If you have any of your own recipes or cocktails using our Verjuice we'd love to hear them!

Email us at Tony@verjuice.com

INGREDIENTS

4 medium fennel bulbs

3 tbsp olive oil, plus extra for drizzling

Salt and black pepper

15 large whole garlic cloves, skin on

4 tbsp verjuice (or 4 tbsp lemon juice mixed with 2 tbsp red-wine vinegar)

1 medium tomato, cut into 1cm dice

250ml fresh vegetable stock

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