10 fennel bulbs, cut into eighths
5 tablespoons olive oil
Maldon salt and freshly ground black pepper
6 garlic cloves, peeled
For six
Heat the oil in a large saucepan. Add the fennel, salt and pepper and cook over a medium heat, stirring occasionally until the fennel begins to brown. This will take about 20 minutes. Add the garlic and continue to fry until the garlic is coloured light brown.
Add 2–3 ladlefuls of boiling water to the fennel, then lower the heat. Simmer gently until the fennel is soft, stirring to prevent sticking. This should take 15 minutes. Check the liquid occasionally; add a little more water if necessary, but there should be no liquid at all when the fennel is cooked.