Confit Fennel with Saffron and Harissa Recipe
4
50 minutes
Ingredients
- 2 fennel, halved
- 60g of unsalted butter
- 50g of caster sugar
- 4g of table salt
- 370ml of water
- 1 pinch of saffron
- 4 tbsp of natural yoghurt
- 4 tbsp of harissa
- fronds of fresh dill, to garnish
Method
1
Preheat an oven to 180°C/gas mark 4. Place the butter, sugar, salt, water and saffron in a small saucepan and bring to a simmer
2
Place the fennel halves cut-side down in a baking dish big enough to hold them in a snug single layer. Pour over the simmering saffron mixture, then cover the tray in foil. Cook in the oven for 45 minutes, turning the fennel halfway through, until soft
3
Place a tablespoon of yoghurt and a tablespoon of harissa on each plate. Top with a fennel half, drizzling it with some of the cooking liquor. Garnish with dill fronds and serve