Confit fennel with saffron and harissa

Confit fennel with saffron and harissa

PT50M

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1
Preheat an oven to 180°C/gas mark 4. Place the butter, sugar, salt, water and saffron in a small saucepan and bring to a simmer
2
Place the fennel halves cut-side down in a baking dish big enough to hold them in a snug single layer. Pour over the simmering saffron mixture, then cover the tray in foil. Cook in the oven for 45 minutes, turning the fennel halfway through, until soft
3
Place a tablespoon of yoghurt and a tablespoon of harissa on each plate. Top with a fennel half, drizzling it with some of the cooking liquor. Garnish with dill fronds and serve
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