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Spiced apples with leftover roast pork and crisp fennel
Fruit and vegetables
2
apples
, quartered and core removed
1
lemon
, zest and juice
1
garlic
clove, peeled and smashed
3 sprigs fresh
tarragon
1 green
chilli
, sliced
1
fennel
bulb, thinly sliced, fronds reserved
Tins, packets and jars
50g/1¾oz
plain flour
50g/1¾oz
polenta
Cooking ingredients
150g/5½oz
honey
2
star anise
2cm piece ginger, peeled and sliced, or large pinch
ground ginger
1 tsp
black peppercorns
1 tbsp
coriander seeds
, crushed
pinch
sea salt
drizzle
olive oil
2 tbsp
red wine vinegar
50g/1¾oz
cornflour
Dairy, eggs and chilled
200ml/7fl oz
buttermilk
Other
250g/9oz cold, leftover
roast pork
with all the cooking juices.
Back to recipe
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