Tonight I cooked chicken with fennel from a recipe from one of my new South African books. Marinade the chicken breast in olive oil, salt and pepper. Roast red and orange peppers covered in olive oil and sunflower oil in the oven till slightly blackened. Cook sliced fennel and lots of garlic (!) in water till the water evaporates, then add olive oil and cook till soft. Arrange the fennel and garlic around the chicken. Cover the chicken with soya sauce, lemon juice and clear honey and bake in the oven at 180 for about twenty minutes. Then pop it under the grill for ten minutes, basting the chicken with the juices first and finally garnish with the peppers. I served it with egg fried rice – jasmine rice, peas, spring onions, chilli, ginger and a little brown sugar – fry together and then add flaked omelette.