Alice Zaslavsky’s one-pot fennel and honey braise recipe: with fronds like these, who needs meat?

Kischke-coating recipe results: Alice Zaslavsky’s one-pot simmery fennel and honey braise. Photograph: Eugene Hyland/Guardian Australia. Styling: Lee Blaylock. Home economist: Jane Grylls. Photograph: Guardian Australia

During winter our attentions and appetites turn to the cooking methods that can coat the kischkes (Yiddish for guts) – which means that it’s time for soups and braises to shine.

But while we often think of braises as meat-based dishes, you can also give the slow-and-steady treatment to vegetables with comparable kischke-coating results.