1 tbsp mild or medium (not extra virgin) olive oil
2 fennel bulbs, outer leaves and stalks removed, and sliced
50ml (2fl oz) vegetable stock
1 Heat the oil in a pan and sweat the fennel for around 5–8 minutes, until it starts to soften.
2 Add the stock and braise for around 15 minutes or until very soft and translucent.
Gluten-free if you use a gluten-free stock, wheat-free if you use a wheat-free stock, dairy-free, V • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.