Braised gem lettuce wedges with fennel and sesame gomashio

I first discovered cooked lettuce during my art foundation course, when a friend of mine, who is half-Chinese, said he’d cook supper for a few of us and dashed to the supermarket to buy a lettuce. I remember thinking – who goes out to buy only one lettuce?! He made the most delicious Asian stir-fry dish and, yes, that lettuce made it. Since then I’ve loved eating lettuce cooked as much as raw – and so does my digestion. Serving griddled wedges of lettuce always looks great on the table and