Fennel With Coriander

2 tablespoons polyunsaturated vegetable oil
2 tomatoes, skinned and chopped
6 coriander seeds
1 bay leaf
thyme sprig
salt
freshly ground black pepper
3-4 fennel bulbs, trimmed and quartered
juice of 1/2 lemon

Put the oil, tomatoes, coriander seeds, bay leaf and thyme into a saucepan. Add 2 tablespoons water and season with salt and pepper. Bring to the boil and simmer for 3 to 4 minutes.

Toss the fennel in lemon juice and add to the pan. Cook gently until the fennel is tender but not too soft. Using a slotted spoon, transfer the fennel to a serving dish.

Cook the sauce quickly over a high heat until it starts to thicken. Pour it over the fennel and allow to cool before serving.

SERVES 4