BRAISED FENNEL WITH SMOKED HADDOCK

“Transform your brunch haddock into dinner with baked potatoes and salad on the side.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes

FOR BRUNCH large fennel bulbs 500 g, trimmed (keep a good handful of the fronds) olive oil 1⁄3 cup sea salt and freshly ground black pepper, to taste water 1 cup fennel fronds 1⁄3– ½ cup, finely chopped lightly smoked frozen haddock 500 g cream ½ cup rye bread, toasted, for serving

1 Halve the fennel bulbs, then slice thinly. Heat the olive oil in a heavy pan with a lid. Add the fennel and season with salt, then stir to coat with the oil. 2 Add ½ cup water and bring to a simmer. Cover and simmer for 20 minutes, stirring occasionally, until very soft. If necessary, add more water.

3 Add half the fennel fronds, haddock, remaining water and cream. Season with pepper, cover and simmer for 10 minutes. Turn and cook for a further 5 minutes, still covered, until cooked through. Add the remaining fennel and serve with the toast. HEALTH-CONSCIOUS

WINE: De Wetshof Limestone Hill Chardonnay

FOR DINNER

Add baked potatoes and baby gem lettuce salad

+ 15 minutes’ preparation time

+ 1 hour’s cooking time

large potatoes 4 baby gem lettuce 2–3 heads lemon juice, to taste olive oil, for drizzling sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Bake the potatoes for 1 hour, or until soft. Slit lengthways, then pinch the ends to fluff up the inside. 2 Toss the lettuce leaves with the lemon juice, olive oil and seasoning. 3 Serve the potatoes with the braised fennel, smoked haddock and lightly dressed baby gem lettuce. WINE: Springfield Wild Yeast Chardonnay

“Hard-boiled eggs would also work in this curry. Add rice and greens for a supper upgrade”