World Cup Semi Final Spread with braised fennel and cured meats

Braised Fennel:

• 2 lemons – sliced finely
• 1 bulb of garlic
• 10 bay leaves
• Maldon sea salt
• Black pepper
• Olive oil
• A touch of water
• Preserved lemons
• 4 whole fennels

1. To prepare this citrus dish, take four whole fennel bulbs removing the herbs before hand (as this will act a garnish later and give the dish a light anise lift when it is served)
2. Slice each of the fennel bulbs into quarters, ensure that they are cut around the same size as this will result in even cooking.
3. Place these into a large baking tray, along with a sliced garlic bulb, 2 finely sliced lemons, 10 twists of black pepper and a pinch of Maldon sea salt.
4. Now drizzle the whole tray with a little oil and a add 15 ml of cold water.
5. Place the tray onto a medium heat, bring the liquid up to a medium simmer wrap with tin foil and place into a pre-heated oven at 200 degrees for half an hour.
6. The first part of the cooking process is to cook the fennel so that it is tender and al dente. Once this has been achieved remove the tin foil to brown off slightly and gain some colour (as colour equals flavour)

To accompany the dish:

A selection of cured meats

Warm artisan breads

Olive oil and balsamic vinegars

Cold artisan beer or a Malbec of your choice