This week fennel takes the spotlight in our veg news. The quality and flavour of the bulbs is superb right now, and it is also offering incredibly good value to boot, thanks to an abundant supply from growers in Italy, France and Spain. Fennel thrives in cooler temperatures, preferring to mature before the temperatures start to climb in Europe in spring, making it the ideal conditions currently for this cool weather loving crop.
Fennel’s delicate anise-liquorice flavour makes it a versatile veg for both raw and cooked dishes. Its crisp, crunchy texture is bold and refreshing when raw, but roasting brings out its sweetness and tenderness, creating a melt-in-the-mouth texture with crispy, caramelised edges. In less than 30 minutes, fennel transforms from bright and crisp to golden and jammy – a perfect addition to a warming winter meal.
Simple Roasted Fennel 
Chop fennel into thick wedges, making sure to cut through the base so the layers stay intact. Toss with olive oil, salt, and pepper, then roast until golden and tender. Try sprinkling with crispy breadcrumbs before serving.
Seasonal Winter Salad 
Fennel’s refreshingly crisp crunch shines in a vibrant winter salad. Slice it thinly and pair with delicious Italian blood-red Moro oranges, pomegranate, radicchio ribbons, and a mustardy vinaigrette for a colourful, show-stopping, flavour-bomb of a salad, as beautiful as it is delicious and perfect for brightening up grey January days.
Whether you roast it or eat it raw, now is the time to enjoy European fennel at its peak.
