Slow-cooked fennel with lemon
- 3 large fennel bulbs (about 300g each), trimmed, fronds reserved
- 2 essential Waitrose lemons
- 75ml essential Waitrose olive oil
- 3 garlic cloves, finely sliced
- 3 bay leaves
- 4 tbsp roughly chopped flat leaf parsley
- 3 mint sprigs, leaves picked
1. Preheat the oven to 180˚C, gas mark 4. Halve the fennel bulbs lengthways through the core, then cut each half into 3 wedges, keeping the core intact. Put in a roasting tray in a single layer. Pare large strips of lemon zest over the fennel, then squeeze over the lemon juice. Pour over the olive oil and 50ml water, then add the sliced garlic and bay leaves; season.
2. Give the tray a shake to coat the fennel in the juice, then cover tightly with foil. Roast for about 1 hour, until the fennel is soft, removing the foil 10 minutes before the end of cooking time. Set aside to cool.
3. Spread the cooled fennel on a serving plate with its juices (discard the bay leaves). Sprinkle over the chopped parsley, mint leaves and fennel fronds.
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