Last night I made Nigella's "Mellow Lamb Steaks" from a recent New York Times recipe. The idea seemed to be to cook them with garlic and orange in such a way that they didn't taste too garlicky or orangey. This worked out, and they were delicious. Lamb fat is always delicious, really. We had roasted mini-fennel with it. I don't know if it was essential for the fennel to be minature to work as well as it did. When I woke up this morning I had been dreaming that I made the recipe again in some sort of competition and it was delicious, but I was refusing to tell anyone what the ingredients were, as I knew I shouldn't have stolen Nigella's recipe. Catherine MacColl