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Our 10 best fennel recipes Our 10 best fennel recipes
(7 months later)
Caramelised fennel and fig pizzaCaramelised fennel and fig pizza
Sweetness – roast fennel and moist fig – offset by the savoury crumble of baked feta on a nutty buckwheat crust. You can prepare the dough in advance and refrigerate it overnight.The Vibrant Table by Anya Kassoff (Roost Books)Sweetness – roast fennel and moist fig – offset by the savoury crumble of baked feta on a nutty buckwheat crust. You can prepare the dough in advance and refrigerate it overnight.The Vibrant Table by Anya Kassoff (Roost Books)
Makes 2 medium pizzas360ml purified water¾ tbsp salt 2½ tbsp coconut sugar or other sweetener, divided1 tbsp apple cider vinegar420g buckwheat flour, plus more for dusting½ tsp bicarbonate of soda 5 tbsp olive oilMakes 2 medium pizzas360ml purified water¾ tbsp salt 2½ tbsp coconut sugar or other sweetener, divided1 tbsp apple cider vinegar420g buckwheat flour, plus more for dusting½ tsp bicarbonate of soda 5 tbsp olive oil
For the topping2 large fennel bulbs, sliced into 6mm thick slices, green fronds reserved1 tbsp olive oilSalt and black pepper14 to 16 ripe figs30-60g feta cheese to taste preferably goat's milk and/or sheep's milk feta, shredded or crumbledFor the topping2 large fennel bulbs, sliced into 6mm thick slices, green fronds reserved1 tbsp olive oilSalt and black pepper14 to 16 ripe figs30-60g feta cheese to taste preferably goat's milk and/or sheep's milk feta, shredded or crumbled
1 Preheat the oven to 210C/415F/gas mark 6½. First, prepare the fennel. Brush both sides of the fennel slices with oil. Lay them on a parchment-covered baking tray. Sprinkle with salt and pepper. Roast for 20-30 minutes, turning every 10-15 minutes, until softened.1 Preheat the oven to 210C/415F/gas mark 6½. First, prepare the fennel. Brush both sides of the fennel slices with oil. Lay them on a parchment-covered baking tray. Sprinkle with salt and pepper. Roast for 20-30 minutes, turning every 10-15 minutes, until softened.
2 To make the dough, combine the water, salt, and 1½ tbsp of coconut sugar in a jar with a tight-fitting lid. Shake until the salt and sugar dissolve. Add the vinegar and shake lightly.2 To make the dough, combine the water, salt, and 1½ tbsp of coconut sugar in a jar with a tight-fitting lid. Shake until the salt and sugar dissolve. Add the vinegar and shake lightly.
3 Sift 200g of the flour into a large bowl, then add the bicarbonate of soda, 4 tbsp of olive oil, and the remaining sugar. Gradually add two-thirds of the sugar, salt and vinegar mix, stirring to combine. The dough will be quite liquid at this point.3 Sift 200g of the flour into a large bowl, then add the bicarbonate of soda, 4 tbsp of olive oil, and the remaining sugar. Gradually add two-thirds of the sugar, salt and vinegar mix, stirring to combine. The dough will be quite liquid at this point.
4 Start sifting more flour into the bowl, 25g at a time, mixing it in with a wooden spoon as you go. It is important to add the flour just a little at a time; if not, it may become too stiff, which will be hard to fix, even by adding more liquid. When the dough is no longer too sticky to be kneaded by hand. Dust your hands and the surface of the dough with flour and knead quickly for 2 minutes. The dough should be very soft and may still be slightly sticky at this stage.4 Start sifting more flour into the bowl, 25g at a time, mixing it in with a wooden spoon as you go. It is important to add the flour just a little at a time; if not, it may become too stiff, which will be hard to fix, even by adding more liquid. When the dough is no longer too sticky to be kneaded by hand. Dust your hands and the surface of the dough with flour and knead quickly for 2 minutes. The dough should be very soft and may still be slightly sticky at this stage.
5 Divide the dough in half and shape each piece into a ball. Put each ball on to the centre of a piece of cling film and flatten into a disk with the palm of your hand. Cover with more cling film and refrigerate for at least 30 minutes or overnight.5 Divide the dough in half and shape each piece into a ball. Put each ball on to the centre of a piece of cling film and flatten into a disk with the palm of your hand. Cover with more cling film and refrigerate for at least 30 minutes or overnight.
6 Set the oven to 200C/400F/gas mark 6. Dust a rolling pin with a little flour. Roll each piece of dough on a separate piece of parchment paper into a 6mm thick circle. Brush with oil. Bake for 10 minutes, one crust at a time.6 Set the oven to 200C/400F/gas mark 6. Dust a rolling pin with a little flour. Roll each piece of dough on a separate piece of parchment paper into a 6mm thick circle. Brush with oil. Bake for 10 minutes, one crust at a time.
7 Remove from the oven and top with the fennel, then the figs and cheese. Make sure that you cover the dough completely with topping, or it will dry and harden. Bake for another 12 minutes, one pizza at a time. Top with the fennel fronds and other greens and some black pepper. Let cool slightly before slicing.7 Remove from the oven and top with the fennel, then the figs and cheese. Make sure that you cover the dough completely with topping, or it will dry and harden. Bake for another 12 minutes, one pizza at a time. Top with the fennel fronds and other greens and some black pepper. Let cool slightly before slicing.
Orange and fennel saladOrange and fennel salad
We love the unadulterated freshness of this salad – a plateful of citrus and crisp green dotted with salty roast olives. Delicious as an accompaniment to meat dishes and oily fish.Sicily by Pamela Sheldon Johns (Silver Spoon Kitchen series, Phaidon)We love the unadulterated freshness of this salad – a plateful of citrus and crisp green dotted with salty roast olives. Delicious as an accompaniment to meat dishes and oily fish.Sicily by Pamela Sheldon Johns (Silver Spoon Kitchen series, Phaidon)
Serves 88 oranges, peeled, pith removed, cut into rounds3–4 fennel bulbs, thinly sliced, fronds reserved100g roasted olivesServes 88 oranges, peeled, pith removed, cut into rounds3–4 fennel bulbs, thinly sliced, fronds reserved100g roasted olives
For the dressing5 tbsp olive oilJuice of ½ lemon, strained2 tbsp chopped flat-leaf parsley1 tsp fennel seeds (optional)Salt and black pepperFor the dressing5 tbsp olive oilJuice of ½ lemon, strained2 tbsp chopped flat-leaf parsley1 tsp fennel seeds (optional)Salt and black pepper
1 Whisk together all the dressing ingredients in a bowl, then season to taste. Put the orange rounds into a separate bowl. Add the fennel and olives. Drizzle with dressing, and serve.1 Whisk together all the dressing ingredients in a bowl, then season to taste. Put the orange rounds into a separate bowl. Add the fennel and olives. Drizzle with dressing, and serve.
Crispy fried fennel with saffron aioliCrispy fried fennel with saffron aioli
Frying fennel keeps its natural flavour and juices, while adding a rich and welcome crispiness. This is a delectable nibble to serve at a dinner party.Recipe by Ben TishFrying fennel keeps its natural flavour and juices, while adding a rich and welcome crispiness. This is a delectable nibble to serve at a dinner party.Recipe by Ben Tish
Serves 4-6 as a snack1 large head of fennel or 2 smaller heads, trimmed, core removed, finely sliced lengthways220g plain flour, sifted 50g cornflour, sifted1 tsp bicarbonate soda375ml cold water1 litre olive oil, for frying½ tsp toasted fennel seeds, crushedSalt and lemon, for seasoningServes 4-6 as a snack1 large head of fennel or 2 smaller heads, trimmed, core removed, finely sliced lengthways220g plain flour, sifted 50g cornflour, sifted1 tsp bicarbonate soda375ml cold water1 litre olive oil, for frying½ tsp toasted fennel seeds, crushedSalt and lemon, for seasoning
For the aioli1 large egg yolk 1 tsp dijon mustard ½ garlic clove, peeled, very finely chopped 100ml vegetable oil 100ml extra virgin olive oil Salt and black pepper Lemon juice, to tasteFor the aioli1 large egg yolk 1 tsp dijon mustard ½ garlic clove, peeled, very finely chopped 100ml vegetable oil 100ml extra virgin olive oil Salt and black pepper Lemon juice, to taste
White wine vinegar, to taste A pinch of saffron, soaked in a little warm waterWhite wine vinegar, to taste A pinch of saffron, soaked in a little warm water
1 To make the aioli, whisk the yolk with the mustard and garlic, slowly adding the oils. As they incorporate into the yolk, you can speed up. When all the oil has been added, season and add lemon juice and vinegar to taste. Whisk in the saffron and water. Set aside.1 To make the aioli, whisk the yolk with the mustard and garlic, slowly adding the oils. As they incorporate into the yolk, you can speed up. When all the oil has been added, season and add lemon juice and vinegar to taste. Whisk in the saffron and water. Set aside.
2 Add the flours and bicarbonate of soda to a bowl and whisk in the water to form a fairly loose tempura-style batter – it should coat the back of a spoon. Leave for 20 minutes to rest.2 Add the flours and bicarbonate of soda to a bowl and whisk in the water to form a fairly loose tempura-style batter – it should coat the back of a spoon. Leave for 20 minutes to rest.
3 Heat the oil in a fryer or tall-sided pan to 180C/350F. In batches, dip the fennel into the batter, then carefully fry for 2-3 minutes until crisp and golden. Remove each batch, drain on kitchen paper and sprinkle with salt, crushed fennel seeds and a squeeze of lemon. Serve immediately, nice and hot, with the aioli.3 Heat the oil in a fryer or tall-sided pan to 180C/350F. In batches, dip the fennel into the batter, then carefully fry for 2-3 minutes until crisp and golden. Remove each batch, drain on kitchen paper and sprinkle with salt, crushed fennel seeds and a squeeze of lemon. Serve immediately, nice and hot, with the aioli.
Florentine fennel with parmesanFlorentine fennel with parmesan
Simplicity itself – a scattering of cheese, crumbs and butter is all you need. This recipe serves as an excellent reminder that good veg often requires little else.On Vegetables, by Elizabeth David (Quadrille)Simplicity itself – a scattering of cheese, crumbs and butter is all you need. This recipe serves as an excellent reminder that good veg often requires little else.On Vegetables, by Elizabeth David (Quadrille)
Serves 4-64 large fennel bulbs, trimmed, outer leaves pickedButter, for greasing, plus a little extra 4 tbsp breadcrumbs4 tbsp grated parmesanServes 4-64 large fennel bulbs, trimmed, outer leaves pickedButter, for greasing, plus a little extra 4 tbsp breadcrumbs4 tbsp grated parmesan
1 Heat the oven to 180C/350F/gas mark 4. Slice the bulbs in half lengthways. Plunge them into a saucepan of boiling salted water and cook for 7-10 minutes. When tender to the point of a skewer, drain them.1 Heat the oven to 180C/350F/gas mark 4. Slice the bulbs in half lengthways. Plunge them into a saucepan of boiling salted water and cook for 7-10 minutes. When tender to the point of a skewer, drain them.
2 Arrange the fennel halves, cut-side down, in a buttered gratin dish or individual dishes. Strew the breadcrumbs over them, then the grated parmesan, and finally dot with the knobs of butter. Put the gratin dish in the oven for 10-15 minutes until the cheese and breadcrumbs are pale gold and bubbling.2 Arrange the fennel halves, cut-side down, in a buttered gratin dish or individual dishes. Strew the breadcrumbs over them, then the grated parmesan, and finally dot with the knobs of butter. Put the gratin dish in the oven for 10-15 minutes until the cheese and breadcrumbs are pale gold and bubbling.
Fennel blossom ice-creamFennel blossom ice-cream
Fennel is the perfect accent to full-bodied creamy richness – it makes a lovely pud when served with really ripe peaches or nectarines.Bread Cake Doughnut Pudding, by Justin Gellatly (Penguin/Fig Tree) Fennel is the perfect accent to full-bodied creamy richness – it makes a lovely pud when served with really ripe peaches or nectarines.Bread Cake Doughnut Pudding, by Justin Gellatly (Penguin/Fig Tree)
Makes about 1 litre375ml whole milk450ml double cream1 vanilla pod6 tbsp fennel blossom/fennel fronds2 tbsp fennel seeds, crushedMakes about 1 litre375ml whole milk450ml double cream1 vanilla pod6 tbsp fennel blossom/fennel fronds2 tbsp fennel seeds, crushed
5 egg yolks150g caster sugar2 tbsp pastisA pinch of saltIce, for chilling5 egg yolks150g caster sugar2 tbsp pastisA pinch of saltIce, for chilling
1 Pour the milk and cream into a heavy-based saucepan. Split the vanilla pods lengthways and scrape out the seeds, then add both pods and seeds to the pan. Add the fennel blossom/fronds and the fennel seeds.1 Pour the milk and cream into a heavy-based saucepan. Split the vanilla pods lengthways and scrape out the seeds, then add both pods and seeds to the pan. Add the fennel blossom/fronds and the fennel seeds.
2 On a medium heat, slowly bring the mix to a gentle simmer and keep simmering for 3 minutes, to draw the oils out of the vanilla.2 On a medium heat, slowly bring the mix to a gentle simmer and keep simmering for 3 minutes, to draw the oils out of the vanilla.
3 Meanwhile, put your egg yolks and sugar into a large bowl and mix together.3 Meanwhile, put your egg yolks and sugar into a large bowl and mix together.
4 After 3 minutes' simmering, turn up the heat under the milk and bring to the boil. Pour this into the egg yolks, whisking constantly to prevent the eggs from curdling.4 After 3 minutes' simmering, turn up the heat under the milk and bring to the boil. Pour this into the egg yolks, whisking constantly to prevent the eggs from curdling.
5 Pour back into the saucepan and cook the custard on a low heat, stirring all the time, until it can coat the back of a spoon. This will take about 10 minutes. Do not allow the custard to boil or you will end up with scrambled eggs.5 Pour back into the saucepan and cook the custard on a low heat, stirring all the time, until it can coat the back of a spoon. This will take about 10 minutes. Do not allow the custard to boil or you will end up with scrambled eggs.
6 Strain through a fine sieve into a bowl, discarding the vanilla pods, and add the Pernod and a pinch of salt. Then chill in an ice bath, made by filling a larger bowl one-third full with ice and water, Stir occasionally to stop a skin forming. When it's cold, lay a piece of clingfilm directly on the surface of the custard and chill until completely cold, or churn straight away in your ice-cream machine. Churn according to the manufacturer's instructions, then transfer to a freezer-proof container and freeze until solid.6 Strain through a fine sieve into a bowl, discarding the vanilla pods, and add the Pernod and a pinch of salt. Then chill in an ice bath, made by filling a larger bowl one-third full with ice and water, Stir occasionally to stop a skin forming. When it's cold, lay a piece of clingfilm directly on the surface of the custard and chill until completely cold, or churn straight away in your ice-cream machine. Churn according to the manufacturer's instructions, then transfer to a freezer-proof container and freeze until solid.
7 Before serving, take it out of the freezer for about 10-15 minutes to allow it to soften.7 Before serving, take it out of the freezer for about 10-15 minutes to allow it to soften.
Fennel seed pralineFennel seed praline
A sprinkling of this fragrant crunchy topping will add a bright texture to any creamy pudding, hot or iced.Elliot's Cafe, elliotscafe.comA sprinkling of this fragrant crunchy topping will add a bright texture to any creamy pudding, hot or iced.Elliot's Cafe, elliotscafe.com
Makes about 400g160g sugar40ml water15g fennel seeds240g blanched almondsMakes about 400g160g sugar40ml water15g fennel seeds240g blanched almonds
1 Simmer the sugar, water and fennel seeds together until it reaches 116C. Add the almonds and stir over a medium heat till the sugar and seeds crystallise round the nuts.1 Simmer the sugar, water and fennel seeds together until it reaches 116C. Add the almonds and stir over a medium heat till the sugar and seeds crystallise round the nuts.
2 Continue cooking until it turns a light caramel colour and the seeds have become nicely toasted.2 Continue cooking until it turns a light caramel colour and the seeds have become nicely toasted.
3 Spread across a baking tray to completely cool, then blitz finely in a food processor.3 Spread across a baking tray to completely cool, then blitz finely in a food processor.
Galette au fenouilGalette au fenouil
Taking the inherent sweetness of the fennel to a whole new level, this recipe uses whole bulbs simmered in fennel-seed syrup and baked in all-butter puff pastry for a decadent, herbaceous dessert.On Baking, by Mark Hix (Quadrille)Taking the inherent sweetness of the fennel to a whole new level, this recipe uses whole bulbs simmered in fennel-seed syrup and baked in all-butter puff pastry for a decadent, herbaceous dessert.On Baking, by Mark Hix (Quadrille)
Serves 4200g ready-made all-butter puff pastryPlain flour, for dusting1kg fennel, fronds trimmed300g caster sugar2 tsp fennel seeds2 tsp dill or fennel fronds, finely chopped Icing sugar, for dusting200g creme fraicheServes 4200g ready-made all-butter puff pastryPlain flour, for dusting1kg fennel, fronds trimmed300g caster sugar2 tsp fennel seeds2 tsp dill or fennel fronds, finely chopped Icing sugar, for dusting200g creme fraiche
1 Roll out the pastry to about 3mm thick on a floured surface. Cut into four 13cm discs and prick with a fork. Refrigerate for 1 hour.1 Roll out the pastry to about 3mm thick on a floured surface. Cut into four 13cm discs and prick with a fork. Refrigerate for 1 hour.
2 Meanwhile, prepare the topping. Put the fennel into a saucepan with the sugar and seeds. Cover with water, bring to the boil and simmer gently for about 1 hour, until the fennel is soft to the point of a knife. Remove the bulbs from the syrup, setting both aside. Preheat the oven to 200C/400F/gas mark 6.2 Meanwhile, prepare the topping. Put the fennel into a saucepan with the sugar and seeds. Cover with water, bring to the boil and simmer gently for about 1 hour, until the fennel is soft to the point of a knife. Remove the bulbs from the syrup, setting both aside. Preheat the oven to 200C/400F/gas mark 6.
3 Put the pastry on a baking tray and cover with a wire rack, to stop them rising while cooking. Bake for 7 minutes, then flip them and cook for a further 4 minutes with the rack back in place. Remove from the oven and set aside.3 Put the pastry on a baking tray and cover with a wire rack, to stop them rising while cooking. Bake for 7 minutes, then flip them and cook for a further 4 minutes with the rack back in place. Remove from the oven and set aside.
4 Strain 500ml syrup through a fine-meshed sieve into a clean pan. Bring to the boil, lower to a simmer and cook until it has reduced to around 4-5 tbsp in volume. Let it cool a little, then add the chopped fennel fern or dill.4 Strain 500ml syrup through a fine-meshed sieve into a clean pan. Bring to the boil, lower to a simmer and cook until it has reduced to around 4-5 tbsp in volume. Let it cool a little, then add the chopped fennel fern or dill.
5 Cut the fennel bulbs lengthways into 5mm slices. Arrange the slices on the pastry discs in a circular pattern, ensuring it goes all the way to the edges. Dust with icing sugar and bake for 7–8 minutes until golden (cover with foil if they colour too rapidly). Serve with the syrup and a dollop of creme fraiche.5 Cut the fennel bulbs lengthways into 5mm slices. Arrange the slices on the pastry discs in a circular pattern, ensuring it goes all the way to the edges. Dust with icing sugar and bake for 7–8 minutes until golden (cover with foil if they colour too rapidly). Serve with the syrup and a dollop of creme fraiche.
Chicken with garlic and fennelChicken with garlic and fennel
Full of spices, herbs and aromatics, this is a simple, heartwarming plate of savoury chicken and fennel, melting in a rich tomato sauceMy Favourite Ingredients, by Skye Gyngell (Quadrille)Full of spices, herbs and aromatics, this is a simple, heartwarming plate of savoury chicken and fennel, melting in a rich tomato sauceMy Favourite Ingredients, by Skye Gyngell (Quadrille)
Serves 41 chicken (about 1.4kg) jointed into 8 pieces2 tbsp olive oil1 tsp fennel seeds1 tsp coriander seeds2 red onions, peeled and finely sliced1 dried red chilli1 tsp saffron threads4 garlic cloves, peeled and crushed2 fennel bulbs, trimmed and outer leaves removed250ml white wine2 x 340g jars (or tinned) peeled plum tomatoesPared zest of 1 orange3 bay leaves5 thyme sprigs1-2 tbsp extra virgin olive oil (optional)Salt and black pepperServes 41 chicken (about 1.4kg) jointed into 8 pieces2 tbsp olive oil1 tsp fennel seeds1 tsp coriander seeds2 red onions, peeled and finely sliced1 dried red chilli1 tsp saffron threads4 garlic cloves, peeled and crushed2 fennel bulbs, trimmed and outer leaves removed250ml white wine2 x 340g jars (or tinned) peeled plum tomatoesPared zest of 1 orange3 bay leaves5 thyme sprigs1-2 tbsp extra virgin olive oil (optional)Salt and black pepper
1 Season the chicken with salt and pepper. Heat the oil in a flameproof casserole (large enough to hold all the ingredients comfortably) over a medium heat. When hot, brown the chicken in batches, turning golden and pleasing to the eye. Then set aside. Pour off all but 1 tbsp of fat from the casserole.1 Season the chicken with salt and pepper. Heat the oil in a flameproof casserole (large enough to hold all the ingredients comfortably) over a medium heat. When hot, brown the chicken in batches, turning golden and pleasing to the eye. Then set aside. Pour off all but 1 tbsp of fat from the casserole.
2 In a separate pan, gently warm the fennel and coriander seeds until they release their fragrance, then grind in a pestle and mortar.2 In a separate pan, gently warm the fennel and coriander seeds until they release their fragrance, then grind in a pestle and mortar.
3 Add the onions to the casserole and cook over a low heat for about 5 minutes, until sweet and translucent. Crumble over the chilli and add the ground seeds, saffron and garlic. Season with a good pinch of salt and a little pepper, and stir well to combine. Cut the fennel bulb into quarters and add to the pan.3 Add the onions to the casserole and cook over a low heat for about 5 minutes, until sweet and translucent. Crumble over the chilli and add the ground seeds, saffron and garlic. Season with a good pinch of salt and a little pepper, and stir well to combine. Cut the fennel bulb into quarters and add to the pan.
4 Add the wine, raise the heat a little and reduce for a minute or so. Add the tomatoes. Return the chicken to the pan, then add the zest and herbs. Reduce the heat and put the lid on the casserole. Cook gently for 40 minutes, or until the chicken is almost falling from the bone. Adjust the seasoning.4 Add the wine, raise the heat a little and reduce for a minute or so. Add the tomatoes. Return the chicken to the pan, then add the zest and herbs. Reduce the heat and put the lid on the casserole. Cook gently for 40 minutes, or until the chicken is almost falling from the bone. Adjust the seasoning.
Pickled fennelPickled fennel
A condiment that draws attention to the delicate flavours at work in this pretty plant, and is best served with fish or pork. Add chopped dill to highlight the hints of aniseed.Salt Sugar Smoke, by Diana Henry (Mitchell Beazley)A condiment that draws attention to the delicate flavours at work in this pretty plant, and is best served with fish or pork. Add chopped dill to highlight the hints of aniseed.Salt Sugar Smoke, by Diana Henry (Mitchell Beazley)
Makes 1 litre 1 tbsp salt1kg small fennel bulbs800ml cider vinegar1½ tbsp white, black and pink peppercorns100g granulated sugarZest of 1 lemon, finely grated1 tsp fennel seedsOlive oil, to sealMakes 1 litre 1 tbsp salt1kg small fennel bulbs800ml cider vinegar1½ tbsp white, black and pink peppercorns100g granulated sugarZest of 1 lemon, finely grated1 tsp fennel seedsOlive oil, to seal
1 Add the salt to a pan of water and bring to the boil. Meanwhile, cut and reserve any leafy fronds from the fennel, remove the outer leaves and trim the tops. Cut lengthways into 2-3mm thick slices. Blanch for 30 seconds – no more, you need to work fast – and remove with a slotted spoon. Rinse under cold water over, then thoroughly pat dry.1 Add the salt to a pan of water and bring to the boil. Meanwhile, cut and reserve any leafy fronds from the fennel, remove the outer leaves and trim the tops. Cut lengthways into 2-3mm thick slices. Blanch for 30 seconds – no more, you need to work fast – and remove with a slotted spoon. Rinse under cold water over, then thoroughly pat dry.
2 Add the rest of the ingredients, except the oil, to a pan and slowly bring to a boil, stirring to help the sugar dissolve.2 Add the rest of the ingredients, except the oil, to a pan and slowly bring to a boil, stirring to help the sugar dissolve.
3 Pack the fennel into a warm sterilized jar, putting any fronds among the slices. Pour the vinegar solution and spices over. Cover with oil. Seal with a vinegar-proof lid and use within a year. Refrigerate once opened.3 Pack the fennel into a warm sterilized jar, putting any fronds among the slices. Pour the vinegar solution and spices over. Cover with oil. Seal with a vinegar-proof lid and use within a year. Refrigerate once opened.
Braised fennel and celeriac with pastisBraised fennel and celeriac with pastis
For this dish, allow a minimum of one large fennel bulb per person.The Vegetarian Option, by Simon Hopkinson (Quadrille)For this dish, allow a minimum of one large fennel bulb per person.The Vegetarian Option, by Simon Hopkinson (Quadrille)
Serves 22-3 tbsp olive oil2 fennel bulbs, trimmed, cut into 8 lengthways1 medium celeriac, peeled and cut into chipsSalt and black pepper50g butter2-3 tbsp pastis 100ml white wineJuice of 1 small lemon2 tbsp chopped parsleyServes 22-3 tbsp olive oil2 fennel bulbs, trimmed, cut into 8 lengthways1 medium celeriac, peeled and cut into chipsSalt and black pepper50g butter2-3 tbsp pastis 100ml white wineJuice of 1 small lemon2 tbsp chopped parsley
1 Set the oven to 150C/300F/gas mark 2. Heat the oil in a lidded, ovenproof cooking pot over a low-medium flame. Add the fennel and celeriac, season and turn them in the oil until lightly gilded – about 15 minutes or so.1 Set the oven to 150C/300F/gas mark 2. Heat the oil in a lidded, ovenproof cooking pot over a low-medium flame. Add the fennel and celeriac, season and turn them in the oil until lightly gilded – about 15 minutes or so.
2 Add the butter and allow to froth, then turn down the heat. Season and add the pastis and wine. Spoon these juices over the veg, add the lemon juice and bubble gently. Cover put in the oven for 1 hour, until soft and meltingly tender. Stir in the parsley and serve directly from the pot.2 Add the butter and allow to froth, then turn down the heat. Season and add the pastis and wine. Spoon these juices over the veg, add the lemon juice and bubble gently. Cover put in the oven for 1 hour, until soft and meltingly tender. Stir in the parsley and serve directly from the pot.