Ingredients
10 total- 30g unsalted butter
- 2 fennel bulbs, halved vertically to lay flat, then slice off the rounded side to make 4 x 2 cm-thick ‘steaks’ (the sliced-off bits can go in a salad)
- 2 tbsp instant coffee
- 1 vegetable stock cube
- 1 tbsp maple syrup
- 25g hazelnuts
- 125g feta
- 125ml single cream
- 0.5 lemon, zested and juiced
- 1 (120g) bag wild rocket
Method
6 stepsStep 1
Melt half the butter in a large frying pan over a high heat until bubbling, then add 2 fennel steaks. Cook for 5 mins on each side, until softened. Remove to a plate lined with kitchen towel. Repeat with the remaining butter and fennel.
Step 2
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Fill a measuring jug with 500ml freshly boiled hot water. Stir in the coffee, stock cube and maple syrup, until dissolved.
Step 3
Line a medium oven dish with baking paper. Arrange the fennel steaks in an even layer; pour in the coffee mixture until level with the top of the fennel steaks. Bake for 25 mins, until tender.
Step 4
Put the hazelnuts in an oven dish; toast alongside the fennel for 6-8 mins. Cool a little; crush using a pestle and mortar.
Step 5
Meanwhile, blitz the feta and cream in a high-speed blender with a pinch of black pepper, the lemon zest and juice.
Step 6
6. Serve the fennel steaks on a bed of the whipped feta with a good handful of rocket on the side. Scatter over the toasted hazelnuts and serve.