Caramelized fennel, feta, pine nuts

Melt 20 g butter and 3 tbsp olive oil  in a heavy grill pan. Once the butter stops bubbling, place as many 1 cm slices of fennel into the pan as it will comfortably hold (usually about half of a fennel bulb ) and roast for 3-6 minutes on each side to get a decent amount of color on them. This will go a lot quicker if you resist the urge to move them around.

When the first batch of fennel has browned nicely, set it aside on a large plate or in a bowl, add 20 gr butter again and fry the second batch as before. Remove the remainder of the fennel when ready, leave the pan on the heat and add 2 tbsp sugar, 1 tbsp fennel seeds and a good helping of salt and pepper. Shake the pan vigorously for 30 seconds or so to help the butter, oil, fennel seeds and sugar divide evenly across the bottom of the pan.

Now place all the pre-cooked fennel back into the pan and let sit on each side for 2-4 minutes until you get some REALLY good caramelisation going on
Remove from the pan and back into your large bowl or plate and mix with the finely chopped clove of garlic while still hot.
Depending on the weather and the season, serve immediately or leave until cooled covered in 120 g crumbled feta, dry roasted pine nuts, chopped fennel fronds and more seasoning to taste.

(Here the recipe by Dorothy Porker)

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