- 2 tbsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 pork loin steaks, trimmed of fat
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, thinly sliced
- 750g baby new potatoes, halved lengthways
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 fennel bulbs, thinly sliced, green fronds reserved
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 340g broccoli, broken into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
Crush the fennel seeds lightly in a pestle and mortar. Mix with half the oil and a little seasoning. Rub into the pork and set aside.
Heat oven to 200C/180C fan/gas 6. Heat remaining oil in a shallow ovenproof dish. Soften the onion and garlic for about 5 mins, then tip in the potatoes and brown for a few mins. Add the fennel, lemon juice and about 100ml water. Season, cover with the lid and cook in the oven for 35 mins.
Remove the lid, stir the potatoes and place the meat on top. Return to the oven, uncovered, and cook for another 10 mins or until the pork is cooked to your liking. Meanwhile, cook the broccoli.
Scatter over the reserved fennel fronds and serve with the broccoli.