Moisture on the surface is rarely a good thing for fresh produce, and rinsing fennel in advance is a food storage mistake ...

Clean the fish without removing the head. Trim each fennel to just above the bulb, and wash. Heat about a tablespoon of olive oil into a saucepan, add baby fennel, and season with a little salt ...

In a mortar, pound the fennel seed with the pepper to a coarse powder. Add this to a food processor with the pine nuts. Add the washed and chopped coriander and process to a uniform consistency.

Big flavours are packed into this tidy parcel for the barbecue - citrus, fennel and salty capers really make it sing. Wash the fish inside and out, then pat dry with kitchen paper. Finely grate ...

one bulb of roughly chopped fennel, one roughly chopped carrot, one red chilli and 2 tsp salt. Blend this until smooth. In a pan place one cup of washed red lentils, then pour over your curry base.