Cooking with Fennel

Fennel is a magic ingredient in the kitchen. It has three parts that can be used: the white bulb, crunchy green stems, and, if you're lucky, feathery fronds at the top.

The bulbs are wonderful when eaten raw in salads - crunchy and fresh with a nice aniseed flavour. When cooked low and slow, the bulbs transform into a softer velvety texture, becoming sweeter and less liquorice-y.

The stems can be very finely sliced and tossed through salads or quick pickled! And please, never throw away the fronds! Instead, use them like you would dill or parsley.

Here’s a collection of recipes that make the most of fennel, including slow braises, pasta, salads, and even a pickling recipe!