Braised fennel

Serves 4

Ingredients

2 medium fennel bulbs

25g/1oz olive oil

juice of ½ lemon

vegetable stock

Trim some of the root off the fennel. Remove any fronds (reserve), trim the green tops back. 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 oil, lemon juice and enough 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). Season to taste and sprinkle with the reserved fronds.