braised fennel 2
 
 

2 fennel bulbs
2 tbsp olive oil
2 tbsp pastis
1 tsp fennel seeds
Juice of 1 lemon
200ml vegetable or chicken stock
Salt and freshly ground black pepper

1 Trim the fennel bulbs and cut them into quarters. Heat the oil in a pan and carefully fry the fennel on all sides until lightly coloured. Add the pastis, followed by the fennel seeds, lemon juice and stock.

2 Season and simmer until the fennel is tender and the liquid has almost completely evaporated, then serve with the lamb.