Fennel is simple and beautiful slow-cooked with garlic and lemon. It's the perfect accompaniment to my roast pork with limes and garlic. Follow them both up with mini pavlovas with date cream and fruit.
Ingredients
2 | Fennel bulbs (Main) |
2 Tbsp | Olive oil |
2 | Garlic cloves, crushed |
1 tsp | grated lemon zest |
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Directions
- Slice the fennel bulbs in half lengthways then slice thinly.
- Heat the oil in a pan over a medium heat. Turn to low, add fennel, garlic and lemon zest. Cook for 30 minutes until slightly caramelised.
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