FENNEL – Whether you are eating it raw in salads, slow cooked in milk or simply stir-fried with ginger you will find the fresh, crisp aniseed flavour a refreshing addition to any meal.

Serves 4-6.

1 large fennel bulb (or 2 medium bulbs)
1 ½ tsp sugar
2 Tbsp lemon juice
¼ cup olive oil
½ tsp mustard
½ teaspoon salt
1 Tbsp chopped fresh mint
2 tsp finely diced onion or spring onion


Make the dressing by putting the lemon juice, onion, mustard, salt, sugar and mint in a mortar and pestle or use a hand-wand and pulse briefly to combine. With the motor running, drizzle in the olive oil until it is thick.

Slice the fennel as thing as possible with a sharp knife or if you happen to have a mandolin, shave the fennel into 2mm slices starting from the bottom of the bulb. Don't worry about coring the fennel bulb, it's unnecessary. Chop some of the fennel fronds as well to toss in with the salad.

Toss with the fennel and marinate for at least an hour. Serve this salad either cold or at room temperature.