This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. Both the base and stems of Florence fennel can be cooked by ...

Coat with the herb butter and surround with the potatoes, onions and fennel, which should be deliciously charred at the edges. Serve immediately. Feast on delicious recipes and eat your way across ...

Fennel seeds are used in European ... pickles, condiments, breads, cakes, pancakes, desserts, confectionery and drinks. In India, they are chewed as a breath freshener and digestive aid.

Remove any tough outer layers from the fennel. Split lengthways, remove the core and cut crosswise into 6mm (¼in) slices. Trim the root and dark green tops from the leeks, halve them lengthways and ...

Fry the fish cakes until golden on both sides. Transfer to a greaseproof paper-lined baking tray and finish in the oven for 10 to 15 minutes. Serve with the tomato relish. It can be bought online at ...

Cook until the flour starts to brown, about 1 minute. Gradually whisk in the wine, then the stock mixture. Simmer until the gravy coats the back of a spoon, about 10 minutes. Add the fennel fronds and ...

Give this low-sodium orange-pickled fennel recipe a try if you love pickles or just want to add more heart-healthy fennel in your diet. This crisp, acidic and slightly sweet orange-pickled fennel ...

It's always fun finding out what certain foods are. Especially if you've been eating them for years. How many times have you ...

executive chef at Heritage Auckland to provide a recipe that we can all try at home. These panisse cakes are fantastic and now I have made them up for photography (yes that’s my styling ...

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first ... Add collard greens, chard, and fennel to vinegar mixture in bowl. Massage greens-and-vinegar ...

Heat the olive oil in a large heavy based pot and gently sweat the onion, celery, leek, and fennel for five to six minutes to soften and sweeten, being careful not to allow the vegetables to catch.