In the meantime I have been sourcing more winter warming dishes for the small people and I and I stumbled upon this delightful recipe from Good Food - to be honest if the fennel that I bought had been properly tasty fennel (as in Italian fennel) then I think it would have been too overpowering for Z & T but as it was it was very mild (Sainsburys, pah!) and they loved it! It was also ridiculously quick and easy, I served with basmati rice.
Chicken, Fennel and Tomato Ragout
1 large fennel bulb
- Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
- Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.