This week friends have come down to visit me on Bryher and they confirmed that these are officially the best hot cross buns in the world. Soft and squidgy, mildly spicy with a sticky sugary glaze.
After the coffee morning we wander home avoiding the puddles. I wander the the green at the bottom of the garden and see tufts of wild fennel. When we were little we had a guinea pig called Fruitie. We used to pick bag fulls of the stuff to feed to him because he loved it. Since then it's continue to grow ignored by everyone.
Foraged Fennel Chicken.....(Serves 4)
3 tbsp olive oil
3 garlic cloves
1 big handful of fennel
1 sprig of rosemary
1 glass wine
1 tbsp plain flour
In a pestle and mortar crush the herbs and garlic. Rub over the chicken and leave for an hour to marinate.
Pop in an oven (pre heated to 180'c) for around an hour or a half or until juice run clear from the fattest part.