Saffron-braised fennel, preserved lemon labneh and black olive salsa [Helen Graham] from Open Kitchen: Top Chefs Share Inspirational Recipes to Try at Home (page 50) by Great British Chefs

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Notes about this recipe

  • Eat Your Books

    Allow labneh to strain overnight. Can substitute red wine vinegar for moscatel vinegar.

  • meggan on March 07, 2024

    A whole lot of fuss for basically a braised piece of fennel. The olive salsa is good though.

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