• 4 fennel bulbs, tough outer layers removed, quartered vertically
• 2 tablespoons olive oil
• 2 garlic cloves, peeled and sliced
• 1 sprig rosemary, finely chopped
• 4 sage leaves, finely chopped
• 1 sprig thyme, finely chopped
• 600ml chicken stock, or half chicken stock, half dry white wine
• Salt
• Black pepper
• 15 black olives (Kalamata)

Heat the oil in a flameproof casserole over medium-low heat. Add the fennel quarters, cover and sweat gently for about 5 minutes until golden. Add the garlic and cook another 2 minutes. Add sage, rosemary and thyme. Pour in the stock or stock and wine mixture, season with salt and pepper, and bring to a gentle simmer. Cover and cook until tender, about 15 minutes. Add the olives just before serving.