Braised Fennel

Peel the garlic cloves and finely chop. Top and tail the chillis, cut in half lengthwise, discard all the seeds, and then chop into fine dice. If used, grind a half teaspoonful of fennel seeds in a pestle and mortar.

Trim off the root off the fennel, remove any outer leaves if discoloured, then cut into two lengthwise and again into quarters lengthwise depending on size.

Put a couple of tablespoonfuls of olive oil in a thick bottomed pan, add the garlic, chilllis and fennel seeds and soften for a few minutes over a low heat. Add the fennel and cook for a few more minutes turning a couple of times.

Pour over a glass of white wine and simmer until reduced by a half. Cover with a lid or a plate and simmer for around twenty minutes turning a couple of times. Use a sharp knife to test that the fennel is tender , if not cook for a few more minutes.

Meanwhile, if used chop some fresh thyme. When the fennel is ready, stir in the thyme if used, lightly season with salt and fresh pepper, cover and serve when needed.