With its strong aniseed-like flavour, fennel can be an acquired, but delicious, taste. Give it a try for yourself with a this warming slow-cooked garlic fennel recipe.
Serves 2 as a side dish
1 fennel bulb, quartered
2 knobs of butter
100ml white wine
1 sprig of thyme, leaves picked
8 cherry tomatoes, halved
1 garlic clove, peeled and left whole, but lightly bashed
Salt and freshly ground black pepper
Method
1 Preheat oven to 180ºC/160°C fan/gas mark 4. Put an ovenproof dish with a lid in the oven to heat up.
2 Cut off any tough-looking parts at the base of the fennel bulb. Place a frying pan over a medium heat and add a knob of butter. Brown the fennel gently for 5-6 mins, turning to ensure as much of the surface browns as possible. When it is done, add another knob of butter to melt in the pan, then transfer the fennel and butter to the hot baking dish.
3 Add wine, thyme leaves, tomatoes and garlic. Season lightly and return to the oven for 40 mins. The fennel is cooked when it is very tender and offers little resistance to the point of a knife. Serve hot. If you like, discard the garlic, pour off the sauce and reduce slightly in a pan before pouring back over the fennel.
Rice with lentils and crispy onions from The Islands Of Greece by Rebecca Seal (Hardie Grant, £25). Photography by Steven Joyce.