Add onions, fennel and half the chopped dill. Cook, stirring now and then, until soft and caramelized, about 20 minutes. Set aside a couple tablespoons of cooked fennel mixture for garnish.

Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat. Add the vermouth and pastis. Cover with a ...

The combination of chicken, slightly salty olives, rosemary and fennel is how I make it at home and it’s pretty close in flavour to the real thing.

Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with ...