I was inexplicably talking about my love of fennel with a room full of people at a gender reveal party when one of the ...

As fennel cooks, the strength of the flavor mellows out and, like the vegetable itself, becomes softer. To start, cut the stalks away from the bulb. Slice the core in half vertically, and ...

Chop any fennel fronds, and add them to the bowl as well. Set aside the thick fennel stalks for another purpose. Add the salt slowly to the large bowl containing the radishes and fennel.

Fennel stalks, celery ends and leaves, carrot ends, mushroom stalks, parsley stalks, onion skin that's partially brown (not the papery parts) – all these trimmings work a treat. Blend the boiled ...

Cut 200g purple sprouting or Tenderstem broccoli into florets, then trim any tough bits from the stalk and slice the ... 1 tablespoon fennel seeds and the leaves from a few sprigs of thyme.

This recipe was inspired by Paolo Calamai, a true Florentine at heart. A similar sauce was used often at his former and beloved restaurant Burrasca, which was located in Portland, Ore. Total Time ...

This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a ...

The beauty of fennel is that you can use it seed to root to leaf. Consuming it “nose to tail” means you can make the most of this vegetable without wasting one bit. Fennel is fantastic pickled.