Colour and spice and all things nice
With spring in full flow I am getting lovely fennel in my vegetable box but was growing tired of the same old recipes. Luckily Riverford provide suggestions every week for using my veg so this week I tried something new.
serves 4:
Ingredients:
1 Tbsp olive oil
25g butter
2 fennel bulbs, trimmed and cut into thick slices
2 red peppers, sliced
1 tsp coriander seeds, toasted and ground
1 tsp fennel seeds, toasted and ground
2 garlic cloves, crushed
150 ml white wine
Method:
Heat the oil and butter in a large pan on a medium heat. Add the fennel and peppers. Cook, stirring until beginning to soften and brown. Add the coriander and fennel seeds, then the garlic and cook for 2 minutes. Add the wine, cover and simmer until it has almost evaporated and the veg is tender. Stir to stop it sticking; add a splash of water if needed. Check the seasoning and serve.
Presentation is not my strong point and it may look like a mess but it tastes delicious and is full of yummy, healthy things. Give it a go!
