Ingredients
- 1 fennel bulb, trimmed and sliced (keep fronds if you have them)
- 2 tbsp olive oil
- 1 x 400g tin butter beans (including liquid)
- 125g white mushrooms, thickly sliced
- 3 thin slices of orange, halved
- 1 tsp fennel seeds
- 100ml ouzo
- 10–15 curry leaves (or substitute with 1 tsp dried tarragon + a pinch of fenugreek)
- Salt, to taste
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