Braised fennel with saffron

Golden threads: braised fennel with saffron

It’s too easy to fall into a routine. Cooking the same food week in, week out is the gastronomic equivalent of travelling on auto-pilot. If it’s Monday, it must be leftovers. If it’s Tuesday, it must be a casserole…

I’m as guilty as the next person. I know what I like to eat and I keep cooking it over and over again.

However, I’m back on the 5:2 diet and I need an extra je ne sais quoi to make the day bearable. A raw vegetable or an undressed salad isn’t going to do it for me – especially as wine is strictly off limits on the 2 days.

Braised fennel with saffron proved the perfect addition to my culinary repertoire and helped to make steamed cod look appetising. Well, almost.

“As France shares a border with Spain, it is inevitable that some Iberian ingredients will find their way north”

It is another recipe I found in the brilliant recipe book Essentials of French Cooking. This is a dish you will find in the Midi-Pyrénées, the book explains. As France shares a border with Spain, it is inevitable that some Iberian ingredients will find their way north. Spain is one of the world’s chief producers of saffron, apparently.

Whatever the origins of the origins of this spice taken from the stamen of crocuses, it added a golden colour to otherwise white plate of food. Thank heavens that today my diet is back to normal.

This entry was published on Thursday, 23 October 2014 at 07:04. It’s filed under Food and wine and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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