Instructions: Score a cross on the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 1 minute, then drain and peel away the skin. Halve the tomatoes, scoop out the seeds and chop the flesh.

Cut the fennel bulbs into quarters, keeping the root end intact. Bring the chicken stock to the boil, add the fennel and simmer, covered, for 5 minutes.

Drain the fennel, reserving the stock, and place in a serving dish.

To make the dressing, whisk the oil, lemon juice and garlic with 2 tablespoons of the reserved stock. Season with salt and pepper.

Spoon the dressing over the fennel and leave to cool to room temperature. Scatter the parsley, tomato, olives and anchovies over the top and serve.

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