½ x 0.4g pack saffron
2 medium bulbs fennel, cut into quarters, fronds reserved
15g unsalted butter
olive oil, for drizzling
1 tbsp clear honey
250g Greek yogurt
1-2 tbsp harissa, to taste
½ x 25g bunch flat leaf parsley, leaves roughly chopped
1. Put the saffron in 350ml just-boiled water and leave to infuse. Lay the fennel wedges in one layer in a large frying pan with a lid and dot in the butter. Drizzle with a little olive oil, season and set over a medium-high heat. Cook for 10-12 minutes, turning halfway through, until lightly browned all over.
2. Drizzle the fennel with the honey and cook for 1-2 minutes more, to caramelise slightly. Pour in the saffron water, bring to the boil, then cover, reduce to a simmer and cook gently for 20-25 minutes, or until the fennel is tender.
3. Uncover and increase the heat; cook until most of the liquid has evaporated, leaving about 1cm. Set aside to cool slightly. Spoon the Greek yogurt onto a platter and ripple in the harissa. Lay the fennel wedges on top, spoon over the pan juices and scatter over the flat leaf parsley and reserved fennel fronds.