Fennel Slaw

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Easy to make, easy to eat! Make a bowl and keep it in the fridge to eat with our Poor Man’s Porchetta.


200ml cold water
200ml sugar
200ml cider vinegar
1 bulb fennel, very finely sliced
3 bay leaves
6 red or black peppercorns
1 teaspoon fennel seeds, lightly toasted and crushed


Make the dressing: place the water, sugar and vinegar in a non-reactive saucepan and bring to the boil. Leave to cool and pour over the sliced fennel, add the bay leaves, peppercorns and fennel seeds and leave to cool. Store covered in the fridge where it will last up to 5 days.

This recipe has been triple-tested in the gréatfood test kitchen.


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Photograph copyright foodpixies.com



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