Add the fennel, ginger, garlic, chilli and onions to a food processor and pulse until a smooth paste forms. Add it to your Le Creuset signature round casserole with 2 tablespoons coconut oil over a low to medium heat and gently fry stirring occasionally for 5 minutes until it starts to brown lightly.

Add the kaffir lime leaves, star anise and peppercorns, then the chicken and top up with water until it covers the chicken. Gently Simmer for 40 - 45 minutes with the lid on over a medium to low heat to cook the chicken.

Remove the chicken carefully and leave aside wrapped up in tinfoil as it rests. Turn up the heat and let the broth come to a fast simmer add the coconut milk and soy sauce and reduce slightly for 30 minutes.

Remove from the heat and adjust the seasoning as you like, add a dash of fish sauce and strain the broth in a fine sieve, before returning the back to the signature casserole.

For the coriander oil, blanch the coriander in a small saucepan of boiling water for 5 seconds until just wilted and electric green, plunge into ice water to keep the colour. Drain on kitchen towel to get rid of any excess liquid.

Add to a food processor or blender with the lime zest and garlic, cover with a third of macadamia or avocado oil and blend until smooth and vibrant green. Add a squeeze of lime or season if you like.

Remove and discard the skin from the chicken before serving. Shred the chicken into individual bowls and enjoy with the broth.