Serves: 6–8
INGREDIENTS
2 large fennel bulbs
¼ cup olive oil
sea salt and freshly ground pepper
2 tablespoons honey
2 cloves garlic, thinly sliced
½ cup white wine or water
pinch of saffron threads
2 tablespoons currants
zest and juice 1 lemon
¼ cup whole blanched almonds, roasted
2 tablespoons flat-leaf parsley
METHOD
Trim off the fennel stalks and reserve any fronds. Cut the fennel in half through the root then cut into slim wedges, trying to keep each piece attached at the root.
Heat the olive oil in a large sauté pan and add the fennel. Season and cook over a medium heat until crisp tender and lightly coloured. You may have to do this in batches.
Add the honey, garlic, wine, saffron, currants and the lemon zest and juice and bring to the boil. Simmer until the pan juices are reduced and syrupy. Season again if required. Cool.
To serve: Add the almonds and parsley to the fennel. Transfer to a shallow serving dish, pour over the pan juices and scatter with the reserved fennel fronds.
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