Fennel is at its seasonal best in winter.
It's a crunchy green vegetable slightly resembling celery, that's eaten raw in salads, fried or roasted as an accompaniment, or used as an ingredient in risottos, soups and even cakes. Plus the much loved pork and fennel sausage rolls!
The fennel bulb has slightly sweet, anise flavour but the leaves have a much stronger taste. Fennel seeds are known for their licorice flavour.
How to choose a fennel?
Pick your fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that's not bruised or slimy.
Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible.
Remove the outer layer of the bulb as it can be tough. Trim a very thin slice from the base then cut the bulb in half from top to bottom. Use a small sharp knife to gouge the pyramid-shaped core out of the base. Slice fennel as required.