Vegetable pot pie butter,    chicken stock,    saffron,    pepper,    parsley,    butternut squash,    potato,    carrot,    onion,    fennel,    asparagus,    eggs,    salt,    baking powder,    pernod,    double cream,    water,    flour 1) Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirrin...

Steamed vegetables with tomato and basil dressing chili dried/powder,    olive oil,    pepper,    basil,    yellow squash,    carrot,    spring onion,    garlic,    fennel,    asparagus,    zucchini/courgette,    tomato,    cauliflower,    broccoli,    white wine vinegar,    salt 1) For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, brea...

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