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Serves 4

Ingredients:

2 medium fennel bulbs(each trimmed and cut into 8 wedges)
4 carrots( peeled and sliced)
4 banana shallots (peeled and sliced into rings)
1 clove garlic(finely chopped)
1tblsp of fennel seeds
1 tblsp of coriander seeds
1 sprig of thyme
50 mls of brandy
100 mls of Pernod or Ricard.
Veg stock to cover
100 mls extra virgin olive oil

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Method:

1. Sweat the carrots, shallot, spices, thyme and garlic in 20mls of the oil with a large pinch if salt for three minutes.

2. Add the fennel , brandy and Pernod cook till reduced to a syrup.

3. Add the rest of the oil and the veg stock till the vegetables are fully submerged, taste for seasoning and slowly cook at a simmer till the fennel can be easily pierced with a small knife or skewer.

Works particular well with meaty White fish as a light summer dinner with some good bread, though could be pared with chicken.

Serves 4

Ingredients:

2 balls of buffalo mozzarella( sliced about half a cm thick)
1/2 Tsp Of fennel pollen if available ( can be bought in good delis or online)
6 tblsps of extra virgin olive oil
2 small bulbs of fennel( finely shaved or sliced, fronds kept and chopped to mix into salad)
100g of good quality green olives (stoned and cut in half lengthways )
10 radishes (quartered)
Zest of one lemon , juice of half.
Salt and pepper.

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Method:
1.Dress the mozzarella with 2 tblsp of oil , fennel pollen ,salt and pepper, leave for one hour.

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2. Dress the fennel with the rest of the oil , lemon juice salt and pepper and marinade till the mozzarella is ready .

3.When the cheese is ready add the radishes, lemon zest, olives and fennel fronds, mix thoroughly taste for seasoning place the salad on a plate with the sliced mozzarella on top and serve as a starter or a light summer main course.