Ingredients
| ¼ cup olive oil | |
| 1 cup old bread, chopped | |
| 3 fennel bulbs, quartered | |
| ¼ cup white wine vinegar | |
| ¼ cup water | |
| 3 cloves of garlic, sliced | |
| parmesan |
Instructions
| 1. | Pour one tablespoon of the olive oil into a small pan and heat on a medium heat. |
| 2. | Add the bread and stir constantly until golden and crispy. |
| 3. | Slice fennel into quarters lengthways. |
| 4. | Pour the remaining olive oil into a heavy-based dish and heat to high. |
| 5. | Carefully place the fennel, cut side down, in the dish. Once browned, turn and repeat on the other cut side. |
| 6. | Once both sides are browned, add the vinegar, water and garlic, put a lid on the dish, reduce the heat to medium-low and continue cooking for 12 minutes, or until the fennel is just tender when poked with a knife. |
| 7. | Serve with the fried breadcrumbs and shavings of parmesan. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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