Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

The beauty of fennel is that you can use it seed to root to leaf. Consuming it “nose to tail” means you can make the most of this vegetable without wasting one bit. Fennel is fantastic pickled.

Fennel is a member of the carrot family. However, it is not a root vegetable. Instead, it’s a hardy and perennial herb with beautifully fragrant yellow flowers and feathery leaves. Fennel can go ...

If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when ... lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Trim off any small leaves from the fennel and keep to one side. Cut the fennel in half lengthways through the root, remove the triangular root, then thinly slice the rest. Zest the lemon ...