- Preparation and cooking time
- Serves 6
- 100g butter
- 4 large fennel bulbs , thinly sliced
- 1 onion , thinly sliced
- vegetable oil , for frying
- 75g smoked bacon , chopped
- ½ small pack parsley , chopped
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.