You can eat fennel raw or cooked. Raw, it’s fresh, crunchy and aniseedy – just slice into slivers and dress with zesty lemon and black pepper. Add blood orange, black olives or ribbons or raw asparagus for additional luxury.

Cooked, fennel turns gorgeously soft, sweet and mellow. Roast in wedges or slow cook in olive oil until tender.

 Best kept in the fridge, cut off leaves if not planning to eat them.

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Fennel with a strong, clear aniseed flavour that adds an extra dimension in the kitchen. It’s so delectable that the local rabbit populations often share our addiction