Fantastic fennel
Crisp fennel juiced with sweet apples, pears and a carrot, giving a fresh juice with a gentle aniseed flavour. Serve it chilled.
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Recipes with fennel bulb
5 recipes that use fennel bulb, with photos, step-by-step instructions and cook times. The quickest, Fantastic fennel, takes 10 minutes. It is most often cooked with garlic, waxy potato and anchovy fillets in oil.
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Fennel and wheat salad
Soft bulgar wheat topped with fennel wedges roasted with orange peel and juice until sweet and charred, then tossed with cherry tomatoes, olives, parsley and mint. It is fresh and filling, good as a light main course or alongside grilled vegetables and paneer. Serve it warm or at room temperature.
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Roasted red pepper & fennel
Big pieces of sweet red pepper and fennel tossed with lemon, black pepper and olive oil and roasted until soft and just starting to brown, then topped with black olives, toasted pine nuts and fresh herbs. It works as a side or a light starter, warm or cold. The vegetables can also be roasted on the barbecue jiko.
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Bagna càuda
When the grape harvest is over in the Langhe and Monferrato, Piedmontese friends gather round a terracotta pot of bagna càuda, the 'hot bath', kept warm over a little flame in the middle of the table. Everyone dips raw and cooked vegetables into it: peppers, cardoons, fennel, cabbage leaves, Jerusalem artichokes, boiled potatoes and beetroot. The sauce is mellow rather than fierce, because the garlic is poached in milk before it melts with anchovies into olive oil and a little butter, giving a rich, salty, nutty bath. Hunks of bread catch the drips, and a young red wine is the usual partner. Chef's tip: keep it hot but never bubbling, on a fondue burner or tea-light warmer; if it fries, the garlic turns bitter and the anchovies harsh.
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Bouillabaisse
Bouillabaisse began as the fishermen's supper on the quays of Marseille's Vieux-Port, made from the bony rockfish nobody could sell, and today it is a long, slow Sunday lunch in Provence. A deep orange broth of fennel, tomato, orange peel and saffron is boiled hard so the olive oil emulsifies, then firm white fish and shellfish are poached in it at the last minute. In Marseille the broth is served first with garlicky rouille on toasted bread, then the fish on a platter. Chef's tip: add the fish in order of thickness, firmest first, so every piece finishes at the same moment.
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