Fennel with cinnamon and bay leaves.

• 2 – 3 large fennel bulbs
• Juice of ½ lemon
• 4 tablespoons olive oil
• 2 bay leaves
• 2″ cinnamon stick
• Celtic sea salt and black pepper.

Serves 4

1. Remove the outer tough layer from the fennel bulbs.  This could be used to flavour a stock.
2. Cut the fennel into quarters.
3. Heat the olive oil in a saucepan with a tightly fitting lid, until medium hot, then lightly fry the fennel  for about five minutes.
4. Add the bay leaves, cinnamon and salt and pepper
5. Stir it all about, still over a medium heat.
6. Cover the pan and leave for about 10 minutes, turning the heat down.
7. Now add the lemon juice.  Stir.
8. Re cover the pan and leave to sizzle away for about 30 mins, giving it all a stir from time to time to check the fennel isn’t burning and to keep the flavourings moving about. The fennel should be browning nicely.
9. When the fennel is tender, remove the bay leaves and cinnamon stick.  Check the seasoning and serve.