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Grilled Fennel with Goaf’s Cheese and Olives

The secret to preparing delicious aniseedy fennel is to remove any tough fibres by shaving the outer bracts all round with a swivel-blade peeler – it makes all the difference. I also find that it’s best to par-boil fennel before roasting it, so you end up with tender, chunky pieces, nicely charred at the edges.

Serves 4

2 large fennel, shaved down the sides with a swivel-blade peeler to remove tough fibres, then sliced downwards into sixths or eighths

200g (7oz) smooth white goat’s cheese

2 tbsp chopped chives

Black or green olives

For the lemon and pepper marinade

4 tbsp olive oil

Zest and juice of ½ lemon

1 garlic clove, crushed

½ tsp sea salt

1 bay leaf, torn in half

½ tsp coarsely ground black peppercorns

1. Cook the fennel in 1cm (½in) boiling water for about 8 minutes, until just tender. Drain.

2. Lay the fennel pieces in a single layer on a grill pan or shallow container that will fit under your grill.

3. Make the marinade by mixing, or whisking, all the ingredients together.

4. Pour the marinade over the fennel pieces, making sure they’re all coated, then leave to marinate for at least 10 minutes, or until 10 minutes before you want to eat.

5. Drain off and reserve any excess marinade. Grill the fennel for 5–10 minutes, until charred around the edges.

6. Put the pieces of fennel in a large dish and pour the remaining marinade over them. Serve with soft white goat’s cheese, scattered with chopped chives and olives.

Tip: You can also cook this on a barbecue, spreading the pieces out on a fine mesh grid.

Make it vegan: You can make a delicious version of this using bought vegan garlic and herb cream cheese in place of the goat’s cheese.