Marta’s Mum’s Fennel

This is from my friend Maria’s mother. It’s a wonderful way with fennel. She says that it is important to cook it for a long time so the fennel is given time to dry to get it beyond the waterlogged aspect it can sometimes have. I use an oval ceramic dish to make these in, where the fennel fits compactly in a single layer. It is lovely with fish and meat, particularly pork.