- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 large fennel bulbs, thinly sliced
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- vegetable oil, for frying
- 75g smoked bacon, chopped
- ½ small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.
After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.
Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.
The bulb-shaped stem base has a distinct aniseed flavour that becomes milder during cooking. Larger bulbs have tough cone-shaped cores, so cut these out. You can use the edible fronds for garnish and keep the stalks for stocks.