An Edible Voyage

August 2021 Agrodolce. That addictive, lip-smacking Italian goodness, the epitome of Mediterranean cuisine. It's so good in fact, even challenging fennel submits to the most delicate and delicious of dinners. Heat the oil from the anchovies, fry finely chopped garlic, pine nuts and slivered fennel, before stirring in honey, raisins, red wine vinegar and the anchovies.  Simmer until the liquid evaporates and, at the last moment, toss through fresh dill.  Serve on flatbread - if you want to go homemade, see below for the softest, fluffiest, moorish, yet super simple flatbread around. Quick Flatbread Melt 50g butter in 3/4 cup warm milk.   Add 2 cups plain flour.  Knead for 2 mins.  Rest for 30 mins.  Divide in to 4.  Roll in to rounds approx 0.3cm thick.  Cook one at a time in an oiled pan over medium heat for around 90 secs on each side, or until it bubbles up and turns golden

April 2020 This is a really satisfying dinner that showcases many seasonal flavours.  Whole courgettes baked in a foil parcel with fennel, vine tomatoes, chilli, lemon juice and whole cloves of garlic, served with lemon zest infused breadcrumbs, pine nuts and orzo.  The juicy courgette is lovely with the crunch of breadcrumbs, soft, aniseedy fennel, and the sweet burst of vine tomatoes.  Just enough heat from the chilli allows the fresh flavours to shine, the lemon keeps it refreshing, and the pops of rich nuttiness from the pine nuts bring it all together.  Personally I didn't feel it needs the orzo as it's substantial enough with the breadcrumbs.