This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

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 ...

Arrange on a platter interspersed with warm roasted red pepper slices. Scatter some freshly roasted and slightly crushed fennel seeds over the top. Toss. Sprinkle over the freshly chopped fennel ...

It can be topped with freshly grated Parmesan or nutritional yeast for a plant-based option, and it’s easily customizable for those who like to add a bit of heat with red pepper flakes.