Ingredients

Method

• 6 T butter
• ¾ cup olive oil
• 3 bulbs fennel, sliced into 5 pieces
• 10 cloves garlic, peeled and mashed
• 1 lemon, cut into wedges
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C. Heat the butter and olive oil in a large cast-iron pan. Arrange the fennel, garlic and lemon in the pan, then cover tightly with foil and a lid. Cook over a gentle heat for 20 minutes, then place in the oven and cook for 30 minutes.

Remove the foil and lid. The fennel should have a charred base and a soft, caramelised texture.

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