This recipe was a bit of work for 35 people, but we finished this Ottolenghi week off on a high. Definitely try this at home. Ingredients (serves 4) About 2½ tbsp olive oil 6 Italian fennel sausages (400g), cut into 1.5cm-thick slices 1 large onion, peeled and chopped 1 fennel bulb, trimmed and roughly chopped;…