From bulb to frond, the vegetable spans a wide spectrum of flavours. Blitzed in a soup, it’s mild and comforting (try the fennel and potato soup for a soul-reviving time). Thinly sliced and served raw, it lends a sharp aniseed accent to salads; and it goes well in seafood dishes and cheesy gratins.
Here are our best fennel recipes.
Lamb with fennel, salsa verde and preserved lemon
Roast barramundi with kale, fennel and broccoli slaw
Tagliatelle with caramelised fennel, smoked trout and crème fraîche
Roast potato and fennel with garlic and lemon
Zucchini flower, asparagus and fennel salad
Green asparagus, fennel, lentil and labne salad
Kingfish crudo with white beans, fennel and blood-orange dressing
Tarragon chicken thighs with crisp prosciutto, fennel and cabbage
Cured ocean trout with celery and fennel salad
Flaked trout, blood orange and fennel salad
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Fennel soup with toasted fennel seed oil and horseradish
Smoked oyster crostini with cauliflower and fennel cream
Raw fennel, beetroot and carrot salad with freekeh and almonds
Snapper, slow-braised beans, fennel and kataifi pies
Cafe di Stasio’s fennel cooked in milk
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