2 large fennel bulbs
3-4tbsp olive
3-4 sprigs of fresh rosemary
2 cloves garlic, peeled and chopped
Juice of half a lemon
Salt and pepper
Heat the oven to 180°C/Gas 4. Cut the fennel bulb in half and then cut away the tough core. Then cut in half again to form wedge-shaped pieces. Heat the oil in a large frying pan and sauté the fennel until it is golden brown on all sides. Transfer to aroasting tin or open casserole dish as it is cooked. Add the rosemary and garlic to the pan and cook for a couple of minutes to soften before sprinkling over the fennel. Season. Transfer to the oven and braise for 45-60 minutes. Shake the pan a couple of times during cooking to turn the fennel. Remove from the oven, squeeze over a little lemon and serve immediately.
