Serves: 2
Cooking time: 30 mintes
Ingredients:
Braised Veg:
1/2 bulb of fennel
1 red onion
2 tbsp olive oil
125g cherry tomatoes
100g artichoke hearts
3 tbsp capers
1 tsp thyme leaves
150ml beef bone broth
Yogurt Sauce:
10g parsley
3 tbsp plain yogurt
Juice of 1/2 a lemon
1 tbsp chilli flakes
Pinch of salt
Toast & Batter:
75ml chicken bone broth
2 eggs
1 garlic clove, grated
2 slices of slightly stale sourdough bread
Knob of butter for frying
Method:
- Pre-heat your oven to 180C (fan).
- Roughly chop the fennel and onion, then sautée them 6-7 minutes on medium-high heat - til they start to brown a little.
- Add the tomatoes and artichokes hearts, and cook for another 6-7 minutes.
- Add the capers, thyme, and beef bone broth, cooking for another couple minutes, then put the pan in the oven and braise the vegetables for 30 minutes til softened and slightly charred. Broil a few minutes at the end if needed.
- For the yogurt sauce, whisk the chopped parsley, yogurt, chilli flakes and lemon juice until combined. Then set aside in the fridge.
- For the toast, whisk the eggs, chicken bone broth and grated garlic clove in a bowl to make the batter.
- Cut 2 large slices of day-old sourdough bread, then cut them in half.
- Soak the bread slices in the batter for about a minute each, tossing and turning them to coat them all over.
- Fry them 2 at a time in a buttered pan on medium-high heat, about 3-4 minutes on each side.
- Plate the toast with plenty of braised vegetables and a lots of herby-lemony yogurt sauce. And dig in!
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