1 Fennel bulb
40mls of balsamic vinegar
150mls of vegetable stock
A drizzle of olive oil
Trim off the top of the fennel and cut the bulb into 1cm thick, tear-shaped slices. Keep the fluffy bits aside.
In a skillet, with a drizzle of olive oil over medium heat, brown the slices on each side.
Add the balsamic vinegar. Once reduced, add the stock (it batches, you might find you don’t need all of it/you might need more), and cover for 7 to 10 minutes. Keep an eye on how much liquid is in there (add if necessary) and occasionally flip your fennel.
Remove the lid and keep on the heat until the sauce looks nice and syrupy.
Garnish with the fluffy bits of fennel kept aside. Serve with bread and hummus.