• 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.


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.

Goes well with


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