Grilled Fennel with Pastis and Olives

Lay the halved fennel cut-side up on a tray and sprinkle evenly with the flaky salt. Set aside for 15 minutes to draw excess moisture to the surface.

Pat the fennel thoroughly dry with kitchen paper, pressing firmly on the cut faces to remove as much surface moisture as possible.

Whisk the pastis, lemon juice and caster sugar together in a small bowl until the sugar dissolves; set the glaze aside.

Heat a large ridged griddle pan or heavy cast-iron skillet over high heat until smoking, about 3 minutes, then brush the cut faces of the fennel with 2 tablespoons of the olive oil.

Place the fennel cut-side down in the pan and grill undisturbed for 8–10 minutes until the cut face is deeply charred with pronounced grill marks and releases easily from the pan.

Flip the fennel onto its rounded side, reduce the heat to medium, and cook for a further 10 minutes until the bulb is tender through to the core when pierced with a skewer.

Pour the pastis glaze directly into the pan around the fennel and cook for 3–4 minutes, turning the fennel once, until the glaze reduces to a sticky lacquer — it will sizzle and may briefly flame; this is expected.

Meanwhile, warm the remaining 2 tablespoons of olive oil in a small saucepan over medium-low heat, add the garlic slices, and cook for 2–3 minutes until pale golden and fragrant but not brown.

Remove the garlic oil from the heat and stir in the torn olives, fennel seeds, chilli flakes and lemon zest, letting the residual heat bloom the spices for 1 minute.

Arrange the glazed fennel on a serving platter, spoon the olive and garlic oil over the top, scatter with chopped parsley and reserved fennel fronds, and finish with a generous grind of black pepper.