Sunday 30 March
We got home from a long day of watching the Henley boat races, where Oxford women creamed Cambridge in a non-culinary sense.
So for a touch of elegance without much fuss, we sliced and braised a giant fennel in white wine, and swiftly caramelized a pair of sectioned (not pared) pears in another pan.
While these fixins waited under wraps, we fried up three nice pink pork chops (patted with thyme, salt, and pepper) and laid them lovingly on their fennel beds, with the pears, a crumble of stilton, and a sprig of fennel frond on top.
They combined beautifully, like Pimm's cup on a spring afternoon when the Dark Blue are winning.