Sage, Florence fennel, and Pernod pasta from Sarah Raven's Garden Cookbook by Sarah Raven

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

  • saladdays on November 24, 2011

    This is one of the best ways of cooking fennel I have found. the addition of the Pernod to the slow cooked fennel seems to heighten the taste and soften it. Fennel can be tough if not gently cooked. We have lots in our garden to cook before the first frost!

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