This simple vegetarian fennel side dish is packed with flavour thanks to fragrant saffron and fiery harissa. With the bulb gently simmered until yielding and soft, it's the perfect small plate to serve as part of a larger Middle Eastern feast.
Recipe courtesy of
2 fennel, halved
60g of unsalted butter
50g of caster sugar
4g of table salt
370ml of water
1 pinch of saffron
4 tbsp of natural yoghurt
4 tbsp of harissa
fronds of fresh dill, to garnish
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Preheat an oven to 180°C/gas mark 4. Place the butter, sugar, salt, water and saffron in a small saucepan and bring to a simmer
Place the fennel halves cut-side down in a baking dish big enough to hold them in a snug single layer. Pour over the simmering saffron mixture, then cover the tray in foil. Cook in the oven for 45 minutes, turning the fennel halfway through, until soft
Place a tablespoon of yoghurt and a tablespoon of harissa on each plate. Top with a fennel half, drizzling it with some of the cooking liquor. Garnish with dill fronds and serve
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.