Tabard "no trouble" fennel seed potato bake


Butter a baking dish and lay down a layer of thinly sliced raw potatoes.
Sprinkle with one teaspoon of fennelseeds, some salt and freshly ground pepper.
Dot with butter.
Finnish by pouring a mug of stock or boullion over the top.
Bake for about an hour at gas 4/electric 350F.
Cover if it gets too crispy round the edges.




One comment

  1. Cor! Looking FANTASTIC!!!!! Well done All. Martin, you were right! I do need to invest in a little digital camera! (I can’t believe I’ve said that!, but the photos are great and quickly on the site and it just all looks amazing!) Thank you for the opportunity! I had a fantastic day with you all Friday and really really enjoyed it. Happy Days. Nik (I don’t know how to make smiles on the machine, but I am SMILING!

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