most of the ingredients already and I love fennel.

Fish, Rice and Fennel Stuffed Cabbage Rolls
Servings: 8-10

Ingredients
1 savoy cabbage (or regular green cabbage)
7-8 fillet of tilapia (or fish fillet of your choice)
2 cups (500 ml) (14 oz) (400 gm) dry rice
1 yellow onion, medium size
1 fennel bulb, finely chopped
2 tablespoons (30 ml) (1 oz) (30 gm) butter
1 teaspoon (5 ml) (4 gm) black pepper
3 tablespoons (45 ml) (1½ oz) (40 gm) ghee (or butter, or olive oil)
3 tablespoons (45 ml) (1 oz) (25 gm) flour
2 tablespoons (30 ml) olive oil (or other vegetable oil)
1 cup (250 ml) (1 oz) (25 gm) chopped cilantro (coriander) or parsley
1 cup (250 ml) dry white wine or stock
3 tablespoons (45 ml) of your favorite fish seasoning such as Old Bay (or just salt and pepper)
1 cup (250 ml) heavy cream (>35% fat)
4 cups (1 litre) vegetable stock (or chicken or fish stock)
1 teaspoon (5 ml) (6 gm) salt
3 bay leaves

Directions:

Pre-cook rice:
- In a large pot, bring about 4 quarts (4 litres) of water to a boil.
- Add rice and cook, stirring occasionally, for 6 minutes.
- Drain rice using a colander, set aside.

Pre-cook cabbage and prepare cabbage leaves:
-  Using a large chef’s knife, remove core of the cabbage. Please be careful doing this, there is no need to cut out too much (see pictures below).
- To determine how much water exactly you will need to cook the whole cabbage: in a large pot, place your cabbage and pour enough cold water to cover the whole cabbage entirely. Remove cabbage from the water now place the pot with the water in it on the stove top.
- Bring water to a boil. Stick grill fork firmly into the cored center part of the cabbage and carefully place your cabbage into the boiling water, cored-side up. Be cautious, do not make a splash of hot water.
- Let cabbage cook for about 5 minutes. During the entire process of cooking the cabbage and separating leaves keep heat on its lowest setting so as to have the water barely boiling or near the boiling point.
- I like to separate the leaves without taking the cabbage out of the simmering water. It works better for me it eliminates splashes of hot water which can happen when moving the whole cabbage back and forth between pot and plate. So, I keep my cabbage in the pot at all times and use a long-handled grilling fork, sticking it into the core of the cabbage and using a regular fork or tongs to separate and remove the leaves, one by one, then transferring them onto a large plate. To separate the leaves right in the pot, pick a leaf at its thickest end and lift cabbage with your grill fork just a little bit, so as to release the bottom part of the leaf. While the whole process seems intimidating, it’s actually easy and even fun to do. Just be careful and keep the water barely simmering (or just below boiling point).
- Another way of separating leaves is taking the whole cabbage out of water (use a grill fork here too, sticking it firmly into the center, core part, of the cabbage). Then separate the leaves off the cabbage. When you reach the inner tough layer of leaves, return the cabbage back to the simmering water. After 5 minutes or so take it out and continue to separate leaves. And so on. It’s not my favorite way to get cabbage leaves because it involves moving the cabbage back and forth since this can create splashes of hot water. So be extra cautious if you choose this method.
- When you reach the layers where leaves are too small and too bumpy, stop the process of separating leaves and save the remaining cabbage to use elsewhere (soups, stews or salads).
- When leaves are cool enough to handle, cut off the tough ribs on each leaf. Now, the leaves are ready for filling.

Making Stuffing:

- In a skillet, add 2 tablespoons of olive oil and cook fennel until soft, about 5-10 minutes. At the end of cooking, add 2 tablespoons of butter, stir.
- Prepare fish fillets. Cut fillets into 1.5”x 4” (4cm x 10cm) pieces. If using tilapia, cut fillet lengthways into two pieces. Then cut each piece into two pieces – one large and another one half as small. When assembling, you will be using two small pieces in some rolls; and some rolls will have a single (bigger) piece of fish. Season fish pieces with a seasoning of your choice or just salt and pepper.

Rolling Cabbage Leaves:

- Place about one tablespoon of rice/fennel mix on a cabbage leave, closer to the tough edge. Place fish piece on a top of rice and roll leaves, tucking sides inside (refer to my pictures please).
- Place rolls, seam side down, into an oven proof dish (if cooking them in an oven) or into a large pot (if cooking them on a stove top). Sometimes I place a couple of torn leaves on the bottom of the pot to prevent rolls sticking, especially if I cook my cabbage rolls on the stove top.
- Continue to roll cabbage leaves until you have run out of leaves or stuffing.
- Tightly pack the rolls into a pot. Usually when I finish stuffing the leaves, I’ve got two layers of cabbage rolls, some bigger than others. I like to have them in different sizes, I consider it a bonus feature – after all, sometimes you want to have one and a half rolls, right? If you wish to have all your rolls the same size – just cut larger leaves in half before stuffing them.

Making sauce and finishing cooking cabbage rolls in an oven or on a stove top:

 

- Finely chop onion.
- In a large pan or skillet, using ghee (or butter, or olive oil), cook onion until soft, about 2 minutes.
- Add flour, turn heat down and cook, stirring, for 2-3 minutes.
- Season sauce with 1/2 teaspoon of salt, some black pepper and bay leaves.
- Add wine (or stock). Cook stirring for 1 minute. At this point it’s better to switch from your spatula to a whisk.
- Add heavy cream, stir. Then, in batches, stir in all the vegetable stock. Do not let sauce boil, but keep it near the boiling point.

- Pour sauce on top of the cabbage rolls. Add water, if needed, to cover rolls almost completely. If cooking in an oven, tightly cover baking dish with foil and cook in a pre-heated moderately hot, 375°F/190°C/gas mark 5, oven for 1½ hours. If you cook the rolls on the stove top, cover pot with a lid and simmer for 1½ hours on its lowest heat setting.

- Serve with a dollop of sour cream mixed with an equal amount of heavy cream.

Baked Salmon and Chorizo

I love the simplicity of this dish and how it packs fantastic flavour. The spiciness of the chorizo cuts through the oiliness of the salmon and the greens are a bonus. I served it with boiled new potatoes, samphire and sugar snap peas.

Baked Salmon and Chorizo (adapted from Belleau Kitchen)
(Serves 2)

2 salmon fillets
8 slices chorizo sausage
1/2 fennel bulb, finely sliced
2 sprigs thyme
handful chard or spinach leaves

Preheat your oven to 180C.

Lay a sheet of foil, big enough for both salmon fillets, onto a baking tray, then lay a slightly smaller piece of greaseproof paper on top.

Put half the chorizo onto the middle of the paper, top with the fennel and thyme followed by the salmon, then top with the remaining chorizo and finally the chard leaves.

Scrunch the foil and paper so that it is wrapped tightly and bake for 7 - 10 mins. Serve.

Fennel, Butter Bean and Prawn Stew

This was a quick and easy stew which used up stuff in the cupboards and from the garden. I adapted it to what I had, so I used butter beans instead of chickpeas and chard instead of kale but it was delicious, I also swapped paprika to smoked paprika which gave it a lovely smokey flavour too.

Fennel, Butter Bean and Prawn Stew (adapted from Olive Magazine October 2010)
(Serves 2)

1 tbsp oil

½ fennel bulb, finely sliced

4 garlic cloves, finely sliced

1 tsp smoked paprika

1 400g tin chopped tomatoes

1 220g tin butter beans, drained and rinsed

handful Swiss chard, washed and chopped

150g raw prawns

salt and pepper

 

Heat the oil in a large frying pan and add in the fennel. Cook for about 5 mins, until softened. Add the garlic and paprika and fry for 1 min more. Add the chopped tomatoes. Increase the heat and cook for 5 minutes, until thickened.

Stir in the butter beans, chopped greens, salt and pepper and a splash of water and cook for 2 mins. Add the prawns and cook until just pink. Serve in bowls with crusty bread.

Merguez Sausage Couscous Salad

A wonderfully tasty couscous salad, which would be fantastic made with giant or Israeli couscous instead. I made this fantastic Israeli couscous dish a couple of weeks ago and thought that it would make a fantastic salad. I changed a few things, added in some olives and some seasoning as well as the sausages, I also used normal couscous instead of the giant stuff, either works, and it was delicious, lovely with the spiciness of the sausages.

Merguez Sausage Couscous Salad
(Serves 1)

1/4 red onion, diced
1/4 fennel bulb, diced
1/4 aubergine, diced
1/2 red pepper, diced
1 garlic clove, skin left on
cooking spray
1/2 tsp cumin seeds
1/2 tsp ras-el-hanout
5 cherry tomatoes, halved
2 merguez sausages
75g dried couscous
6-8 olives, halved
1 tsp parsley, chopped
1/2-1 tsp harissa
1/4 preserved lemon, rind only, chopped
squeeze lemon juice

Preheat the oven to 180C

On a baking tray spread out the onion, fennel, aubergine, red pepper and garlic clove, spray with cooking spray and mix until well coated. Sprinkle over the cumin and ras-el-hanout. Cook in the oven for 30 mins stirring  at 15 mins and adding the cherry tomatoes.

Cook the merguez sausage in the oven for 20-30 mins until cooked through.

Prepare the couscous according to packet instructions, usually putting into a bowl, pouring over boiling water and leaving to stand for 5 mins. Fluff with a fork.

Add the olives, parsley, harissa, preserved lemon and lemon juice to the couscous and mix.

When the merguez are cooked, cut into 2cm/1in chunks and add to the couscous.

When the roasted veg are done, carefully remove the garlic clove. Add the veg to the couscous. Squeeze the garlic out of it's skin into the couscous mixture and stir to combine. Pack into your lunch box and leave to cool. Refrigerate overnight and your lunch is ready for the following day.

Linguine with Sausages, Tomatoes, Fennel and Ricotta

This is another quick and easy pasta recipe with so much flavour. The original recipe doesn't have sausages in it but they needed eating so I added them in. I loved the addition of the balsamic vinegar, which added a sweetness to the dish.

Linguine with Sausages, Tomatoes, Fennel and Ricotta (adapted from Olive Magazine July 2009)
(Serves 4)

8 pork sausages
3 garlic cloves, sliced
2 tbsp olive oil
2 small or 4 baby fennel bulbs, thinly sliced
6 plum tomatoes, seeded and diced a small bunch basil leaves, chopped
2 tbsp balsamic vinegar
300g spaghetti
100g low fat ricotta

Preheat the grill.

Grill the sausages for 15-20 mins turning occasionally, until they are evenly browned and cooked through. When the sausages are done slice them into rounds.

Meanwhile, heat the garlic and olive oil in a wide shallow pan. Add the fennel, season well then cook for 10 minutes until soft and golden.

Put the tomatoes, basil and vinegar in a large bowl with some seasoning.

Cook the pasta following pack instructions. Drain, mix with the tomatoes and sausages, pour the fennel mixture over and mix again. Dollop small spoonfuls of the ricotta over each plate. Serve.