Nutrition	%GDA	Range
Energy Kcal	51
Protein	0.07%
Other Carbohydrate	0.03%
Sugar	2.17%
Fat Saturated	10.70%
Fat Unsaturated	2.01%
Fiber	0.00%
Sodium	0.40%
Salt	0.36%

1. Cut off the leafy fronds of fennel bulbs and reserve for a garnish. Trim off the green shoot by cutting diagonally to make a V-shape. Slice off the root part at the other end, keep the bulb intact, and remove any tough or brown outer layers and slice across each bulb to cut it in half. 2. Place fennel in a fan steamer set in the saucepan with 1 inch (2.5 cm) of boiling water under it. Cover and steam for 10 minutes, then remove from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat. 3. Melt butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, add the fennel and cut side down. 4. Keep the heat fairly high, brown it for 5 minutes, turn the pieces over and brown them on the other side for another 3 minutes. 5. Combine the cider, cider vinegar and a little salt, and pour this into the pan. Keep the cut side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. 6. Turn the fennel over again and continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer. 7. Raise the heat when fennel is tender enough, so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. 8. Transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish.