A popular vegetable in Mediterranean countries, fennel comprises of a broad white bulb with light green stems resembling celery. Since fennel has a mild aniseed flavour akin to licorice, it is best cooked with ingredients of delicate flavour such as seafood.
Crisp biscotti biscuits made with fennel seed, coffee and whole almonds.
A tart of honey glazed fennel, sundried tomato and creme fraiche topped with slices of sea bass.
A delicious creamy fennel soup with mussels and snipped chives.
A fragrant variation on the classic French tarte tatin - an upside down puff pastry tart made with glazed pineapple, fennel seeds and an aniseed scented chantilly cream.
A light shellfish starter of fresh mussels cooked with a garlic and fennel butter sauce.
Roasted fennel served with ratte potatoes, braised baby gem and a creamy mustard sauce.
A creamy vegetarian risotto with fennel, char-grilled halloumi and courgette.
Roasted fillet of salmon served with a wilted fennel salad and a garlic, chilli and black olive dressing.
Fish stock made with white fish bones, fennel, leek and onion.
Fresh mackerel fillets pan fried and served with giant cous cous or 'baby pasta' and a wilted fennel salad.