Fennel Gravy

1. 1

   In a pan, melt a tablespoon of the butter. Add the fennel slices and sprinkle a pinch of salt. Let cook for a couple of minutes. Then add the wine and let cook till the fennel softens. Remove from the heat and in a blender/food processor, blitz till the mixture is smooth.

2. 2

   Return the fennel puree to the heat and add the chicken stock and thyme. Check for seasoning, adjust and let simmer slowly for about 10 minutes.

3. 3

   Remove from heat. Stir in half of the grated lemon zest and top the sauce with some finely chopped fennel fronds and the rest of the lemon zest

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