Creamy Fennel

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Serves 4

  • 1 ½ lb / 750gms Fennel
  • 1 tsp Fennel Seeds
  • 1 oz Butter
  • 300 ml chicken stock
  • 6 tbsp cream or ½ cup milk with 2tsp cornflour dissolved in it

Trim off the feathery tops to use for garnish. Slice the fennel. Crush the fennel seeds on a chopping board with the end of a rolling pin. Melt the butter in a frying pan and fry the seeds and fennel slices on a low heat until soft. Now tip in the stock and allow to bubble for about 2minutes. Add the cream or milk and stir until the sauce has thickened. This also works well as a sauce for pasta.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.