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Braised fennel with figs


Serves: 8
timePrep time: 10 mins
timeTotal time:
Braised fennel with figs
Recipe photograph by Kris Kirkham

Braised fennel with figs

Get figgy with Bruno Loubet's braised fennel with figs recipe - a lovely sweet and sticky side dish

Serves: 8
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
68Kcal
Fat
4gr
Saturates
1gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
1gr
Salt
0gr

Bruno Loubet

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.

See more of Bruno Loubet’s recipes
Bruno Loubet

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.

See more of Bruno Loubet’s recipes

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

Get ahead

Prepare and plate up a couple of hours ahead, cover and serve at room temperaturer

  1. 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.
  2. Add the orange juice, garlic, oregano or thyme and some seasoning; cover with a lid and simmer for about 15 minutes.

  3. 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.

  4. 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

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