So I decided to start off this half term as I mean to go on, by eating, drinking and pampering!
After a quick pedicure, we headed into Bath for the afternoon, which was looking glorious in the sunshine. I had forgotten how lovely it is to have the sun streaming in through your window on a Sunday morning – it definitely helped me get up in a good mood.
I devoured The Observer Food magazine (how cool is Jack Monroe?!) then devoured a pulled pork burger and a side of fried pickles…why is all food better fried?! Note to self…must eat a salad today to balance things out!
Today’s recipe is a tasty sauce which I made for a midweek pasta dinner.
It’s a twist on a classic Bolognese with the lovely aniseed-like crunch of fennel to add a bit of variety.
A glug of olive oil
Salt and pepper
400g of lamb mince
1 fennel bulb, peeled and chopped
2 garlic cloves, finely chopped
A few pinches of dried rosemary
1 can of tinned tomatoes
A small jar of black olives, roughly chopped
How to make it
- Begin by frying off the lamb in a little oil, spooning away any excess fat
- When the lamb has browned, season well then add the fennel, garlic and rosemary and cook for another 5-10 minutes until the fennel has started to colour
- Add the tomatoes and olives
- Simmer for around 15 minutes – if your sauce becomes too thick then add a dash of water
- Serve with spaghetti (or any other type of pasta you fancy) and a generous serving of Parmesan