♫ ♪ ♫ “T’was an evening in October, I’ll confess I wasn’t sober,
I was carting home a load with manly pride,
When my feet began to stutter and I fell into the gutter,
And a pig came up and lay down by my side.
Then I lay there in the gutter and my heart was all a-flutter,
Till a lady, passing by, did chance to say:
“You can tell a man that boozes by the company he chooses,”
Then the pig got up and slowly walked away.” ♪ ♫♪ ♫ Various artists
This is not really a Spanish dish but as I can buy all the ingredients here I often cook it, particularly as it is a one-pot dish.
Baked fennel pork with lemony potatoes and onions
Crush some fennel seeds then mix with a little oil now rub it over pork chops.
Fire up your oven to 180ºC | 160ºC fan | 350ºF | Gas 6
Heat some oil in a casserole dish then soften a sliced onion, chopped garlic before adding baby new potatoes (halved). Brown for a few minutes then add thinly sliced fennel, juice from one lemon and some water. Season and cover the dish and cook in the oven for 30 minutes or so.
Remove the lid and place chops on top and pop back into the oven until cooked to your liking.
Serve with greenery of your choice.
Health note: Fresh fennel can help control IBS.