Coffee-Braised Fennel Steaks with Creamed Feta

Ingredients

• 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

2 servings

Calories~725 kcal

Protein~18 g

Carbs~35 g

Fat~58 g

Fiber~10 g

Sugar~18 g

Total recipe

Calories~1,450 kcal

Protein~35 g

Carbs~70 g

Fat~115 g

Fiber~20 g

Sugar~35 g

Method

• Step 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.