Braised fennel and purple olive dressing (above)Serves 46 fennel bulbsA couple of glugs of olive oil2 garlic cloves, finely chopped1 tbsp fennel seedsJuice of half a lemonSalt and pepperPurple olive dressing (see recipe, below)1 Pick off the fennel tops and put to one side. Remove the outer, fibrous fennel layers (you can save these for vegetable stock). 2 Heat a pan large enough to hold the fennel on a low to medium heat, then add a glug of olive oil and the garlic and fennel seeds. Sweat for 2-3 minutes until the garlic starts to colour. Add the fennel quarters and lemon juice, season with salt and pepper and stir.

Source: The Times August 11, 2017 23:48 UTC