You can eat fennel raw or cooked. Raw, it’s fresh, crunchy and aniseedy – just slice into slivers and dress with zesty lemon and black pepper. Add blood orange, black olives or ribbons or raw asparagus for additional luxury.
Cooked, fennel turns gorgeously soft, sweet and mellow. Roast in wedges or slow cook in olive oil until tender.
Delivered from our farm, so wash before cooking. Best kept in the fridge, cut off leaves if not planning to eat them.
The UK season is from July to October and we occasionally import at other times of the year to keep the boxes interesting.
Country of origin
Grown in Italy.
Fennel is perfectly good raw, and only needs a light turn over the heat to add an interesting smoky edge. So, don’t always feel the need to cook it until soft. Trim away any tough tops and slice the bulb thinly, lengthways. Toss with a little olive oil and season well. Throw straight onto the griddle bars and cook for a few minutes over medium-high heat, until lightly marked. You can cook it for longer, cut into thicker slices or wedges and cooked over a less direct heat. It will take 12-15 mins or so and should be deeply coloured on the outside and tender to the bite.