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    Honey Champagne Fennel

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    Honey Champagne Fennel

    If you can't find a bottle of inexpensive dry champagne, use any dry sparkling white wine instead.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 6 fennel bulbs
    • 2 lemons, juiced
    • Salt and freshly ground pepper
    • 50g butter
    • 1 tsp olive oil
    • 3 tsp honey
    • 300ml dry, sparkling white wine


    1. Trim the fennel bulbs and cut in half lengthways. Put them in a pan and pour the lemon juice over them. Season with a good grind of pepper and a little salt. Pour in enough water to just cover the bulbs. Bring to the boil and simmer, covered, for 10-15 minutes.
    2. Drain the fennel and set aside. Save a little of the water. Put the butter, oil and honey in the dry pan over a high heat. When foaming, return the fennel to the pan and cook until the bulbs brown a little. Pour in the sparkling wine and let the liquid reduce for about 15 minutes. Taste and season again with plenty of pepper. Once the base of the fennel bulbs are soft, the dish is ready. If you find the fennel is not yet soft enough, add a few teaspoons of the saved fennel cooking water and continue to cook. Arrange the bulbs on a platter and pour the Mchampagne and honey sauce over the top. Serve.

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