Recipe supplied by Maureen Conquer

Honey glazed carrots with fennel and pollen

▪ a bunch of baby carrots
▪ 1/2 bulb fresh fennel, reserve fennel greens
▪ a splash of olive oil
▪ 30g butter
▪ juice of 1/2 grapefruit
▪ a few segments of grapefruit (optional)
▪ 1/2 tsp grapefruit zest
▪ 1/2 tsp whole fennel seeds
▪ 1/4 tsp fennel pollen (or other pollen)
▪ 1-2 Tbsp Honeydew or Fennel honey
▪ salt and pepper to season


  1. Blanch carrots and finely slice the fennel bulb on a mandolin if you have one.
  2. In a pan put olive oil, butter and carrots over a medium heat. Cook turning frequently until starting to colour.
  3. Add garlic then fennel and cook till softened.
  4. Add Honey and cook turning frequently until reduced and syrupy.
  5. Check seasoning.
  6. Pile onto a warm serving dish, tops with trimmed Fennel fronds, a sprinkling of Fennel Seeds and finally dust with Pollen.