Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Chop any fronds off the fennel bulbs and set aside for garnish. Slice each fennel bulb into six wedges lengthways, leaving the core attached so the wedges don’t fall apart during cooking.
2. Heat the oil and half the butter in a large frying pan, add half the fennel wedges in a single layer, season and cook until browned on both sides; about 4-5 minutes each side. Transfer to an ovenproof dish using a slotted spoon and repeat with the remaining butter and fennel. Set the pan aside; you’ll use the leftover buttery juices to toast the hazelnuts.
3. Nestle the rosemary sprig in amongst the fennel, and then pour over the stock and orange juice. Cover with foil and bake for 25 minutes or until tender.
4. Meanwhile, toast the hazelnuts in the buttery frying pan until lightly golden. Set aside to cool, then roughly chop.
5. Once the fennel is tender, carefully pour the cooking liquid into a small saucepan. Bubble until reduced by half. Keep the dish of fennel covered with foil to keep warm.
6. Pour the reduced sauce back over the fennel and scatter with any fennel fronds, the chopped hazelnuts and goat’s cheese.
   
   *Check your stock is gluten-free and use vegetarian cheese if required.
   Waste not

   Roll leftover goat’s cheese into balls with oiled hands. Place in a sterilised jar, add herbs and spices of your choice then pour in olive oil to cover. Chill and marinate for 2 days; eat within 2 weeks. Delicious on crackers, bread or salads.