Fennel

OMG. That's what I thought when I first experienced fennel. I'd never pick a crunchy celery to go with a licorice allsort, but nature did!

It's mainstream in dining, but not used often enough in kitchens. Experiment by finely slicing and adding along with apple slices to a salad, or popping in with your roast vegies. Use the tops like a herb in pork, fish or vege dishes.

• Freshest in autumn, winter, spring.
• Good for Mediterranean dishes, soups, salads, roasted, gratins, and desserts (yes, like adding an allsort...usually the dried seeds are used..but you can ).
• Store in fridge (wrapped or in a bag) and use within three days.

Did you know?

Fennel is a good source of vitamins A & C. It's got minerals, like manganese, fibre, and folate.