Dominique Rizzo | Bespoke Food Tours

Sign Up To My Cooking Classes
FREE recipes
Buy “My Taste of Sicily” Cookbook
Menu
  • Food Tours
    • Puglia – BOOKED OUT
    • Spain – 3 Places Available for Barcelona Tour in 2026
    • Food and Travel Blog
    • About & FAQ
    • Testimonials
  • Cooking Classes
    • Recipes
    • Cookbook
    • Cooking Classes & Gift Vouchers
    • Book a Private Class
    • Sponsors
    • Testimonials
  • Collaborate
    • Cooking Demonstrations
    • Chef Stylist
    • Testimonials
    • Media Appearances
    • About Me
    • Charity Requests
  • Contact Me
  • Shop
0

Lemon & Fennel Relish

Makes two cups

Easy

Prep 30min Cook 50min

This is a delicious gutsy lemon & fennel relish recipe suitable for cheese plates, serving with baked, fried or battered fish, cold chicken, and roast meat. It’s also ideal for use on sandwiches and baguettes to give a fabulous tang to the simplest of fillings. The relish will keep for up to a couple of months in the fridge in a sealed jar and makes a great gift to give a neighbor or friend if you find you have an abundance of lemons. My recipes produce a lovely thick relish, that really stands on its own. If you prefer the relish to have a little more liquid simmer it for only about 20 – 30 minutes.

Ingredients

  • 7 lemons, washed
  • 1 tbsp olive oil
  • 1 brown onion sliced
  • 2 stalks celery about 80g, chopped
  • 250g or about 1 large head of fennel, stalk removed and sliced into 1 cm slices
  • 3 tsp fennel seeds
  • ¾ cup vinegar
  • 140g organic raw sugar or plain raw sugar
  • ¾ cup water

Recipe Steps

Using a peeler, peel the skin only from 3 lemons and slice into fine strips, cut away the pith of all the lemons and segment them into a bowl squeezing out as much juice as you can and discarding the seeds and membrane. Combine the lemon segments, rind, juice, fennel, fennel seed, celery, sugar, vinegar and water in a saucepan and bring to a boil. Reduce the heat and simmer for about 40-45 minutes until most of the juice has been reduced. Store in sterilized jars in the pantry or in a air tight jar or container in the fridge.

Email me the receipe

  • info@dominiquerizzo.com
  • 07 3267 1667
Facebook Youtube Linkedin Instagram
Quick Links
  • About
  • Food Tours
  • Buy Cookbook
  • Cooking Classes
  • Recipes
  • Work With Dom
  • Blog
  • Contact
  • About
  • Food Tours
  • Buy Cookbook
  • Cooking Classes
  • Recipes
  • Work With Dom
  • Blog
  • Contact
Get 7 FREE Recipes

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.