Starter Recipes > Fennel a la Grecque

This recipe is part of the November 2005 Recipes Menu.

Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie

How to make Fennel à la Grecque:
Why not try this light starter; fennel has a flavour resembling aniseed or liquorice. Select the white or pale green bulbs, as dark green ones can be rather bitter.


4 fennel bulbs, cut into eighths, trimmed and prepared, reserve a few leaves for decoration
1 tablespoon olive oil
1 tablespoon coriander seeds, crushed
4 strips of lemon peel
juice of 1 lemon
6 large tomatoes, chopped roughly
seasoning to taste
(see measure conversions for more information)


- Heat the oil in a pan.
- Gently fry the fennel in the oil.
- Add the coriander seeds, lemon peel and juice.
- Stir well.
- Add the chopped tomatoes.
- Stir and leave to cook until the fennel is tender and the tomato is reduced to a thick sauce.
- Remove from the heat, season and leave to cool.
- Add the fennel leaves as decoration (if liked) just before serving.