Ginger-Scallion Burnt End with burnt orange

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the burnt end, and cook until deeply browned and aromatic.
4. Stir in the smoked paprika along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.