Blog Post & Recipe: where there's smoke, there's duck ...
Smoked duck! Ah, of course, I said. Sichuan smoked duck. Of course. Erm, but I've never smoked anything in my life before. (Honest, Dad.) So, er, how?
Recipe: Hugh Fearnley-Whittingstall's salsify recipes
Salsify and scorzonera are beautiful names for rather unprepossessing roots, but if they're unfamiliar to you, I urge you to get intimate with them.
Salsify fritters ... Salsify tempura with a spicy dipping sauce ... Salsify gratin
Blog Post & Recipe: Faux Fennel Pollen (via a link to the same blogger's recipe for Fennel and Orange Salad)
So I experimented, grinding some fennel seeds along with coriander, black peppercorns, sea salt and a dash of cayenne. I used an electric coffee grinder, pulverizing the mixture to a powder ... I rubbed the mixture on both sides of some boneless pork chops
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