Remove the stalks from the fennel and cut the heads into quarters.

Heat the oil in a non-stick pan. Add the garlic and fry until golden brown. Remove and discard the garlic. Add the stock and wine to the pan, stirring well. Add the fennel, tomatoes, bay leaf and peppercorns. Season with salt and sugar to taste.

Simmer over a low heat for 15-20 minutes. Add the curry powder and parsley, blending well. Discard the bay leaf.

Dissolve the cornflour in 2 teaspoons water. Add to the fennel mixture, stirring constantly. Cook, stirring, for 1 - 2 minutes. Transfer to a warmed serving dish and serve immediately.

Fennel with its slight taste of aniseed can also be cooked in a number of other ways which are suitable for celery or celeriac, such as braising or

steaming whole. It is available throughout the winter.