-
Recipe from Maggie Beer’s Autumn Harvest (Penguin Books, $29.99).
Fennel with goat’s curd recipe
-
Serves: 2
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
-
-
Melt the butter over low heat in a heavy-based frying pan until nut-brown, then add a splash of the olive oil and gently seal the fennel quarters on both sides. Add fennel fronds, bay leaves and lemon, if using, then season with salt and pepper.
-
Add the verjuice or white wine and remaining olive oil, then cover and simmer for about 20 minutes or until cooked through. Remove the lid, then increase the heat to high and cook for another 5 minutes, or until fennel is coloured and pan juices are reduced to a syrup.
-
Remove the fennel, season to taste and serve as a warm salad, topped with spoonfuls of goat’s curd and baby purple basil or chopped parsley.
-
-
Zesty lemon grilled calamari with garlic recipe
Deliciously fresh and light, perfect for summer feasts.
-
Vietnamese salad recipe
How to make a healthy Vietnamese salad, bursting with flavour.
-
10 simple and healthy lunch ideas
Feast on our top 10 healthy lunch ideas.
-
How is ‘phubbing’ hurting your relationships?
Here’s how to stop phubbing and be more mindful of your phone habits, to help improve face to face interactions with your family and friends.
-
Is sharing a meal the secret ingredient to a happier life?
Why social connection may be the most important ingredient on your plate.
-
Comforting chicken noodle soup
Packed with anti-inflammatory ingredients including leek, garlic and ginger, this chicken noodle soup is hearty, full of goodness and great for any night of the week.
Subscribe to receive the best from Live Better every week. Healthy recipes, exercise tips and activities, offers and promotions – everything to help you eat, move and feel better.
By clicking sign up I understand and agree to Medibank's privacy policy