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This easy braised fennel recipe turns fennel soft, sweet, and flavorful. A simple side dish with minimal ingredients and rich ...

Much like celeriac, fennel is a largely misunderstood vegetable. Although readily available in supermarkets across the country, many still shy away from the interesting-looking bulb. But once you ...

This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own. Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a ...

Remove the outer layer and stems from the fennel bulb. Cut the bulb in half lengthwise and remove the core. Use a mandoline or sharp knife to slice fennel thinly, about ⅛ inch. Heat oil in a ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Ran out of garlic? Check out the top solid substitutes for garlic that will instantly add flavour to your dish. Perfect for ...

Trim the fennel bulbs, reserving any of the little feathery fronds, and remove any tough outer leaves. Quarter the bulbs and cut out the central core. Finely slice the fennel, lengthways ...

The plants cross-pollinate and produce strangely flavored seeds for both plants. All parts of fennel, the bulb, foliage and fruits can be used in cooking. The bulb is a crisp vegetable that can be ...

Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise. Cut each half lengthwise into 4 wedges ...