Fennel grows well through the winter and has an affinity with the sweetness of apples. I’m not a big sage fan but this was a subtle combination that would work well with pork or ham. Serves 2 as a side dish.
- A knob of butter
- One small bulb of fennel, trimmed of leaves and stem and finely shredded
- One apple, cored and sliced
- One tablespoon of verjuice or orange juice
- One teaspoon brown sugar
- One sprig of sage
- Saute the fennel gently in the butter until soft and starting to brown. Add the apple, verjuice, sugar and sage. Cover and cook gently for a few more minutes until the apple has softened. Serve warm (don't eat the sage).