Garlic & fennel slow-roasted pork baps with apple sauce & garlic mayo from The Ginger & White Cookbook (page 96) by Tonia George and Emma Scott and Nicholas Scott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rhubarb chutney for the book's "Bramley apple sauce".

  • TheNegliGent on January 06, 2016

    Very good - the fennel flavour meant the left-over pork worked well in a fennel / tomato pasta

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