Quick pickled fennel
Ingredients
- Fennel, 1 whole
- Lemon, ½, juiced
- Cider vinegar, ~1 tbsp
- Olive oil, ½ tsp
- Fennel seeds, 1 tsp
- Caraway seeds, 1 tsp
- Coriander seeds, 1 tsp
- Salt + pepper
Instructions
- Cut the fennel into thin slices (or run through the mandolin!) and stir into a good-sized bowl with the juice of half a lemon.
- Using a pestle and mortar, bash up the fennel, caraway and coriander seeds until fine and add to the bowl with a good pinch of salt and pepper.
- Add the olive oil and cider vinegar and stir well.
- Put the bowl in the fridge for half an hour or so to marinade.