2 heads fennel, cut into chunks

Juice and zest 2 lemons

3 cloves sliced garlic

125ml extra virgin olive oil

approx. 20 large green olives

175g brown shrimps

50g fresh breadcrumbs

50g butter

10g chopped pine nuts

25g chopped dill


1. Toss the fennel with oil, garlic, lemon. Season well and roast at 200C for approx. 25 minutes until soft

2. Now add the olives, shrimp and dill, mix gently

3. Mix the breadcrumbs and butter together, add the pine nuts. Toast the breadcrumb mixture in a pan until golden brown. Mix through the chopped dill at the end.

4. Top the fennel etc with the crumbs then serve on a platter with bread.