Name: Braised fennel with honey, lemon and chorizo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 0.00 0 fennel baby; 0.00 0 wine white; 0.00 0 cream; 0.00 0 parmesan cheese; 0.00 0 honey runny; 0.00 0 lemon zest and juice; 0.00 0 lemon zest only; 0.00 0 chorizo sliced; 0.00 0 garlic cloves; 0.00 0 olive oil; 0.00 0 fresh parsley handful, chopped; 0.00 0 fennel handful, chopped; 0.00 0 salt and freshly ground black pepper

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Ingredients (13)

0.00 0	fennel — baby
0.00 0	wine — white
0.00 0	cream
0.00 0	parmesan cheese
0.00 0	honey — runny
0.00 0	lemon — zest and juice
0.00 0	lemon — zest only
0.00 0	chorizo — sliced
0.00 0	garlic — cloves
0.00 0	olive oil
0.00 0	fresh parsley — handful, chopped
0.00 0	fennel — handful, chopped
0.00 0	salt and freshly ground black pepper

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Method:

Preheat oven to 180 C. Clean the fennel and cut in half lengthways. Season and pan fry to a golden brown in some butter. Place into a baking dish. Mix the wine, cream and honey together and pour over the fennel. Cover and place in the oven for 1 hour. Remove after 50 minutes and grate the parmesan over the top, place into the oven for another 10 minutes.
Mix the chopped parsley, fennel and lemon zest together.
In a pan, on a low heat, place the olive oil, garlic, and sliced chorizo. Slowly pan fry this and be careful not to burn it. It will only take a couple of minutes.
Remove the fennel from the oven and scatter over the chorizo and garlic olive oil. A big squeeze of lemon and sprinkle with the herbs and zest.

Serve with crusty bread or on some fresh pasta, or both!

This is also a lovely accompaniment to fish.