If you're looking for a tasy side or light meal, Maggie Beer has the recipe for you

fennel-and-curd

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

  • 1. 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.

  • 2. 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.

  • 3. 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.

  • Recipe from Maggie Beer’s Autumn Harvest (Penguin Books, $29.99).

    Related Articles

    Food

    10 healthy festive recipes

    Eat well and feel your best this festive season.

    Read more
    Food

    5 delicious festive recipes on a budget

    A festive menu that won't break the bank.

    Read more
    Food

    Superfood breakfast bowl recipe

    A fresh and juicy breakfast, full of colourful goodness.

    Read more
    Food

    Nutty granola bars recipe

    Boost your energy with these simple homemade snack bars, pac...

    Read more