Inspired by a recipe from our friends at Growing Communities.

This one can be a small meal, side dish or a main meal along with a grain or just some greens. Makes 4 small meal sized portions.

Ingredients with * can be bought at Get Loose.

Ingredients

2 tbsp coconut oil or rapeseed oil*
2 fennel, washed and thinly sliced
2 red onions, finely sliced
3 cloves garlic, finely sliced
2 tbsp capers, drained *
200g cooked butterbeans or 2 tins (we sell tinned or dried) *
200g passata or tinned tomato *
1 tbsp apple cider vinegar*
3 tbsp lemon juice *
pinch sugar *
salt and pepper to taste *
1 jar of Nettle Havistock White (nut ferment) chopped, reserve oil for finishing*
10g fresh herbs chopped, what ever is in season eg dill / parsley

Method

Heat a large pan with half the oil, (add the rest as you need) add your fennel in a single layer, you will probably need to do in batches.

Cook the fennel for a few minutes on each side, it should be browned and beginning to soften. Set aside while you finish browning the rest of the fennel.

Once it’s done, remove the fennel from the pan and set aside.

In the same pan add the onions with a pinch of salt to help it soften.

Cook for 5 minutes until the onion has softened, add the garlic and cook for a minute, then place the fennel back in the pan along with your butterbeans capers and passata.

Add the vinegar, lemon, a pinch of sugar, salt and pepper, mix through and cook for a further 8 minutes, adding a splash of water to the pan if the sauce becomes dry.

Finish with Havistock White, a drizzle of oil from the jar, and fresh herbs.

Serve with a chunk of bread if having as a small meal. Our neighbours Frizzante Cafe sell an organic white sour dough made on site.