Coat the fennel quarters with olive oil and season them with salt. Sear them in a large hot frying pan over a medium hear for a few minutes until golden brown on both cut sides (this happens quickly). Deglaze the pan with the white wine and stock, cover and leave to cook for 10 minutes or until the fennel is tender.

In a separate frying pan, start preparing the spicy chickpeas. If you're suing chorizo, fry it first: heat the olive oil in a frying pan over a medium heat, add the chorizo, and fry until crispy before adding the rest of the ingredients. Add the chilli, garlic and chickpeas and cook for a few minutes, then add the smoked paprika and cook for 1 minute. Add the vinegar and cook for 1-2 minutes, then remove from the heat and add the lemon juice, chives and some salt and pepper.

When the fennel is tender, uncover the pan, add the butter, splash of vinegar and mustard to the braising liquid and mix until combines. Baste the fennel with the sauce as it thickens. I usually add a splash of water and some extra seasoning to stretch the sauce out before finishing.

Serve the braised fennel quarters topped with the spicy chickpeas and goat's curd.