Fennel with juniper, garlic & chilli

Name: Fennel with juniper, garlic & chilli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 3 large fennel bulbs; 1 lemon, juice; 2 tbsp Essential Olive Oil; 10 g butter; 3 cloves garlic, finely sliced; ½ tsp chilli flakes; 5 juniper berries, crushed in a mortar and pestle (you won’t manage to do much more than make rough little chunks); 50 ml dry white vermouth or dry white wine; 50 ml vegetable or chicken stock

We often think of fennel with fish or white meat, but the juniper in this Diana Henry side dish works as a bridge that connects it to spiced pork. Delicious with Diana's sausages with lentils & pickled grapes recipe on waitrose.com

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High fibre1 of your 5 a day

Serves6
CourseSide
Prepare20 mins
Cook25 mins
Total time45 mins

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3 large fennel bulbs
1 lemon, juice
2 tbsp Essential Olive Oil
10g butter
3 cloves garlic, finely sliced
½ tsp chilli flakes
5 juniper berries, crushed in a mortar and pestle (you won’t manage to do much more than make rough little chunks)
50ml dry white vermouth or dry white wine
50ml vegetable or chicken stock

Preheat the oven to 200ºC, gas mark 6. Trim the tops of the fennel bulbs – remove and reserve any feathery fronds. Halve each piece and discard the discoloured and tough outer layer. Put the lemon juice in a bowl (it stops the fennel from going brown) and add the fennel as you cut it. Cut each half into 4-6 wedges.
Heat the olive oil and butter in a large frying pan and fry the fennel wedges over a high heat on both sides until golden. Season as you go. Add the garlic and chilli, then cook until the garlic is pale gold.
Add the juniper berries, then deglaze the pan with the vermouth or wine and stock. There should only be a few tablespoons of liquid left. Season and transfer to an ovenproof serving dish or gratin dish. Chop the reserved fennel fronds finely and scatter on top. Cook in the oven until the fennel is golden and tender, about 15 minutes. Serve with the sausages.

Typical values per serving when made using specific products in recipe