Fruit: bananas, red grapes, golden plums, victoria plums, lemon
Vegetables: lettuces, fennel bulb, tomatoes, small bite peppers, onions, carrots, kale, colleen potatoes, salad
Whenever fennel turns up in the bag, it’s as if a bulb goes on over my head – fennel fajita
Fruit: Oranges, rhubarb, kiwis and apples
Vegetables: Onions, carrots, broccoli, mushrooms, spring onions, fennel
It’s a wrap, or at least a Fajita with the appearance of fennel in the bag. It is de rigeur for the four year to request broccoli soup should broccoli be included, and for an age when green vegetables are to children what crossed candlesticks are to Dracula, this is a request that is not refused.
Stewing the rhubarb with a nip of water and brown sugar, and serving with custard or ice cream brings back memories, and is that perfect combination of tart and tasty if got right.
There are a number of recipes for this about and it is really worth making. It takes 10 mins to prepare and is fantastic with a plate of risotto.
1 fennel
1 orange
12 black olives
glug olive oil
sprinkle of salt
Cut off base and tops of fennel and slice thinly from the bottom up. Cut the top and bottom off the orange, then carefully cut off all the peel and pith. Cut thin slices from the bottom up, then break them up a bit. Slice across the olives into thirds. Toss together all of the ingredients in a bowl and serve.
I’ve just been given a fennel by a friend who ‘didn’t want it’! I still have some peppers waiting to make their trip from fridge to plate so tonight we are having this. The spice mix for these is a bit of a hassle to buy/make, but if you up the quantities and make a jar of it, you’ll never have to buy a packet of Old El Paso again! Works well with chicken, pork or turkey fillets instead of the fennel. Downplay the chilli if you have little ones. A great, quick and healthy supper which is fun to eat!
olive oil to fry
1 Fennel
2 Onions
3 mixed Peppers
1 garlic
2 tsp tomato puree
3 tsp spice mix
To serve: bowls of crushed avocado, shredded iceberg or cos, grated cheese, thick yoghurt, warm wraps, chilli sauce and lime wedges
Prepare spice mix. Chop onions, fennel and peppers into strips. Peel and crush garlic. Heat oil and fry vegetables and garlic in a pan or wok. Add the spices and tomato. Add some water if its a bit too dry. Cook for 5 to 10 minutes until they are soft (make sure the meat is cooked through if you are using some). Season to taste. I usually just put the pan on the table with some tongs and let eveyone help themselves.
Warm a wrap (roll them all in foil and pop in a hot oven for 5 mins), spread on some avocado and yoghurt in a thick line up from an inch about the bottom to 12 o’clock. Place some of the fried mixture on top, then add cheese, lettuce, chilli and a squeeze of lime to taste. Fold up the bottom of the wrap over the mixture, then roll from left to right.
spice mix
2 tsp smoked sweet paprika
1 tsp each: paprika flakes, cumin, sugar, salt
1/4 tsp each: oregano, cinnamon, chilli
Mix well and store in a sealed jar.