Nigel Slater’s fennel with cream and pine kernels recipe

Scrumptious creamy veg with a crunchy crustTrim 750g of fennel, then slice into pieces no thicker than a pencil. The thicker you slice them, the longer they will take to cook. Warm a thin layer of olive oil in a frying pan then add the fennel, a few pieces at a time if there isn’t room for them all at once, and let them cook until pale gold. Set the oven at 200C/gas mark 6. Remove from the heat and pour over 250ml of double cream. Continue reading...