Fennel

Sweet, tender, and always generously-proportioned, Fennel is certainly one of the highlights of the winter months.

The cold nights help to increase the sugar levels in the bulbs, and also helps them grow to often enormous sizes. It also aids in preserving the beautiful green fronds, which can be used like Dill, in a dish or as a garnish.

Fennel is beautiful when braised slowly in olive oil, adding a lovely richness and base of sweetness to braises and stews. Try cooking down over low heat (add some salt at the start to draw out some of the moisture), before adding some chorizo and tinned chickpeas. A fabulous weekend lunch when served over crusty sourdough.

Fennel is also equally delicious served raw. Just finely slice and serve with fresh-cut orange, walnuts and a little red-wine vinegar and olive oil. A classic Sicilian salad