Braised fennel with figs
Prep time: 10 minsTotal time: 
Braised fennel with figs
Prep time: 10 minsTotal time: 
Bruno Loubet
Born and brought up in France, chef Bruno Loubet has worked in many of Britain's top restaurants. His award-winning London restaurant Grain Store drove the trend for giving vegetables equal billing with meat. He loves to experiment with produce grown in his own garden.
Bruno Loubet
Born and brought up in France, chef Bruno Loubet has worked in many of Britain's top restaurants. His award-winning London restaurant Grain Store drove the trend for giving vegetables equal billing with meat. He loves to experiment with produce grown in his own garden.
Ingredients
- 2 fennel bulbs
- 1 tbsp olive oil
- 200ml orange juice
- 2 garlic cloves, sliced
- 1 tsp oregano or thyme leaves
- 4 figs, halved
- 2 tbsp extra-virgin olive oil
- 2 tsp good balsamic vinegar
- a small handful of basil leaves
Step by step
Prepare and plate up a couple of hours ahead, cover and serve at room temperaturer
- Trim the fennel and slice into quarters, so that the root holds each wedge together. Heat the oil in a frying pan and add the fennel. Cook, turning occasionally, for 10 minutes or until it is light golden brown.
-
Add the orange juice, garlic, oregano or thyme and some seasoning; cover with a lid and simmer for about 15 minutes.
-
Take the lid off, increase the heat and cook for another 5 minutes – by the end the fennel should be soft and glazed by the reduced liquid. Put to one side.
-
When you are ready to serve, place the fennel on a serving dish and add the figs. Drizzle over the extra-virgin olive oil and the balsamic. Finish with the basil leaves and some fresh black pepper. Serve slightly warm or at room temperature.
Recipe by Bruno Loubet
