Vegetarian mains
Braised fennel and peppers with anise
An easy, aromatic vegetarian dish of fennel and red pepper slow-cooked in white wine and herbs. Enjoy this as a side with anything from pork chops and chicken to fish or halloumi. Or toss it with your favourite grain and a scattering of toasted nuts and pumpkin seeds for a simple midweek dinner.
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
- 150ml white wine
- salt and pepper
Method
-
Step 1
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.
-
Step 2
Add the coriander and fennel seeds, then the garlic and cook for 2 minutes.
-
Step 3
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.