Name: Braised fennel with bacon, lemon and vermouth
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: as a side
Ingredients: 2 fennel bulbs; 100g cubed pancetta; 150ml bianco vermouth; 500ml vegetable stock; 1 small lemon cut into wedges; 1 rosemary sprig; 2 tsp honey; 2 tbsp butter; green salad or wild rice to serve

Braised fennel with bacon and lemon on a white serving dish

2 fennel bulbs
100g cubed pancetta
150ml bianco vermouth
500ml vegetable stock
1 small lemon
cut into wedges
1 rosemary sprig
2 tsp honey
2 tbsp butter
green salad or wild rice
to serve

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Wash and trim the bases of the fennel. Remove and reserve any green fronds, then cut the bulbs into slim wedges through the core.
step 2
Tip the wedges into a baking dish, add the pancetta, vermouth, stock, lemon wedges, rosemary and honey. Season well. Cover with foil and bake for 1 hr-1 hr 30 mins or until a knife can easily be inserted into the fennel and it feels soft. Use a slotted spoon to transfer the fennel and bacon to a platter.
step 3
Put the tray on the hob and simmer until the liquid is reduced by half. Check for seasoning, adding more salt, lemon juice or honey if needed. Stir in the butter, then spoon over the fennel. Garnish with any reserved fennel fronds, then serve with salad or wild rice.