Riverford Wicked Leeks
Braised fennel and peppers with anise recipe image

Print Braised fennel and peppers with anise

An easy, aromatic vegetarian dish of fennel and red pepper slow-cooked in white wine and herbs. Enjoy this as a side with anything from pork chops and chicken to fish or halloumi. Or toss it with your favourite grain and a scattering of toasted nuts and pumpkin seeds for a simple midweek dinner.


  • 1 tbsp olive oil
  • 25g butter
  • 2 fennel bulbs, trimmed & cut into thick slices
  • 2 red peppers, sliced
  • 1 tsp coriander seeds, toasted & ground
  • 1 tsp fennel seeds, toasted & ground
  • 2 garlic cloves, crushed
  • 150ml white wine
  • Salt & pepper


  1. Heat the oil and butter in a large pan on a medium heat. Add the fennel and peppers. Cook, stirring, until beginning to soften and brown.
  2. Add the coriander and fennel seeds, then the garlic and cook for 2 minutes.
  3. Add the wine, cover and simmer until it has almost evaporated and the veg is tender. Stir to stop it sticking; add a splash of water if needed. Check the seasoning and serve.
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