¼ cup olive oil
1 cup old bread, chopped
3 fennel bulbs, quartered
¼ cup white wine vinegar
¼ cup water
3 cloves of garlic, sliced


1.Pour one tablespoon of the olive oil into a small pan and heat on a medium heat.
2.Add the bread and stir constantly until golden and crispy.
3.Slice fennel into quarters lengthways.
4.Pour the remaining olive oil into a heavy-based dish and heat to high.
5.Carefully place the fennel, cut side down, in the dish. Once browned, turn and repeat on the other cut side.
6.Once both sides are browned, add the vinegar, water and garlic, put a lid on the dish, reduce the heat to medium-low and continue cooking for 12 minutes, or until the fennel is just tender when poked with a knife.
7.Serve with the fried breadcrumbs and shavings of parmesan.

Recipes, food styling & photography Will Bowman & Jane Lyons

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