Braised fennel

Can be served cold as part of a lunch or as a side dish.

Braised fennel

1 head of fennel, washed, dark bits timmed off, fronds trimmed off and reserved, quartered lengthwise, root attachment cut off at an angle so the parts stay together
2 tbsp olive oil or rapeseed oil
1 clove garlic, peeled and sliced
Juice 1/2 lemon
1 tsp coriander or fennel seeds
1 tbsp finely chopped parsley
Salt, pepper and water

The ideal implement is a wide, heavy frying pan with a lid that can also go inside an oven.

Gently fry the fennel peices in the oil until lightly browned on most surfaces.

Add the garlic and fennel or coriander seeds and stir for 30 seconds.

Add the lemon juice and water to almost cover the fennel - if it's not sitting flat in one layer, you might not want to add enough to cover it, and might prefer to just turn it more regularly while cooking.  Shake the pan and bring to a simmer.  Season with salt.

Cook for around 40 mins either on a low heat, or in a low oven, covered, turning the fennel halfway through.  The fennel should be translucent and cooked but bear in mind, if you are serving cold, that it will continue to cook as it cools.

Remove the lid and simmer (ie. reduce) the liquid until only a small amount remains.  Personally I quite like some liquid with my fennel.

If serving cold, allow to cool now in a dish, and add parsley, chopped fennel fronds, black pepper and a little extra oil before chilling.  If serving warm add there and then.