|Divine and effortless|
Allow one fennel bulb per person. Cut each bulb length ways into 5 or 6 pieces so you have quite chunky cross sections, saving any green fronds. Take a frying pan that will fit the fennel in one layer and heat some olive oil until practically smoking. Lay the fennel in the pan and give it a good blast for about 5 minutes on each side until lightly golden. Now turn the heat down to minimum and give it another 10 minutes on each side, gently caramelising further, but don't let it burn, we want brown not black. For each 2 bulbs, add one thinly sliced clove of garlic to the pan and let it cook for 1 minute. Add enough water to come half way up the fennel slices (not too much) and let it bubble away until the water has evaporated. Season and throw over the chopped fronds before serving. Now enjoy fennel's softer side.