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Firstly, here is a photo of the new Spring time wreath adorning our front door. The culmination of an afternoons foraging in the sun… Love and Happiness…


So for dinner i was inspired by my new found blogs (see yesterdays post). I envisioned a stack of tasty veg, lightly coated in a spiced polenta crust, surrounded by a bed of fresh, raw greens. Then i remembered our pickled Fennel! Which we hadn’t yet tried- its amazing; fresh, crunchy, tangy! It totally transformed a humble salad into hero- worthy salad. I decided to pair the sweet, earthy veg stack and the tart salad with some delicate shavings of Iberico cheese (which was going in the bin at the supermarket- idiots) and a perfectly poached egg- total Tuesday decadence!


(Serves 2, Gluten- free, Vegan if you omit the egg and cheese)

Vegetable Stack:

  • 1/2 Sweet Potato
  • 1 large Tomato
  • 1/3 Aubergine
  • tablespoon of Olive Oil
  • tablespoon of Polenta
  • teaspoon of Nigella seeds
  • teaspoon of Caraway Seeds
  • 1/2 teaspoon of Salt
  1. Heat your oven to 180c
  2. Slice the veg into disks about 1/2 inch thick, arrange the sweet potatoes on one baking tray and the tomato and aubergine on another
  3. Drizzle with the oil
  4. Mix the remaining ingredients in a small cup and sprinkle onto the veg
  5. Place the sweet potato at the top of your oven and the other tray on the shelf below
  6. Cook for about 20 minutes, until golden
  7. Arrange in a stack, start with a disk of aubergine at the bottom

Citrus Drizzle:

  • juice of both 1/2 Lemon and 1/2 Orange
  • 1 tablespoon of Olive Oil
  • 2 cloves of Garlic, very finely chopped/ minced
  • 3 Shallots, minced
  • 6 sprigs of Lemon Thyme
  1. Heat all the ingredients in a small pan on a medium heat,
  2. Gently simmer for 5 minutes, or until the sauce has halved in mass
  3. Drizzle over your stacks


Pickled Fennel Salad:

  • Handful of Pickled Fennel (or use fresh coated in Lemon juice)
  • 4 large handfuls of Salad Leaves
  • 1/5 cucumber, finely sliced
  • 6 Spring Onions, sliced
  • 4 Radish, sliced thinly
  1. Arrange in a circle around your stack of veg,
  2. Shave a few slices of cheese on top (if using)
  3. Adorn your stacks with a poached egg, and sprinkle a nice paw-ful of freshly ground peppercorns.