Braised Fennel

Ingredients

  • 2 medium fennel bulbs

  • 25g butter

  • juice of ½ lemon

  • chicken stock

Method

  1. Trim some of the root off the fennel. Remove any fronds (reserve), trim the green tops back leaving a small amount and remove any stringy or damaged outer layers.

  2. Slice the bulbs into 5-10mm/¼in thick vertical slices and place in a single layer into a frying pan with a lid. Add the butter, lemon juice and enough chicken stock to barely cover. Bring to a gentle simmer, cover and cook slowly (either on the hob or in a low oven) until very tender (turn occasionally).

  3. Season to taste and sprinkle with the reserved fronds.