Confit fennel with saffron and harissa

50 minutes


  • 2 fennel, halved
  • 60g of unsalted butter
  • 50g of caster sugar
  • 4g of table salt
  • 370ml of water
  • 1 pinch of saffron
  • 4 tbsp of natural yoghurt
  • 4 tbsp of harissa
  • fronds of fresh dill, to garnish


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
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
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