Remove the top feather stalks from your fennel and slice them up finely. Put them into a roasting tray. Cut your fennel bulbs into quarters, then cut the quarters in half. Put them into boiling, salted water and cook for 10 minutes. While your fennel is cooking, preheat the oven to 220C/425F/Gas 7 and [cut an x at the root] of each cherry tomato. After 10 minutes, remove the fennel with a slotted spoon and add to the roasting tray. Add the tomatoes to the fennel water for 45 seconds, to loosen the skins. Drain them and run a little cold water over them. Pinch or peel away the skins, then add the tomatos to the roasting tray. Add the olives, thyme, garlic, and season with salt and pepper. Drizzle with 2 lugs of olive oil and mix together. Try to arrange everything neatly so you have one layer. Add your wine and knobs of butter, breaking them up over the veg. Bake in the middle of the preheated oven for 30 - 40 minutes.

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