Citrus-Braised Fennel

Step 1
Wash the fennel bulbs and trim off any green feathery fronds, reserving them for later. Cut the bulbs into 4 slices, each one about 3cm thick, leaving in the core in, so the slices don’t fall apart.

Step 2
Choose a wide, lidded saucepan that will hold all the fennel in a single layer. Pour in 2 tablespoons of the olive oil and place over medium-high heat. Add the fennel slices, season with salt and pepper, and cook for 2-3 minutes on each side or until golden brown.

Step 3
Add the apple cider, lemon juice and orange juice, and reduce until almost all the liquid has evaporated. Add the lemon zest, orange zest, thyme sprigs, bay leaf and garlic, then pour in enough water to just cover the fennel. Bring to the boil, then reduce the heat to low and add the remaining tablespoon of olive oil. Put the lid on the saucepan and braise for 20-25 minutes or until the fennel is soft. By the time the fennel is ready, the liquid should have reduced to a sauce.

Step 4
Serve the fennel on a platter or large plate, drizzled with the sauce and scattered with the chopped parsley and fennel fronds.