Baked fennel and spinach

Serves 6 –8

• 15g lamb shoulder
• 2 tbsp olive oil
• 6 cloves garlic
• 3 tbsp ground fennel seeds
• 900g milk
• 100g double cream
• 3 tbsp chopped parsley
• 0 black pepper
• 1g new potatoes
• 1 bulb garlic
• 2 tbsp olive oil
• 1 sprig thyme
• 1 bay leaf
• 0 black pepper
• 3 heads fennel
• 2 tbsp olive oil
• 1 clove garlic
• 1 tsp chopped rosemary
• 400g spinach
• 8 cherry tomatoes
• 3 tbsp soft breadcrumbs
• 3 tbp
• 1 lemon

Step 1
“Let the people eat!

Step 2
To make mansaf, you grind these blocks, and then boil the crumbs in water, then add onions and a whole lamb, cut roughly into fist-sized chunks, its head and testicles included.

Step 3
In a large, heavy-based saucepan, heat the oil until very hot.

Step 4
Season and brown the lamb in 2-3 batches, depending on the size of your pan, heating the pan between each batch and putting the browned meat into a bowl.

Step 5
(If you put all the lamb in one go it will stew and you won’t get the flavour from the browned meat).

Step 6
When you have removed the last of the lamb, add the garlic and fennel seeds to the pan.

Step 7
Cook gently for a minute without browning, scraping the pan with a wooden spoon as you do.

Step 8
Return the lamb to the pan and cook for a few minutes, then add the milk and cream.

Step 9
The milk should just cover the lamb.

Step 10
Scrape the base of the pan again and bring the milk up to a simmer.

Step 11
Turn down the heat, cover and cook gently for about 1–1 ½ hours, or until the meat is very tender.

Step 12
Remove the meat from the pan and set to one side.

Step 13
Reduce the liquid over a high heat until it has thickened.

Step 14
Pass through a sieve, pushing all the juices through.

Step 15
Combine the meat with the sauce and warm through gently.

Step 16
Sprinkle with lots of chopped parsley.

Step 17
Preheat the oven to 190C/375F/gas mark 5.

Step 18
Cut the potatoes so they are all roughly the same size.

Step 19
If they are really small, this shouldn’t be necessary.

Step 20
Mix them in a large bowl with all the other ingredients.

Step 21
Season well.

Step 22
To make the bag, cut a long strip of baking parchment and fold in half.

Step 23
Open up and transfer the potatoes to the lower half.

Step 24
Fold the other half over and roll the open edges tightly to seal.

Step 25
You could make two bags if needed.

Step 26
Slide the bag on to a baking tray and place in the oven for about 40 minutes.

Step 27
If the bags are sealed properly, they should puff up and the potatoes cook inside.

Step 28
Break the bags open at the table for maximum effect.

Step 29
Trim the fennel and cut into wedges.

Step 30
Heat the oil until hot in a large pan and brown the fennel in batches.

Step 31
Return to the pan with the garlic and chopped rosemary.

Step 32
Add a little water and cover.

Step 33
Cook over a low heat for about 20 minutes or until the fennel is tender.

Step 34
Season well.

Step 35
Preheat the oven to 190C/375F/gas mark 5.

Step 36
Remove any thick long stalks from the spinach.

Step 37
Heat a large pan with a little olive oil until hot.

Step 38
Tip the spinach into the pan, season, stir quickly and cover.

Step 39
Give the pan a shake and leave for 1 minute.

Step 40
Remove the lid and stir well: the spinach should be wilted or well on the way.

Step 41
When cooked, tip it into a colander over a bowl (or sink) and press out any excess liquid.

Step 42
Let it cool.

Step 43
Fold together the fennel and spinach and check the seasoning.

Step 44
Transfer into a gratin or baking dish.

Step 45
Mix together the tomatoes, breadcrumbs, parmesan and zest with a little black pepper.

Step 46
Sprinkle over the fennel mix.

Step 47
Bake for 15 minutes or until browned on the top.