Braised Fennel with Hummus and Harissa Oil

Fennel: Trim and wash the fennel and reserve the feathery tops. Cut through the centre from the top so that each half will lie flat. Heat the oil in a heavy-based sauté pan over a medium heat.

Brown the fennel evenly on both sides. Add the balsamic vinegar and reduce* it until syrupy. Add the stock, season, cover and continue cooking for 10 minutes.

Remove the lid and cook until the liquid has reduced* by two thirds. Turn off the heat and leave the fennel until ready to serve.

Hummus: Place all the ingredients except the olive oil in a food processor and blend until smooth. Add the olive oil in a steady stream then season adding extra lemon juice and a little water to thin if needed.

Harissa Oil: Whisk the harissa and salt into the oil. Leave to infuse for 10 minutes.

To serve: Spread the hummus on a platter and pile the fennel in the middle. Spoon any pan juices over the top. Drizzle the harissa oil over the hummus and garnish with reserved fennel fronds. Serves 4-6

*To reduce: is to boil a liquid, often stock, wine or a sauce, rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor.

Harissa: [Har-ritha] A fiery hot sauce from North Africa, made from chilli, garlic, cumin, coriander and caraway. Available from good food stores or see page 144 to order.
Sweet smoked paprika: Sweet pimientos are slowly smoked over fire then ground to produce an intense paprika. Also available in bittersweet and hot from good food stores