Carmelised Fennel

|Rethink fennel with this gorgeously caramelised method that brings out the sweetness of the bulb|fennel|2 fennel bulbs1 tbsp olive oilsalt and pepper to taste2 tbsp balsamic vinegar2 tbsp maple syrup5g butter|Trim the fennel bulbs and discard any browned outer layers. Slice them vertically about 15mm thick. Using a mandoline is easiest.Heat the oil in a frying pan large enough to fit all the fennel slices in a single layer or work in batches.Place the fennel in the pan and fry on high heat until charred about 3 minutes. Season with salt and pepper. Turn the slices over and char the other side seasoning again. If frying in batches return all the fennel into the pan and turn down the heat.Sprinkle over the balsamic vinegar cover the pan with a lid and cook for a couple of minutes so the fennel softens.Take off the lid add the maple syrup and butter and turn the heat up again to bubble away excess liquid. Serve immediately.|5.00 minutes|2|Cuisine Fiend