|sausage and roasted fennel stew|
So I made the roasted fennel and tomato stew again to go with last Sunday's roast chicken. I had amended the recipe a little by dry-roasting a scattering of fennel seeds and coriander seeds, then whizzing them up in the blender and adding to the vegetables. These ground spices seemed to give the stew even more zest and zing and worked beautifully with my pomegranate roasted chicken.
There were some leftovers. Frankly, there always are - whether by design or because sometimes I just overdo things. I suspect though that the combination of a few grilled wild boar sausages that I had bought from Salvino, my local Italian deli, combined with the leftover roasted fennel and tomato stew which I served with a few wild leek potato cakes might become a firm fixture on the menu. The porky sausages had a hint of fennel and the sweet fruitiness of red wine which worked perfectly with my veg, all mopped up with some crisp garlicky potato cakes.