Add the pickled walnuts, preserved lemon and fennel fronds to the salad. Season with salt and pepper. For the dressing, whisk the walnut oil, mustard and vinegar together and use to dress the salad.

In a large salad bowl, combine fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil, lemon juice and salt and pepper to taste, and gently toss. Sprinkle with ...

Rub fish all over with 2 tablespoons olive oil, minced preserved lemon rind and fennel seeds. Season fish cavity and exterior with salt, and set aside. Make the mostarda: Swirl 3 tablespoons oil ...

Season with sea salt ... of half a lemon and season with salt and lots of black pepper. Heat the olive oil in a large heavy based pot and gently sweat the onion, celery, leek, and fennel for ...

Cut the fennel in half lengthways through the root, remove the triangular root, then thinly slice the rest. Zest the lemon, then cut in half. Put a large saucepan of water with a pinch of salt on ...