Fennel compote

Contains pork – recipe is for non-Muslims only

Fennel goes well not just with fish but also pork and poultry, and this soft and juicy side makes a great accompaniment to a Sunday roast

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 212
  • fat 17g
  • saturates 10g
  • carbs 6g
  • sugars 5g
  • fibre 7g
  • protein 4g
  • salt 0.8g


  • 100g butter
  • 4 large fennel bulbs, thinly sliced
  • 1 onion, thinly sliced
  • vegetable oil, for frying
  • 75g smoked bacon, chopped
  • ½ small pack parsley, chopped



The bulb-shaped stem base has a distinct aniseed flavour that becomes milder during cooking. Larger bulbs have tough cone-shaped cores, so cut these out. You can use the edible fronds for garnish and keep the stalks for stocks.


  1. Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.

  2. After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.

  3. Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.

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