Fennel

I got some delicious looking chorizo and fennel stuffed pork belly from work, and delicious it was! I slow cooked it in a low oven for about 2 hours to make the meat tender and cook off most of the fat. Served with some creamy mash and fresh beans, it was quite a lovey dinner...i'd love to try getting an un-cut roll and cooking it whole, then slicing bits off that to serve, if it would be possible. One to consider!


As a bit of pud i used up some hot cross buns and spelt bread by trying the 'spiced french toast' from April's edition of Good Food magazine. For two hot cross buns mix 1 tablespoon of butter with half a teaspoon of cinnamon. Beat together an egg, 50ml of milk and another teaspoon of cinnamon. Half the hot cross buns and spread the cinnamon-butter in the middle of each. Dip the buns in the egg mix and leave to soak appropriately for how eggy you like the bread! Heat a bit of butter in a frying pan and cook the hot cross buns for 1-2 minutes each side or until lightly golden.

Mine weren't exactly the neatest looking, but were still warming and yummy. Especially served with a drizzle (drenching) of maple syrup!