Fennel, one of the three main herbs used in production of absinthe
Butterflies and cabbage are usually a ‘no no’, at least for gardeners, but Jimmy’s Farm is different. He loves them!
And here is his recipe for a hearty, two dish meal comprising soup followed by Roasted Vegetables with Feta Cheese and an Avocado and Walnut Salad.
Ingredients
1 medium white onion or ½ a large onion
Head of fennel
250g of pancetta
Half of pointed cabbage
125g of clotted cream
Two tabs finely chopped tarragon
Two tabs olive oil
1 litre of boiling water
1 tab of organic soup bouillon
Process
Cook the pancetta in a dry iron pan until it turns golden. Remove to large saucepan. Sautee roughly chopped onion and fennel until they become transparent. Add to pancetta.
Add the tarragon, and boiling water. Cook until tender.
Add the finely sliced cabbage. Cook until al dente.
Gently stir in the clotted cream.
Serve with a crusty, hot baguette on the side.
A glass of creamy dry Prosecco went down beautifully as accompaniment.
Butterflies:
Jimmy’s online shop:
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