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Braised fennel with olives, thyme and cardamom

Tamasin Day-Lewis from Tamasin's Weekends
Tamasin Day Lewis's fragrant braised fennel is particularly delicious with pork or fish

Braised fennel with olives, thyme and cardamom

Method

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1. Preheat the oven 180°C /gas 4.

2. Heat the oil in a flameproof casserole over medium-low heat. Add the fennel quarters, cover and sweat gently for about 10 minutes, until beginning to soften.

3. Add the garlic, olives, cardamom and thyme. Pour in the stock, season with salt and pepper, and bring to the boil.

4. Cover with greaseproof paper and then with a lid. Bake in the preheated oven for 1-1 1/4 hours until tender.

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Serves: 6

Prep: 15 min
Cook: 1 hr 30 min

Ingredients
4 fennel bulbs, tough outer layers removed, quartered vertically
2 tbsp Olive oil
2 garlic cloves, peeled and left whole
8 black olives, pitted
3 cardamom pods, crushed
small bunch of Thyme
scant 600ml chicken stock, or half water, half white wine
salt and fresh ground black pepper