At least a cold, grim and seemingly endless winter can make you appreciate home life and its comforts. On dark, Victorian-seeming nights, what could be nicer than coming home, lighting a fire and smelling the rich aroma of a casserole emerging from the kitchen?
Although this dish uses inexpensive stewing lamb and is extremely simple to make, the result is sophisticated enough to serve at an informal dinner. Broccoli or greens and sautéed potatoes go well.
Cut the base, top stalks and any marked outer parts off the fennel and slice each bulb into quarters lengthways. Bash the garlic cloves with the back of a heavy knife — the skin will come off easily — and slice into quarters lengthways. Arrange the fennel and garlic pieces amongst the lamb and add the fennel seeds and rosemary. Cover the dish and put in the oven for 20 minutes, until simmering. Turn the
© 1997 Josceline Dimbleby. All rights reserved.