kathrine pelosi wrote:

Thank you for getting in touch with me, just trying to make carrying your shopping home trendy and stylish but also thinking about improving the trolley so i think you are right, they would have to be very strong and hardy so the consumer is getting good value for money.

Thank you for giving your opinion

Hello Katherine. Could we please try to keep this thread free from non-cooking-related questions?  Thank you.

Thistledo, it's unlikely the Food Team will have time to get around to this on a Friday but I will say that last week I cooked fennel bulbs with rice in a heavy cast-iron casserole dish in the oven, and it was sublime. If you fancy it, lightly heat dry rice in a bit of olive oil on the stove top in the casserole dish with a few whole black peppercorns, take off the heat before it starts to brown, tuck a few fennel bulbs in with the warmed coated rice, cover well with water, put the lid on and put in the oven at about 180C until cooked - usually about 20-30 minutes. Just scrape the top with a fork and judge it for yourself - don't stir it. This is easily my favourite way of cooking rice even on its own and the fennel flavours it wonderfully. It's go down a storm on the side of a cod dish!

The fennel you talk of must be a whole lot smaller than the fennel that's available to me. Huge bulbs that are so fibrous that I no longer bother buying it. Supermarket and fruit and veg shop. Farmers' markets don't have it (when I go). Used to grow it when I lived in a house with a large garden but it's difficult when now limited to balcony life ( though I do have a well stocked herb and salad leaf collection.

Hi, Cookdoc...As Jamie is rather busy at the moment, may I take this opportunity to welcome you to the forum ...


And, Yes, unless the recipe specifically tells you not to add the juice, then the entire contents of the can go in...

Thanks Karen, although I've used that method before.  Maybe, just for tonight's meal, I'll gently poach it in veg stock.