Sherry & orange caramelised fennel with goat’s curd recipe | Good Food
Try this side dish with roast lamb (leave out the goat’s curd and it works well with pork and duck, too). The sherry is great with both fennel and orange
Ingredients
- 4 medium fennel bulbs
- 15g unsalted butter
- 1 tbsp extra virgin olive oil
- 200ml medium sherry
- 1 tsp fennel seeds bruised in a pestle and mortar
- ½ orange zested and juiced
- 3 tsp granulated sugar
- 100g goat’s curd
- 10g hazelnuts toasted and coarsely chopped
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