SLOW COOKED FENNEL, TOMATO & OLIVE

This is a dish I’ve been making for years, it’s so easy but so good and great to just put on and leave. It still manages to feel a little sophisticated, since you’re using such gorgeous fresh ingredients.

I haven’t made it in a while but had fennel crudité leftover from an event. Fennel oxidises quickly once it’s been cut and loses that gorgeous colour but still is very much edible and perfect for a dish like this. I added guajillo oil here which I usually have in the cupboard but if you don’t feel like making that simply add paprika instead and good quality olive oil. It works just as well.  

Slow cooked fennel

2 small fennel, around 450g

2 tbsp olive oil

450g fresh tomato, diced  

1 stalk bay leaves – about 10 leaves

250g guajillo oil or sub 1.5 tsp smoked paprika, 250g extra virgin olive oil

Salt and pepper

Fresh picked oregano or dill

Trim the ends off the fennel, but keep the fronds if they are still attached. You can add these at the end. Fennel fronds are similar to dill in both appearance and flavour.

Cut the fennel int ½ cm wedges, mix in a bowl with olive oil and a good pinch salt. Heat a large deep frying pan, add the fennel in a single layer, you may need to cook in 2 batches. Cook on medium high heat for about 2 minutes each side, until both sides has taken on colour. Set aside the first batch while you cook the second. Add all the fennel back to the pan, then add the tomatoes, butterbeans, olives, guajillo oil, and about a teaspoon salt and pepper.

I cooked this on low heat for 2 hours, stirring occasionally. You don’t have to cook it for this long but if you have the time, it creates such a lovely texture. The fennel melts and the tomatoes create a gorgeous silky sauce. If you don’t have that time, cook for 40 minutes and the sauce will still cook down nicely, adding a splash of water if the sauce becomes too dry.

Take out the bay leaves, taste for seasoning. Finish with lots of fresh herbs, I like dill and fresh oregano.

Guajillo oil

25g guajillo

20g cascabel

470g olive oil

8g garlic

Destem and deseed the chiles.

In a medium saucepan – enough to fit all ingredients, add chiles, olive oil and garlic. Turn on very low heat. Leave with the lid off until small bubbles appear. Do not let boil or simmer. Turn off and leave 4 hours or until cool.

Serve with fresh bread to mop and a summer green salad.