Braised fennel with crispy parmesan breadcrumbs

Ingredients

1. 1. Step 1Quarter the fennel bulbs lengthways, keeping the roots intact so they don’t fall apart. Heat the oil and butter in a large frying pan over medium high heat and add the fennel pieces. Brown on each side until deep golden brown, three to four minutes each side.
   2. Step 2Once golden brown all over, lower the heat slightly and add the garlic slices. Cook, stirring, for a further one minute then add the wine and simmer until it has nearly all evaporated. Add the stock, season with salt and pepper, cover with a lid and simmer for 10-15 minutes, until tender. Remove the lid and continue to cook for a further five minutes, until the liquid has reduced by half.
   3. Step 3Meanwhile, combine the breadcrumbs and Parmesan in a bowl and season with salt and pepper. Heat the oil in a frying pan over medium high heat and, once hot, add the breadcrumb mixture. Fry, turning regularly, until golden brown all over, 4-5 mins. Transfer to a plate to cool as it will crisp up even more once it has cooled down.
   4. Step 4Transfer the braised fennel to a serving dish then scatter with the crispy breadcrumbs and chopped parsley. Serve immediately.