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Braised fennel with pork ragu

Sat, 1 August

Pork mince ragu with braised fennel wedges, cinnamon and herbes de Provence, simmered in stock and finished with maple syrup and sherry vinegar, served over easy couscous or bulgur.

Top 10 lamb recipes that make the most of every cut

26 July

Lamb is red meat so it should be a treat, not everyday fodder. And there are cheaper cuts than racks, loins and cutlets, however delicious occasional feasts those can be.

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About me

I’m Anna, the cook, photographer and writer for Cuisine Fiend. I created it in 2014 and soon realised I enjoyed working on the blog much more than my comfortable public sector day job.

I’m married to The Weather Man, the tech brains behind Cuisine Fiend, and we live in the south of England.