Fennel-seed turkey with braised fennel and bread

Ingredients

For 1 serving

• Turkey breast150 g
• Fennel seeds2 g
• Fennel250 g
• Vegetable broth100 ml
• Orange zest2 g
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: November – March

Method

1. Prepare the fennel: remove the stalks and the toughest outer layer, keep the green fronds aside and cut the bulb into roughly 1.5 cm wedges, keeping the base attached.
2. Heat half the oil in a frying pan over medium heat, lay in the wedges and brown them for 3 minutes, until golden underneath; add the vegetable stock and a pinch of salt, cover and braise over low heat for 20 minutes, until a knife slides through easily and the liquid is nearly absorbed.
3. Meanwhile crush the fennel seeds in a mortar with salt and pepper and rub the mixture over the turkey breast slices.
4. Heat the remaining oil in another frying pan over medium-high heat and cook the turkey for 4 minutes per side, until golden and cooked through.
5. Warm the wholemeal bread in a dry pan for 1–2 minutes per side, until hot and crisp. Serve the turkey with the fennel, the grated orange zest, the chopped fronds and the bread.