Chicken breasts with fennel

Method

1. Mix the marinade ingredients in a wide, shallow dish. Add the chicken, thoroughly coat with marinade and cover. Leave for 1 hour, turning halfway through.

2. Cut the fennel lengthways into 5mm slices. Blanch in boiling water for 5 minutes, refresh and drain. Score the carrots, cut into diagonal slices and blanch for 3 minutes. Refresh and drain. Lightly brush the carrots and fennel with oil.

3. Heat a griddle pan until smoking hot. Add the fennel and griddle for 2 minutes then add the carrots and griddle for a further 3 minutes. Turn the vegetables over and repeat. Put the fennel and carrot on a plate, season and keep hot.

4. Place the chicken in the griddle pan, skin-side down. Cook for about 12 15 minutes, turning halfway through.

5. Arrange the fennel slices on individual serving plates, top with the chicken and place the carrots alongside. Place a knob of butter on top of the chicken and top with fennel seeds.