Slow Pan Fried Fennel

Cut the fennel into quarters from root to tip.

Melt the butter in a frying pan and add the fennel. Fry over a moderate heat for a couple of minutes on each side to colour.

Pour in enough water to come half way up the fennel. Add the lemon juice and some salt.

Bring to the boil, cover with a lid and cook over low heat until the fennel is tender (about 20 mins).

Remove the lid and turn up the heat. When only a couple of tablespoons of liquid remain scatter over a handful of grated parmesan. Put the lid on until the cheese melts.