Baked fennel
  • 1 bulb of fennel
  • 1.1 litres of chicken stock
  • 1 – 2 garlic
  • 500g turkey mince
  • 1 egg
  • 1 onion, grated
  • 1 carrot, grated
  • Parsley, chopped
  • Thyme, diced
  • Fresh or tinned tomatoes
  • 3-4 tbs breadcrumbs
  • Knob of butter
  1. Preheat oven 180C.
  2. What to do with the fennel:
  3. Boil the stock, slice the fennel, put it in a baking tray.
  4. Throw in 2 or so cloves of garlic, drizzle with extra virgin olive oil, if you've got parsley or thyme throw that on top, seal it with foil, bake for 30-35 minutes or until soft.
  5. What do with the mince:
  6. Meatballs - put the mince in a bowl with half a cup of breadcrumbs, 1 egg, grated onion, grated carrot, chopped parsley, season with salt and pepper, add a bit of melted butter then roll into little balls, saute in a saucepan, pour a tin of tomatoes over the top, cook for 20-30 minutes at 180C. Serve with mashed potato and greens.
Recipe by Harvest Hub at