another bit on the side: fennel and tomato stew with aleppo pepper

Trim, then remove the tough outer layers of the fennel and cut into quarters lengthways. Put the fennel in a bowl and squeeze over the lemon juice. Toss well to ensure that the fennel is well coated with juice. Set aside while you fry the onions and garlic.

Heat olive oil in a saucepan and gently fry the onions for 5 minutes until beginning to soften. (I like to add a pinch of salt at this stage to bring out the onion juices.) Add the garlic and continue to fry for 2 minutes. Add the tomatoes and continue to fry for 1 minute before adding the spices, saffron and bay leaves. Stir well to combine before tipping in the chicken stock together with the fennel and lemon juice.

Turn up the heat until the liquid begins to boil, before reducing the heat and simmer (with a lid on) for about 40 minutes until the fennel is completely softened.

Check the seasoning. You may also need to add a pinch of sugar to balance out the sour lemon flavours.

Serve at room temperature - it will be much tastier. Sprinkle over a little chopped fresh flat leaf parsley.

tips:

Add a few chopped olives and the zest of a lemon too.

We thought it would be lovely in the summer as part of a mezze feast or as a main vegetarian course with loads of crusty fresh bread.