This grilled pork tenderloin features a sweet and tangy glaze from yellow mustard, cherry jam, and balsamic vinegar along ...

Preheat a grill to medium-high and make sure the grate is clean. Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with ...

Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife. Preheat the grill to high.

4. Top with thinly sliced fennel mixed with chopped chives and season with lemon juice. 5. Serve with hummus on the side. 1. Soak chickpeas overnight in water. Rinse and drain chickpeas ...

Cut the fennel into 6 wedges, each through the root. Cook in boiling water with salt and lemon juice added, until just soft. Drain well and pat dry on kitchen paper. Cut the onions into 6 wedges ...

Grill skin side up for six minutes on one side, turn over and grill for a further two minutes In a bowl add the very fine shaved fennel with the lemon juice - leave this for 20 minutes ...