1 Fennel Bulb

1 Small Onion

Juice and Zest of 1 Lemon

150g Butter

100ml Creme Fraiche

Pastis or Pernod

Hugh and Leonora Rankin from Rankins, Sissinghurst provide us with a fennel sauce

  1. Remove the green fronds from fennel and keep to one side. Dice the fennel and onion and sweat in 50g butter until soft.
  2. Add a splash of Pastis and either flame to remove alcohol or boil for 20 seconds or so.
  3. Stir in the grated lemon zest and crème fraîche.
  4. Pour the contents of the pan into a blender and blitz. Loosen with water or stock if needed.
  5. Return to the pan, bring to the simmer and add 100g butter to the sauce, swirling the pan as you add the butter to give a single cream consistency.
  6. Taste and adjust seasoning by adding lemon juice, salt and pepper. Chop the green fronds of the fennel and serve artistically atop your chosen dish.

You may also like

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...