Minging though it might sound to add ouzo to anything (such as a drink), i was pleasantly suprised with the yumminess of a sauce i made with it last night. For a pan-fried fish dish, a fennel sauce is more traditional, but last night, fennel had i none. So instead i fried up thinly sliced celery in a vat of butter, and then near the end (while adding chives, cream, wine and ww vinegar) i also added a splish of ouzo.

Tick Vee Gee.

Although to be honest the vat of butter and cream was probably the key that made it so very nice, that hint of aniseed did make it that bit more special.