White Wine Braised Fennel 

Serves 4 

A tasty side dish to accompany all matter of grilled meats and fish but served with fresh crusty bread and cheese, this is a perfect choice for an al fresco spring-time lunch.

  • 2 fennel bulbs 
  • 2 tbsp. olive oil
  • 100g olives 
  • 1 lime, zest & juice 
  • Few sprigs of thyme 
  • 250ml dry white wine 
  • Sea salt & black pepper 

 

Preheat oven to 180C / 350F 

 Rinse the fennel then finely slice the base to remove any protruding core; trim the stalks and its fronds, reserving a few for garnish. Cut each bulb, through the core, in half and then half again into quarters – the core will hold it all together as it cooks. 

Heat the oil in an ovenproof casserole (which also has a lid) and sauté fennel, several at a time to brown and soften. Add the remaining ingredients, bring to a simmer and cover with the lid before transferring to the preheated oven for about 45 minutes until tender.