With its heavy-bottomed white bulb and fringey green fronds, fennel may be one of the most interesting vegetables to cross ...

For this take from recipe developer Jennine Rye, you'll use four fennel bulbs with the stems and fronds removed (save those ...

Chop any fennel fronds, and add them to the bowl as well. Set aside the thick fennel stalks for another purpose. Add the salt slowly to the large bowl containing the radishes and fennel.

transfer the fennel to plates and garnish with the reserved fennel fronds. Prep Ahead: You can make this 1 hour ahead because it needs to cool until just warm. It tastes great cold, too.

This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...

Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 tablespoons reserved grapefruit juice, olive oil, vinegars, honey, salt and ...

Then into a pot it goes with the honey and lime, bring to boil. Taste for seasoning and garnish accordingly. Garnish with avocado, fennel fronds, feta and red pepper flakes.