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Diana Henry's orange & honey braised fennel
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Often people who think they don’t like fennel find they actually do, so encourage the naysayers. Cooking really mellows the aniseed flavour, as does the orange. It’s wonderful against the sweetness of pork
2 large bulbs fennel, or 3 smaller ones
2 tbsp olive oil
15g unsalted butter
125ml orange juice
100ml Cooks’ Ingredients Chicken or Vegetable Stock
1 tbsp clear honey
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.
Typical values per serving:
This recipe was first published in November 2017.