Braised fennel with goat's cheese
Slowly braising the fennel turns it meltingly soft and helps it absorb the flavour of the herbs and spices in this recipe by Honey & Co. Mop up the juices and oozy goat’s cheese with crusty bread, or serve alongside grilled chicken or salmon.
- Serves4
- CourseStarter
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Ingredients
- 1 fennel bulbs, (about 400g)
- ½ x 20g pack thyme
- ½ unwaxed lemon, finely sliced
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp sea salt flakes
- 2 bay leaves
- 50ml olive oil
- 125g log British soft goat’s cheese
- 1 pinch pul biber
- Crusty bread, to serve (optional)
Method
Preheat the oven to 200°C, gas mark 6. Cut the fennel through the root into thick wedges. Put the thyme sprigs in the base of an ovenproof dish or saucepan that can hold all the fennel wedges in 1 layer. Arrange the fennel on top, followed by the lemon slices, peppercorns, coriander seeds, sea salt flakes and bay leaves. Pour over 150ml water, then drizzle over the oil. Cover with a scrunched sheet of baking parchment, directly touching the top, then cover with a lid or a sheet of foil.
Transfer to the oven and cook for 50 minutes, then uncover and mix carefully – most of the water should have been absorbed and the fennel should be softened and glazed. Add the whole goat’s cheese log on top and sprinkle over the pul biber, then return, uncovered, to the oven for 8 minutes. Serve with crusty bread, if liked, taking care to avoid the whole spices.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 920kJ/ 223kcals |
|---|---|
Fat | 19g |
Saturated Fat | 6.1g |
Carbohydrates | 4g |
Sugars | 2.6g |
Fibre | 4.9g |
Protein | 5.1g |
Salt | 1.5g |