I came to love fennel by way of happenstance; it wasn't love at first bite. But through culinary school, some chance explorations of the produce aisle of my grocery store and lots of relentless ki ...

Braised fennel was a familiar scent from my childhood. I could smell it all the way up to the third floor of our house when my mother was cooking it. That warm, slightly sweet aroma meant dinner ...

Preheat the oven to 190c/fan 170c/gas 5. Trim the fennel bulbs of their bases, tops and outer layer, reserving any green feathery fronds attached to the stalks. Quarter the bulbs and then cut each ...

Cut the stalks from the fennel bulb. Remove any fronds, reserving them for garnish, and trim any thin branches off the stalks. Use a mandoline or sharp knife to very thinly slice the stalks ...

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.