| oil |
|
|
heat fennel few minutes, add garlic part way through |
Spoon nicely onto plate. |
| 4 fennel bulbs |
trim, cut in segments |
| 3 cloves garlic |
halve |
| salt and pepper |
|
season |
| 2 tablespoons water |
|
add, cook until fennel becomes soft and brown |
| thick-skinned chillies |
deseed |
Lay chillies in base of saucepan, pour in oil nearly up to top. Heat until oil begins to boil. Drain, cool. |
|
Season, put in a small amount of capers, anchovies, parsley. |
| oil |
|
| anchovies |
chop roughly |
| capers |
|
| flat-leaf parsley |
chop roughly |
| pepper |
|
| dash vinegar |
|
Splash with vinegar |
| chard |
blanche in boiling salted water, 4 minutes. Drain. |
season |
| juice of 1/2 lemon |
|
| olive |
|
| salt |
|
|