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Ingredients
- chicken stock 250ml
- white wine 250ml
- olive oil 60ml
- lemon juice 60ml
- shallot 60g, diced
- salt 5g
- black peppercorns 5
- bay leaves 1
- fennel seeds 6g
- mustard seeds 8g
- coriander seeds 5g
- flat-leaf parsley stalks a small bunch
- thyme a few sprigs
- baby carrots 8, scrubbed and halved
- fennel 1 small bulb, trimmed and sliced
Method
-
Step 1
Put all the ingredients for the pickle into a pan and bring to a simmer for 5 minutes. Cool to room temperature, cover and infuse overnight.
-
Step 2
Strain the liquor though a fine sieve, discarding the solids, then bring the pickle to a simmer in a pan, and add the vegetables. Cook until just tender, about 5 minutes. Drain and serve alongside the pork pie with the rest of the accompaniments.
Nutritional Information
- Kcals 43
- Carbs 4.9g
- Protein 1.1g
- Fat 1.2g
- Sugars 2.6g
- Salt 0.2g
- Saturates 0.1g
- Fibre 3g
