1 litre (1 3/4 pints) water
600 g (1 lb 5 oz) fennel, quartered
4 bay leaves
1 tsp grated orange zest
100 ml (3 1/4 fl oz) orange juice
1 tsp fennel seeds
1 tbsp chopped fresh
tarragon 1 tsp cornflour, blended with a little cold water
rapeseed or vegetable oil spray
1 x 125 g (4 1/2 oz) orange, peeled and quartered
600 g (1 lb 5 oz) fennel, quartered
4 bay leaves
1 tsp grated orange zest
100 ml (3 1/4 fl oz) orange juice
1 tsp fennel seeds
1 tbsp chopped fresh
tarragon 1 tsp cornflour, blended with a little cold water
rapeseed or vegetable oil spray
1 x 125 g (4 1/2 oz) orange, peeled and quartered
method
1. Bring the water to the boil in a large, lidded saucepan and add the fennel and bay leaves. Reduce the heat, cover and simmer for 20 minutes, or until the fennel is tender. Drain in a colander, discarding the bay leaves, and keep warm.
2. Meanwhile, put the orange zest and juice, fennel seeds and tarragon into a small saucepan over a high heat and bring to the boil. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Remove from the heat, cover with clingfilm to prevent a skin forming and keep warm.
3. Heat a griddle pan over a high heat and spray lightly with oil. Add the fennel and cook, turning frequently, until golden brown on all sides.
4. Add the orange quarters and brown on both sides.
5. Serve the fennel and orange quarters with the sauce spooned over.
2. Meanwhile, put the orange zest and juice, fennel seeds and tarragon into a small saucepan over a high heat and bring to the boil. Gradually add the cornflour mixture, stirring constantly, and cook until thickened. Remove from the heat, cover with clingfilm to prevent a skin forming and keep warm.
3. Heat a griddle pan over a high heat and spray lightly with oil. Add the fennel and cook, turning frequently, until golden brown on all sides.
4. Add the orange quarters and brown on both sides.
5. Serve the fennel and orange quarters with the sauce spooned over.
serving amount
serves 4
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