- 4 medium fennel bulbs
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 15g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp extra virgin olive oil
- 200ml medium sherry
- 1 tsp fennel seeds, bruised in a pestle and mortar
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- ½ orange, zested and juiced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tsp granulated sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 100g goat’s curd
- 10g hazelnuts, toasted and coarsely chopped
Trim the tips of the fennel bulbs, removing any little feathery fronds (keep these for later). Quarter the bulb lengthways and remove the coarse outer leaves, then cut each piece in half again lengthways.
Melt the butter in a large frying pan and add the olive oil. Cook the fennel wedges over a medium-high heat for 2 mins each side or until they’re golden – keep moving them around the pan so you get an even colouring. Add 125ml sherry and the fennel seeds, then lower the heat and cover the pan. Cook the fennel for about 7 mins, then add the orange juice and cook, uncovered, for a further 7 mins or until the fennel is tender but not collapsing (the wedges should keep their shape). Turn the heat up and cook until the juices have almost completely disappeared.
Add the sugar to the pan and cook for about 30 secs, turning the fennel wedges over, or until slightly caramelised. Add the orange zest along with the remaining sherry. Season and cook, turning the wedges, until the sherry has reduced and the wedges are coated and glossy, but not too dark.
Put the fennel on a serving plate and dot teaspoons of goat’s curd around it. Sprinkle with the hazelnuts and top with the reserved fennel fronds to serve.