Thanks to Jill Dunn for this recipe
1 tablespoon cooking oil
1 tablespoon butter
2 Florence fennel bulbs sliced (reserve some of the leaves as a garnish)
1 small onion chipped
1 large cooking apple peeled and sliced
2 tablespoons water
¼ teaspoon fennel seeds
¼ teaspoon ground coriander
Heat oil and butter in a large frying pan with a lid. Saute the fennel and onion for 3 minutes. Add the apple, water, fennel seeds and coriander. Cover the pan and cook gently until the apples and fennel are tender.
Serve sprinkled with a few chopped fennel leaves.