1 cup white wine

Finely chop the rosemary and garlic. Add salt, pepper and the fennel seeds. Stuff this mixture into the cuts in the pork where the bones were split. Place the meat in a roasting pan with 1 oz/2 tbsp/25 g of the butter, and the olive oil, and cook in the oven at 325°F/170°C/Mark 3 for about 2 hours. Roughly chop the fennel, then cook in a covered casserole with the remaining butter and a little water over low heat until tender. Transfer to a blender, add the milk and blend until smooth. When the meat is cooked, slice and arrange on a serving platter. Keep warm. Pour off the fat from the roasting pan, and deglaze with white wine. Boil for a couple of minutes, then add the fennel mixture, mix well and strain over the meat. Additional fennel sauce can be served at the table.