⁣⁣For the lemon gel:
⁣Combine the lemon juice and zest with the sugar, wine and water in a small pan. Bring to the boil, stirring occasionally. Add the thyme and reduce by half. Remove the thyme and whisk in the vegetable gel. Bring back to simmer and then allow to cool to room temperature. When cold and set, blitz the gel to a purée. Transfer to a squeeze bottle.
⁣⁣For the fennel:
⁣Trim the tops of the fennel bulbs and remove any tough outside leaves. Cut the fennel into quarters and trim out the core,
leaving enough to hold the wedges together. Heat the oil over a medium heat in a heavy based frying pan and seal the fennel on the cut surfaces. You are looking for a deep golden brown colour. Push the fennel to one side and add the shallots and garlic and cook until they start to soften. Add the vegetable stock, season and bring to the simmer. Whisk in the butter and season well. Cover with a piece of buttered silicone paper and transfer to a hot oven. Cook for 10-15 minutes, basting occasionally and adding a touch more stock if necessary. The pan wants to be fairly dry when done.
⁣⁣For the cod:
⁣Season the cod loin portions on the flesh side and heat some oil in a large non-stick pan. Place the cod in flesh side down and cook until the surface is a pale golden brown. Add a splash more oil and then the butter. Season the upper side of the fish, baste and turn over. Finish cooking in the pan or transfer to the oven depending on the thickness of the fish. Transfer to a tray to rest while plating the garnish.
⁣⁣To serve:
⁣Retain a few leaves for finishing the dish. Blanch the purslane in boiling water for 20 seconds, drain well, pat dry and
then finish in a pan with the butter and a few grinds of black pepper. Place the fennel in the centre of the plates with the buttery shallot mix. Sit the cod on the fennel and add the lemon gel to the plate. Scatter the purslane around along with a few raw leaves for a
different texture.