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Braised Fennel

Beautiful braised fennel which makes for an inviting side dish. This vegetarian recipe from Angela Hartnett is seasoned with rosemary, lemon and star anise.

From the book

Angela Hartnett


This fennel dish is perfect with fish and also goes well with chicken.

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2 fennel bulbs
2 tbsp olive oil
200ml Vegetable or Chicken stock
1 rosemary sprig
1 star anise
A squeeze of lemon juice, for serving
salt and freshly ground black pepper

Essential kit

You will need: a ridged cast-iron grill pan.


Cut the fennel into quarters or eighths, depending on size, and season with olive oil and salt.

Heat a ridged cast-iron grill pan and brown the fennel on both sides. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.

Transfer the fennel to an ovenproof dish. Pour in the stock and add the rosemary, star anise and seasoning. Bake for about 25 minutes or until soft and tender. If necessary, top up with more stock or water so the fennel doesn’t dry out. Squeeze over some lemon juice before serving.

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