Ingredients
Method
1.Place the fennel in a saucepan with the salt and 450ml water. Bring to the boil and simmer for 10 minutes.
2.Crush the mustard and coriander seeds, either in a mortar and pestle or a food processor. Heat the oil in a large saucepan and add the crushed seeds and onion. Gently cook for 5 minutes before adding the garlic and cooking for a few more minutes.
3.Add all the other ingredients, including the water the fennel was cooked in, mix well and cook for 30 minutes, stirring now and then. When cool, purée and chill.
4.To serve, drizzle with a little olive oil and garnish with a fennel frond. Accompany with crusty bread.
Note
- To skin tomatoes, score a small cross on the top of each and cover with boiling water. Leave for 2-3 minutes, then remove. When cool enough to handle, the skins will slip off with ease.
