Fennel braised with cider and honey

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

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Serve gently braised fennel bulbs cooled to finger heat – the best temperature for summery vegetable dishes – as a simple starter for lunch in the garden.


  • 3–4 fennel bulbs with their fronds
  • About 300 ml dry cider
  • 1 tb


Preheat the oven to 230°C/450°F/Gas mark 33.

Trim the fennel bulbs, reserving the tough outer, leaves and the fronds. Depending on their size, halve or quarter the bulbs, leaving the layers still attached at the base. Arrange them in a single layer in a gratin dish. Wipe and di