Serves: 6–8
INGREDIENTS
2 large fennel bulbs
¼ cup olive oil
sea salt and freshly ground pepper
2 tablespoons honey
2 cloves garlic, thinly sliced
½ cup white wine or water
pinch of saffron threads
2 tablespoons currants
zest and juice 1 lemon
¼ cup whole blanched almonds, roasted
2 tablespoons flat-leaf parsley
METHOD
Trim off the fennel stalks and reserve any fronds. Cut the fennel in half through the root then cut into slim wedges, trying to keep each piece attached at the root.
Heat the olive oil in a large sauté pan and add the fennel. Season and cook over a medium heat until crisp tender and lightly coloured. You may have to do this in batches.
Add the honey, garlic, wine, saffron, currants and the lemon zest and juice and bring to the boil. Simmer until the pan juices are reduced and syrupy. Season again if required. Cool.
To serve: Add the almonds and parsley to the fennel. Transfer to a shallow serving dish, pour over the pan juices and scatter with the reserved fennel fronds.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.