A great winter side dish
From the Field Kitchen
Put the oil, fennel and garlic in a pan on a very low heat until fennel starts to soften.
Add all other ingredients and remove from the heat apart from the fennel tops which can be added when cooled.
This can be served straight away or kept for a few days in the fridge. Serve with fish, pork, chicken and any grilled vegetables especially courgette or cauliflower.
Mark Price, Groobarbs Field Kitchen