Method

• 1.
  Cut the fennel lengthways into quarters. Remove and reserve the fronds, then trim the tough tips from the stalks and remove any scruffy outer leaves. Place the fennel quarters in a saucepan just large enough to fit the fennel snugly, then pour over the milk, cream and stock, and season with salt and white pepper (this keeps the sauce white).
• 2.
  Bring to a simmer over medium heat, then cover with a lid, reduce heat to low and cook for 15 minutes or until the fennel is tender, adding the prawns for the final 3-4 minutes of the cooking time. Remove from the heat and season to taste.

• 3.
  Meanwhile, toast the almonds in a dry frypan over medium heat, tossing until golden, then set aside.
• 4.
  To serve, place a wedge of poached fennel in each bowl and divide the prawns over the top. Pour over some of the hot broth, then sprinkle with toasted almonds and the fennel fronds. Scatter with lemon zest and drizzle over a little olive oil.