Marathopita is a Cretan pie that makes the most of seasonal greens, and this version from Jonathan Barthelmess (The Apollo Group) is a fennel and leek pie. While its more famous cousin, the ...

The lightly charred fennel and leek gives a deep earthy flavour to a simple veg stock that is unmistakable in this recipe. Leek and fennel are wonderful sources of prebiotic fibres to support your ...

Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt ...

He loved to saute or fry leeks until they almost fell apart. The same thing applies to fennel. This technique concentrates the flavour and changes the texture and the result is incredibly delicious.

The garlic, broccolini and fennel are excellent sources. Rice bran oil is not only high in antioxidants, it has excellent antioxidant stability, which means it doesn’t lose those benefits when ...

Preheat the oven to 200°C. In a heavy bottomed saucepan, heat the butter with a little olive oil and add the leeks, thyme and fennel. Season and cook on a medium heat for around 10 minutes until ...

Spray 13" by 9" glass baking dish with nonstick cooking spray. To baking dish, add leek, potatoes, fennel, 1 table¬spoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat, then spread ...