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Ham in a red wine sauce




Source of Recipe


Romans in Britain


List of Ingredients




Sliced ham
¼ litre/½ pint red wine
60 ml/2floz red wine vinegar
1 tsp dried dill tops
1 tsp dried thyme
2 tsp ground coriander
1 tbsp honey
Hakf a head of fennel (about 175 g/6 oz)
1 tsp ground pepper
1 large slice wholemeal bread
Sea salt


Recipe



Finely chop the fennel.

Mix all the ingredients except the bread in a pan and braise the chopped fennel in the sauce until tender.

Meanwhile cut the crust off the bread.

Pour the fennel and wine sauce into a blender and liquidise together with the bread until smooth.

Return the sauce to the pan and heat gently before serving, stirring occasionally to prevent sticking.

Serve with slices of ham