Caramelised Fennel

An unusual vegetable side dish, ring the changes by including carrots. For 2 to 4 people:

• 2 medium/large heads of fennel
• 1 oz butter
• 1 tsp sugar
• 5 fl oz cider
• 1 fl oz cider/white wine vinegar
• salt

Wash and trim the fennel, only slice off enough root to leave the bulb intact, quarter each bulb. Reserve the fronds for a garnish.

Steam the fennel for 10 minutes.

Wipe the pan, return to the heat and then melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other cut side for another few minutes.

Now combine the cider, cider vinegar and a little salt, and pour this into the pan. Then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 15 minutes. Then turn the fennel and continue to cook, uncovered, for around 10-15 minutes or until tender. Check from time to time to see if cooked.

When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Serve using the chopped fennel fronds as a garnish.

If using carrots then cut into large wide batons, around the same length as the fennel quarters and cook with the fennel.