Fennel and goat's cheese

Ingredients

• 4 small fennel bulbs
• 40g unsalted butter
• 3 tbsp olive oil, plus extra to finish
• 2 tbsp caster sugar
• 1 tsp fennel seeds
• 1 garlic clove, crushed
• 50g dill (leaves and stalks), roughly chopped
• 140g goat’s curd (or a young and creamy goat’s cheese)
• grated zest of 1 lemon

Procedure

1. Start by preparing the fennel bulbs. First take off the leafy fronds and keep them for the garnish. Then slice off some of the root part and remove any tough or brown outer layers, making sure the base still holds everything together. Cut each bulb lengthways into 1–1.5cm thick slices.
2. Melt half the butter with half the oil in a large frying pan placed over a high heat. When the butter starts to foam add a layer of sliced fennel. Do not overcrowd the pan and don’t turn the fennel over or stir it around in the pan until one side has become light golden, which will take about 2 minutes. Then turn the slices over using tongs and cook for a further 1–2 minutes. Remove from the pan. Continue with the rest of the fennel, using up the remaining butter and oil.
3. Once all the fennel has been seared, add the sugar, fennel seeds and plenty of salt and pepper to the pan. Fry for 30 seconds, then return all the fennel slices to the pan and caramelize them gently for 1–2 minutes (they need to remain firm inside so just allow them to be coated in the melting sugar and seeds). Remove the fennel from the pan and leave to cool down on a plate.
4. To serve, toss the fennel in a bowl with the garlic and dill. Taste and adjust the seasoning. Arrange on a serving plate and dot with spoonfuls of goat’s curd. Finish with a drizzle of oil and a scattering of lemon zest. Garnish with the fennel fronds. Serve at room temperature.