Fennel wedges braised with saffron, tomato and red onion

SERVES 4-6 AS A SIDE

“When braised, fennel becomes velvety and absorbs flavours readily,” says Alexander.

2 tsp thyme leaves

½ tsp fennel seeds

½ tsp saffron threads

¼ tsp chilli flakes (optional)

2 tbsp extra-virgin olive oil

1 garlic clove, chopped

1 large fennel bulb (about 400gm), cut into wedges 2 red onions, peeled, cut into wedges 2 tbsp tomato paste 1 cup warm water 2 roma tomatoes, grated, skins discarded 40 gm unsalted butter 2 tbsp roughly chopped flat-leaf parsley 1 Lightly grind thyme, fennel seeds, saffron and chilli flakes using a mortar and pestle. You are not aiming for a powdered dust, rather you are just bruising the spices.

2 Preheat oven to 180°C fan-forced. Select a flameproof lidded casserole that is wide enough to accommodate the fennel and onion wedges in a single layer. Heat olive oil over medium heat and add bruised spices. Stir for 1 minute then add garlic, fennel and onion wedges; turn to coat in oil and spices and sauté for 10 minutes, turning the wedges halfway through.

3 Dissolve tomato paste in warm water and add to the pan with grated tomato and a good pinch of salt and pepper. Increase heat and let it start bubbling, then give it a shake and stir to mix well. Cover and transfer to the oven for 20 minutes. The dish should look moist and not be sloppy. If too liquid, remove lid and cook for another 10-15 minutes. Once tender, dot surface with butter, leave to melt for a minute or two, then scatter over parsley and serve.