Fennel, tomato salad, basil with lemon vinaigrette. Fennel’s distinctive anise-like flavor makes it perfect for elevating a ...

Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice, and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel ...

Adding crushed toasted fennel seeds to the above mix of fresh herbs intensifies the flavor to ... Rich in flavor, it does not ...

Peel and chop the fennel into similar-sized pieces too. Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well.

Toss in the tomatoes, peppers, beans and bread. Leave for half an hour then mix in the basil and serve. Quarter the fennel and remove the core. Slice thinly. Fry in the cooking oil with the onion ...

Hugh's roast Fennel, new potato and tomato stew, that's what ... Eat with a simple green salad, or add a bowlful of colourful, crunchy, Moroccan carrot blitz. Preheat the oven to 190c/fan 170c ...