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 ...

But why? Fennel is magnificent no matter how it's cooked (or not). One of the most multifaceted ingredients, it's a multi-layered bulb around a dense core with sprouting stalks and frilly fronds.

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.

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.