Beautiful braised fennel which makes for an inviting side dish. This vegetarian recipe from Angela Hartnett is seasoned with rosemary, lemon and star anise.
This fennel dish is perfect with fish and also goes well with chicken.
|2 tbsp||olive oil|
|200ml||Vegetable or Chicken stock|
|A squeeze||of lemon juice, for serving|
|salt and freshly ground black pepper|
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.