Consider it an alternative for celery here. If you give fennel a kiss of heat and fat, either with butter or oil, it softens the stalk or bulb just enough to be crunchy and bright without being chewy.

Preheat the oven to 170C/325F/Gas 3. Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and ...

Fennel and butternut squash replace traditional potatoes in this cheesy skillet gratin. The fennel adds anise notes that play ...

This fennel and herb butter is all that is needed to bring it to life, along with a salad and fresh new potatoes. This butter is also delicious on hot corn. A golden rule to remember when ...

Preheat the oven to 200C/400F/Gas 6 (180 fan). Butter the serving dish. Trim the tops from the fennel and cut each bulb in half through the root, then cut each half lengthways into three wedges.

Add the sun-dried tomatoes and the olives. Return the sauce to a boil; add the cooked fennel, butter, and a little olive oil. Add the remaining chopped basil. Just before serving, delicately ...

Preheat the oven to 200°C. In a heavy bottomed saucepan, heat the butter with a little olive oil and add the leeks, thyme and fennel. Season and cook on a medium heat for around 10 minutes until ...