Easy peasy, lemon squeezy.

So, back to the grindstone after what felt like an awfully quick weekend. My beetroot soup received mixed reactions at work today. Not a lot of beetroot love around it seems (not a surprise) but quite a lot of love for the colour pink. Specifically Beetroot Magenta, which I feel should be an official Pantone colour. I have managed so far not to spill any soup (I fear for my beige carpet) but think it really is only a matter of time before something I like gets an unwanted splash of pink.

Tonight we will mostly be eating pork steaks with sagey apples, baked potatoes and lemony fennel.

Fennel's great. I came to it late having, like a lot of people, not really been a fan of all things aniseedy. Liquorice, fennel, aniseed balls, sambuca... But like with coffee, olives and goats cheese it is worth learning to love it. 

Slice the fennel into thickish pieces and cook on a low heat with olive oil, the juice of half a lemon, salt and pepper until tender. Mine was a little on the crunchy side due to Dr W's train being late and consequently my timings being a little off. Damn you South West Trains.

Sagey apples. Classic pork friends. Fry slices of apple in a little olive oil with sage until they start to caramelise which doesn't take long. Then, in the same pan fry the pork steaks seasoned with salt and pepper. Keep the fat on (do it) and don't overcook them. If you're unsure if they're done just cut into one. It should be juicy but not pink. Don't eat undercooked pork. Bleurgh.

Serve with the baked potatoes and lemony fennel.

This lemon juicer is one of my favourite ever finds. It looks like a lemon! How clever!

I would like to apologise for the poor quality of posts recently by the way. I have been trying to watch TV and write at the same time which, for me apparently, is quite hard. Simple person. Tonight's post has been written to the banjo musings of Charlie Parr. Love it.