caramelised fennel and apple with sage
Serves: 2 Servings
  • 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
  1. 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).
Recipe by The Kitchen Garden at