Preheat oven to 160C (32F)

Chop the hard end off the fennel and slice in 1/2-1 cm slices, toss in a baking dish with the olive oil and season to taste.

Add grated zest and juice of one orange, combine well.

Cover dish with aluminium foil, but leave a gap at either end of the dish for steam to escape.

Place in oven and cook, stirring every half hour or so. Do not let it brown or dry out.

After 1 1/2 hours add the juice of another half orange and the currants, stir, cover and cook for another 1/2-1 hours, until the fennel is very soft, but not mushy.

To serve, freshen the dish up with juice from the other 1/2 orange and a bit more zest. Sprinkle with toasted almonds.