• Citrus-braised fennel with Parma ham and cashews

    Serves: 4
    Cooking Time: 1 hr


    • 60ml (¼ cup) butter
    • 30ml (2 tbsp) olive/avocado oil
    • 3 large fennel bulbs, quartered,
    • some stalk left on
    • 500ml (2 cups) orange juice
    • 250ml (1 cup) vegetable stock
    • zest of 1 lemon
    • 125ml (½ cup) white wine
    • 125ml (½ cup) fresh cream
    • salt and freshly ground black pepper, to taste
    • 120g Parma ham, thinly sliced
    • 125ml (½ cup) cashew nuts, roasted



    For the fennel, preheat the oven to 200°C.


    Heat the butter and oil in a large, ovenproof pan and fry the fennel until golden. Add the remaining ingredients, simmer for 5 minutes on the stove then transfer to the oven and roast until tender, about 30 minutes. Season and set aside.


    Heat the oven grill. Place the ham on a baking tray and grill until crisp, then chop roughly.


    To serve, scatter the grilled ham and toasted cashews over the braised fennel. Serve as a side dish (it is particularly good served with chicken and rice).