Mitch Tonks' braised fennel

Jill Dupleix
Mitch Tonks' braised fennel
Mitch Tonks' braised fennel Photo: Edwina Pickles

This is good, hot or cold, with any piece of fish. Or add a few mussels and clams and serve it as a main course.


4 small fennel bulbs

200ml dry white wine

2-3 sprigs fresh thyme

2 cloves of garlic, peeled and sliced

1 tsp coriander seeds, toasted

1 tsp fennel seeds, toasted

1/2 mild red chilli, finely chopped

Juice of 1 lemon

1/2 wine glass of Pernod

50ml good olive oil

Salt and freshly ground black pepper

A handful of fresh parsley, chopped


Preheat oven to 180C. Put all the ingredients except the parsley into a casserole with a tight-fitting lid. Bring to a simmer and bake 30-40 minutes or until the vegetables are soft and tender. Remove from the oven, check the seasoning, add the parsley and serve at room temperature or chilled.