Braised Fennel

Braised fennel

Serves 2

Ingredients

1 medium fennel bulb

15g butter

juice of ½ lemon

vegetable stock

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. Slice the bulb 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 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