Miso & Chilli Braised Leeks and Fennel

• 1 Leek
• 1 Fennel bulb (optional)
• 2 cloves garlic, crushed
• 2 tablespoons miso paste
• ½ tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon rice wine vinegar
• 150 ml water
• 1 chilli pepper or chilli flakes

1. Slice the leek down the middle. Place the halved leek under running water and separate the leaves to allow the water to flow through the leaves and remove the dirt. Slice the halved leeks into thirds. Slice the fennel bulb into quarters.
2. Heat a large frying pan with oil. Place the leeks and fennel flat side down into the pan and sear on both sides for 3-4 minutes until slightly browned.
3. In a bowl, combine the miso paste, water, crushed garlic, sesame oil, soy sauce, rice wine vinegar, and chilli.
4. Pour the braising liquid into the pan, cover with a lid, and cook for 12-15 minutes over medium heat.
5. Remove from the heat and sprinkle over the sesame seeds, cashew nuts, and fennel fronds.

Serve as a side dish or add to rice or noodles with your choice of protein.