2 large fennel bulbs
3 tablespoons olive oil
1 teaspoon fennel seeds
pinch of chilli flakes
2 cloves garlic, crushed
½ cup white wine
¼ cup golden raisins
zest and juice of 1 orange
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
Trim and wash the fennel, reserving the feathery tops. Cut in half through the centre from the top then cut each half into two or three wedges. Heat the olive oil in a large sauté pan and brown the fennel on all sides. Add the fennel seeds, chilli flakes, garlic and wine. Let the wine bubble up for 1 minute then add the raisins, orange juice and stock. Season. Simmer uncovered until the fennel is tender and the liquid is reduced to a glaze, turning the fennel occasionally.
To serve: Transfer the fennel to a serving platter and spoon over the raisins and glaze. Garnish with reserved fennel tops. Serve warm or at room temperature.