This anise-flavoured bulb adds a subtle dimension to meat, fish and vegetable dishes. Now all you need to know is how to cook it. Terry Farris helps out

You know the name, you’ve seen the bulbs, but what do you do with fennel? Surprisingly, fennel is as versatile as it is misunderstood. Its origins date back to the ancient Greeks, and it is still considered to be a Mediterranean vegetable. There are two types of fennel, one grown for seeds, the other used as a vegetable. Florence fennel, also called finocchio, is the bulbous one, and it can be prepared in numerous ways. It has a fresh, fragrant, anise-like flavour, that becomes even more delicate when cooked. When used raw in salads or salsas, it has a refreshing, crisp texture, which goes particularly well with other raw vegetables and fish.

Braised Fennel: one of the simplest, yet most effective ways of cooking fennel is to braise it. Cut the bulbs in quarters, from tip to root, and remove just enough of the core, so that the quarters still hold together. Melt some butter in a frying pan, add the fennel plus about 150ml chicken or vegetable stock. Season with salt and pepper, cover and braise for 20-25 minutes until tender. Nice with fish or pork.
Roasted Mediterranean Vegetables: bring a saucepan of water to the boil and preheat the oven to 200C/400F/gas mark 6. Slice the fennel or cut it into 8 long chunks. Plunge it into the boiling water, blanch for 1 minute then drain. Roughly chop an aubergine, courgette, red or yellow pepper and red onion. Toss all the vegetables (including the blanched fennel) together and spread in a roasting tin. Drizzle with 4-5 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, sea salt and black pepper, and roast for 25 minutes, stirring once or twice during roasting. Remove from the oven and toss through 12 or so torn, fresh basil leaves. Serve as a side dish, starter or main course vegetarian. This is also nice on a bed of wild rocket, or with couscous or grilled polenta.
Fennel and Watercress Salad: for a quick, refreshing salad, slice a bulb of fennel as thinly as you can (use a mandolin if you have one). Save the soft, feathery green fronds for a garnish. Make a simple dressing of olive oil, lemon juice, salt and pepper and toss together, along with watercress or lamb’s lettuce. For a fancier salad, use half walnut oil, half sunflower oil, along with the lemon juice, and scatter over roasted, chopped walnuts.
Salsa of Fennel and Orange: a cool accompaniment to grilled fish. Cut 2 bulbs into quarters and remove the hard core. Reserve the green fronds. Finely chop the white part into a neat dice. Peel and segment an orange and cut into small pieces, reserving the juice. Dry-fry a teaspoon of fennel seeds, until roasted and aromatic. Mix 3 tbsp orange juice with 3 tbsp light olive oil and toss everything together, lightly, along with plenty of salt and pepper. Sprinkle over the fennel fronds or fresh dill. Serve with grilled salmon, tuna or swordfish.

Quick Tips

Add finely chopped, raw fennel to potato salad or coleslaw, to add crunch and a mild aniseed flavour.
Use sliced fennel in the poaching water, when poaching or steaming fish. You can also add it to homemade fish stock.

Next page: Potato and Fennel Dauphinoise

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