More of Nigel's favourite lemon flavour, though I used only 1 lemon, which was plenty. What really sang out in this lovely roast pork loin dish, though, is an ingredient uncredited in the recipe title - fennel seeds, which added a most unusual and delicious, almost Italian note - the Italians love fennel in their pork sausages. Really nice recipe, delicious served with local purple sprouting. Started with asaparagus wrapped in prosciutto (more pork!) and we'll finish with a little creamy rice pudding and local rhubarb baked with orange zest and juice. Sorry, can't find the recipe online, but basically, pork loin, chunky wedges of new potatoes, wedges of lemon, fennel seeds and olive oil. Roast it all till sticky and brown and unctuous.
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