Riverford Wicked Leeks
Grilled fennel with tomato sauce  recipe image

Print Grilled fennel with tomato sauce

This succulent vegetarian recipe is great served with black olives, or as a side to white fish or lamb. Cooked fennel loses its slight astringency and becomes sweetly aniseed.


  • 2 fennel bulbs
  • Olive oil
  • 4 garlic cloves, finely chopped
  • 450g good, ripe tomatoes, skinned, deseeded &chopped
  • 1 tsp sugar
  • Chilli, finely chopped
  • Mint, finely chopped
  • Lemon juice
  • Salt & pepper


  1. Slice fennel bulbs lengthways, brush with a little olive oil and cook on a ridged grill pan until charred and tender.
  2. Meanwhile, heat the 2 tablespoons of olive oil in a heavy-based pan, add the garlic and cook gently for a few minutes, until softened but not coloured.
  3. Stir in the tomatoes and sugar and raise the heat until the tomatoes are simmering. Lower the heat again and cook gently for about 1 hour, until reduced and thickened. Season well.
  4. Mix the sauce with the grilled fennel and dress with finely chopped chilli and mint, plus some oil and lemon.
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