Braised Fennel with Sour Orange and Chestnuts

• 4 fennel bulbs, trimmed and cut into quarters
• 75 g (3 oz) unsalted butter

A light medley of winter fennel and chestnuts, enhanced with a spiced orange glaze. This combination is something I like to serve with veal or with game birds such as partridge or pheasant when in season.

Cook the fennel in boiling salted water for 15 minutes, then drain and leave to cool.

Heat the butter in a shallow pan. When it begins to colour, add the fennel. Sprinkle with