Picture: Courtesy of Waitrose & Partners
Fennel has a delicate flavour and is easier to make than you think. Couple this with a hearty main dish for a warming winter meal.
Planning
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Serves: 6
Ingredients
2 large bulbs fennel, or 3 smaller ones
2 tbsp olive oil
15g unsalted butter
125ml orange juice
35ml vermouth
100ml chicken or vegetable stock
1 tbsp clear honey
Method
1 Trim the tops of the fennel bulbs. Remove and retain any feathery fronds. Discard any discoloured outer layers. Halve each bulb lengthways. If you are using large bulbs, cut each half into four wedges; if smaller ones, two to three wedges.
2 Heat the olive oil and butter in a large frying pan and fry the fennel wedges over a high heat on both sides so that they get a good golden brown colour. You may have to do this bit in batches.
3 If you’ve coloured the wedges in batches, put them all back into the pan. Add all the other ingredients (except the fennel fronds), with some seasoning. Cook for 10-15 minutes, turning the pieces of fennel over from time to time, until tender and you just have a little juice left in the bottom of the pan. Transfer to a warm serving dish. Chop any reserved fennel fronds, add and serve.
Recipe and image courtesy of Waitrose & Partners
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