I have a habit of misunderstanding measurements. Recently I signed up for a half marathon in the mistaken belief that it was 11 kilometres, only to be shocked on the day to find it was 13 odd miles! On the same day I signed up for the marathon, I greeted a very kind Waitrose driver at my door who helped me unpack my crates and thoughtfully spared my blushes by diverting his gaze as he handed me 3 kilograms of fennel. I had, of course, only wanted a bulb.

On the flip side, I found this recipe trying to use up the fennel and it has become a firm favourite. I have the Bosh team to thank for this.

Golden Fennel Rice (Serves 4)

Ingredients:

2 Fennel Bulbs

1 Onion

1 Carrot

200g Smoked Tofu

3 Cloves of Garlic

1 tsp Turmeric

1 tsp Ground Ginger

1 tsp Coriander

1/2 tsp Cinnamon

1 tsp Curry Powder

1 tsp Chilli Powder

250g Basmati Rice

1 400ml can of Coconut Milk

250g Vegetable Stock

25g Fresh Parsley

30g Flaked Almonds

100g unsweetened Plant-Based Yogurt

1 Lemon

 

Method:

1/ Cut the fennel into wedges. Dice the onion. Grate the carrot and tofu. Finely chop or crush the garlic.

2/ Toast the almonds and set to one side.

3/ Caramelise the fennel on a medium heat until golden. Set aside.

4/ Fry the onion & carrot until softened. Add the tofu, garlic and spices and cook for a few minutes.

5/ Add the rice and season. Then pour over the coconut milk and vegetable stock. Place the fennel wedges on the top, cover the pan, and let everything gently simmer for 15 minutes.

6/ Remove from the heat, keeping the lid on, and leave to steam for another 10 minutes or until the rice has cooked.

7/ Finely chop the parsley. Juice the lemon and mix through the yogurt. Plate the fennel and rice, scatter over the almonds and parsley, and serve with a dollop of the lemon yogurt on the side.