Fennel and apple coleslaw.

I love coleslaw, it’s a little bit retro but everyone loves it. This is a bit of a twist on it using fennel and apple, serve this with a nice fat grilled pork chop and you will be laughing.
I make mine using the grating blade in a food processor, takes no time at all.

Makes enough for about 6 people.

Method

½ a large white cabbage
1 red onion
1 bulb of fennel
1 apple (something firm)
2 carrots
1 Garlic clove
the juice and zest of 1 lemon
1 teaspoon of Dijon mustard
1 small tub of Crème fraiche
Sea salt and pepper.

Using a food processor or hand grater, grate all of the veg and the garlic clove.
In a large bowl add the veg and stir in the mustard and enough crème fraiche to coat.
Season to taste and add the lemon juice and zest. Give the whole thing a good mix up.
There are lots of other combos you can do so try some other veg that a nice eaten raw and you cant go wrong.

Parsnip and Fennel Gratin

This is a great little dish. I love to cook this for Sunday Lunch. Works really well with roasted meats like Pork Shoulder or Roast Chicken.

Serves 4

You will need:-

4 Large Parsnips cleaned
2 Bulbs of Fennel (keep the herb tops)
300ml Double Cream
Large handful of grated Parmesan Cheese
Small handful of Thyme leave
Salt and Pepper
Knob of Butter

Method.

Pre heat oven to Gas 6
Cut the Parsnips and Fennel into fine slices.
With the butter grease a high sided oven dish and season.
In a bowl season the Cream with lots of Salt and Pepper.
Add half of the Cheese and all of the Thyme to the Cream.
In the oven dish build up layers of Parsnips and Fennel.
Pour over the Cream mixture and top with the remaining Cheese
Bake in the oven for about 30 mins until the veg is cooked through and the top is nice and golden.