Today we take a trip to Tuscany, more precisely to Siena, and for lunch, we refresh ourselves with a nice plate of pasta: ...

Yields: 4 servings Prep Time: 20 mins Process Time: 45 mins Total Time: 1 hour 5 mins Calories per Serving: 280 freshly ground black pepper, see intro pork fillet vegetable oil medium fennel bulb ...

Pork and fennel are a match made in heaven. Whether you slow-cook a shoulder with fennel and your favourite vegetables, or slice a fillet thinly as I have here, the taste is always sublime.

Wipe out the skillet. Repeat the process to fry the remaining 2 pork chops. Wipe out the skillet and add the remaining 1 tablespoon of oil. Add the fennel and cook over moderately high heat ...

Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length.

Cut the lasagne sheets lengthways into 3cm strips to make pappardelle. Peel and finely ... parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away ...

Jon Rotheram sets us up for the weekend with his mouth-watering roast pork with fennel gratin - perfect for a family get together. Rub the garlic over the pork belly. Place on a large wooden board ...