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    Fennel

    FOENICULUM VULGARE

    Native to the shores of the Mediterranean, fennel has now become naturalised in many parts of the world. It is available in supermarkets all year round but is best from autumn to early spring. There are 2 main varieties of fennel - Sweet and Florence.

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    Cooking Methods

    Boil

    Wash the fennel thoroughly, slice off the shoots and root, peel away the tougher outer layer and slice. Bring a large pan of water to the boil. Once boiled, reduce to a simmer and add the fennel. Place a lid over the pan and allow to cook for 15 minutes. Remove from the heat, drain thoroughly and serve.

    Roast

    Preheat the oven to 400F/200C/gas mark 6. Wash the fennel thoroughly, slice off the shoots and root and peel away the tougher outer layer. Then cut the fennel into wedges and sprinkle with oil. Spread onto a roasting tray and place in a preheated oven. Leave to roast for 40 minutes, until the wedges are cooked through and beginning to caramelise at the edges. Remove from the oven and serve.

    Grill

    Preheat the grill on a medium high heat. Wash the fennel thoroughly, slice off the shoots and root and peel away the tougher outer layer. Cut in half lengthwise and then again into 4-6 bite-sized wedges. Lightly coat the fennel with olive oil and salt. Place the fennel wedges in a single layer on the preheated grill, lower the heat to medium and cook for 10 minutes until translucent, tender and slightly browned. Turn occasionally whilst cooking. Remove from the grill and serve.

    Steam

    Wash the fennel thoroughly, slice off the shoots and root, peel away the tougher outer layer and cube. Bring 2 inches of water to the boil in a large pan under a steaming basket. Once boiled, place the fennel cubes in the basket and steam for 8-12 minutes, until soft and tender. Remove from the heat and serve.

    Fry

    Wash the fennel thoroughly, slice off the shoots and root and peel away the tougher outer layer. Then, cut into slices. Add olive oil to a skillet and heat on a medium heat. Throw the fennel slices on to the skillet and fry for 5-10 minutes, until the fennel starts to colour. Remove from the heat and serve.

    Fennel Recipes