Prep: 1. Take off leafy fronds of fennel and keep for garnish. 2. Slice off some of fennel root and remove any tough or brown outer layers, making sure base still holds bulb together. 3. Cut each bulb lengthways into 1/2" slices. Make: 1. Melt half of butter with half oil in frying pan. 2. When butter starts to foam, add a layer of sliced fennel. 3. Turn fennel over after about 2 min. or until light golden brown on both sides. 4. Remove from pan and cook rest of fennel. 5. After all fennel has been seared and removed, add sugar, salt and pepper to pan. 6. Fry for 30 sec. and then return all fennel to pan and caramelize for 1-2 min. 7. Remove fennel from pan and leave to cool. 8. To serve, toss fennel in bowl with garlic and dill. 9. Arrange on plate and dot with goat cheese. Finish with drizzle of oil and lemon zest, garnish with fennel fronds.