FENNEL & TAR­RAGON

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Chop ½ a fennel bulb and 1 bunch of fresh tar­ragon. Place them in a saucepan with 500ml (18fl oz) white wine vine­gar. Bring to the boil, then sim­mer for about 5 min­utes. Leave to in­fuse for at least 1 hour, or overnight. Sieve, then store in a ster­ilised bot­tle in the fridge.

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