Fennel a la Greque

Fennel a la Greque

Serves 4

Points per recipe: 4½

Points per serving: 1

Core count ½ pt per serving (raisins & wine......worth keeping them in)

2 large bulbs fennel

1 tbsp oil

240g small onions, peeled but left whole

¼ tsp coriander seeds, crushed

good pinch thyme

2 tbsp tomato puree

2 tbsp lemon juice

100ml white wine

25g raisins

Trim the stems and feathery green leaves from the fennel.  Reserve the leaves and cut the bulbs into quarters.

Heat the oil in a large pan and add the onions.  Stir fry until they begin to brown.  Stir in the coriander seeds and thyme.

Mix together the tomato puree, lemon juice and wine.  Stir into the pan, add the fennel and raisins.  Cover the pan and simmer over a moderate heat for 35 mins.

Serve garnished with the fennel leaves.

TIP: I made this by sticking everything into a pan, thereby omitting the oil.  Points then become 2 per recipe.

Peeling the onions: To peel shallots more easily, put them in a dish, cover with boiling water and leave for a few minutes, drain and peel.  The skin comes off easily.