CAULIFLOWER AND FENNEL WITH CORIANDER VINAIGRETTE

1 medium cauliflower, broken into florets
1 small head of fennel, sliced
4 large lettuce leaves, shredded
25 g creamed coconut

For the dressing

110 ml olive oil
1 tablespoon white wine vinegar
2 teaspoons crushed coriander seeds
Fresh coriander leaves, chopped finely
Salt and pepper to taste

Stir the olive oil into the vinegar and season with the salt and pepper. Next add the coriander seeds and fresh coriander and then leave to marinate for an hour. Meanwhile, place the coconut in a saucepan and pour a pint of boiling water over the top. Stir until dissolved. Add the cauliflower florets and fennel and simmer for around 4 minutes. Drain and then leave to cool. Just before serving, dress with the vinaigrette and arrange on the lettuce leaves.

FENNEL AND ORANGE SALAD

2 large oranges
1 bulb fennel
1 small onion (preferably red)
50 g rocket leaves

Dressing:

15 g pitted black olives
1 sun dried tomato in oil, drained
1 small clove garlic, peeled and crushed
1/2 tablespoon chopped fresh parsley
6 tablespoons olive oil
2 teaspoons balsamic vinegar

Make the dressing first. Roughly chop the olives and the sun-dried tomato. Place in a food processor with the garlic, parsley and 1 tablepooon of the oil. Blend to a fairly smooth paste. Transfer to a bowl and whisk the remaining oil, vinegar and seasoning to taste. Peel the oranges, removing the white pith. Cut into segments between the membranes- do this over a bowl to catch the juices to add to the dressing. Place the segments in a large bowl. Discard the tough outer layer of the fennel, then slice very thinly. Finely slice the onion. Toss the fennel, onion and rocket leave together with the oranges. Pour over the dressing, toss again until everything is evenly coated. Serve immediately.

POTATO AND FENNEL BAKE

4 large potatoes (or 6 small), scrubbed
1 bulb Fennel
2 gloves garlic, crushed
300 ml single cream
300 ml milk
1 egg
Butter, for greasing
Salt and freshly ground pepper
Nutmeg

Preheat 190°C/ 375°F/ Gas Mark 5. Thinly slice the potatoes and fennel thinly. Butter a large baking dish and arrange the potato and fennel slices in alternative layers with the garlic and lots of seasoning in between. Mix the cream, milk, egg, nutmeg with lots of seasoning. Pour the mixture over the vegetables. Cover with foil and bake for about 1&1/2 hours, removing the foil for the last 30 minutes until brown on top.

TAGLIATELLE WITH FENNEL

2 heads fennel, trimmed and quartered
1/2 kg (1 lb) tagliatelle
2 tablespoons olive oil
Grated parmesan
Parsley

Cook the chunks of Fennel in salty water. Once they are tender, drain them out and slice them up. Keep the slices warm by keeping them a covered bowl. In the fennel water, cook the Tagliatelle until soft. Drain the pasta, and mix in the olive oil and fennel pieces. To serve, sprinkle on the Parmesan cheese and the parsley. You may also like to add the discarded fennel leaves for extra taste. Delicious!

FENNEL AND LEEK RISOTTO

1.5 litres vegetable or chicken stock
1 tablespoon olive oil or butter
4 cloves garlic, minced
1 medium leek, white part only, thinly sliced and washed
1 medium fennel bulb, quartered lengthwise, thinly sliced
325 g arborio (risotto) rice
120 ml white wine
2 tbsp chopped parsley
grated parmesan cheese
salt and pepper to taste

Pour the stock into a saucepan, bring to a simmer and hold over low heat. Heat the oil or butter in a frying pan over medium heat, add the leeks, a pinch of salt and pepper, and sauté for 3 to 4 minutes, until the leeks are wilted. Add the fennel and garlic, and sauté for 1 to 2 minutes. Add the rice and sauté for 2 to 3 minutes, stirring constantly. Begin adding the stock a cup at a time, allowing the rice to absorb each cup of stock completely before adding more. Keep the pan on medium heat and continue to stir. When the rice has absorbed half the stock, add the wine. Continue adding stock, stirring constantly, until you have used most of the stock. As you stir in the last bit of stock, add a pinch of salt and a few pinches of pepper. The risotto should be quite saucy. Stir in the parsley, serve in warm bowls, and sprinkle with the Parmesan.

LEEK & FENNEL SALMON FILLETS

4 salmon fillets
1 fennel bulb
1 large leek
olive oil
sprinkle of dried oregano
salt and pepper to taste

Remove the leaves from the fennel and put aside, then dice the bulb. Chop the leek finely and mix with the fennel. Place the salmon fillets on a baking tray and drizzle with olive oil, then cover the fillets with the leek and fennel. Add oregano, salt and pepper to taste. Cook the salmon uncovered in the oven at 190ºC for about 20 minutes. Serve with new potatoes and boiled or steamed fresh vegetables and garnish with the fennel leaves.

FENNEL CRUDITES WITH ARTICHOKE DIP

A great, quick non-dairy dip for parties - and also delicious on crackers and toast. It is very important that the dip be made and refrigerated at least 4 hours before serving, to allow the flavours to develop.

2 medium fennel bulbs
400 g tin brined artichoke hearts, drained and
rinsed (pat dry)
4 tablespoons good quality olive oil
1 small garlic clove, crushed or mashed to a paste
1 handful brine-cured green olives, pitted and chopped
1/4 teaspoon salt, or to taste
Pepper to taste
3 tablespoons fresh parsley leaves, finely chopped

Using a food processor, puree the artichoke hearts with oil until they are very smooth. Transfer the puree to a bowl and stir in the garlic paste, olives, and salt and pepper to taste. Chill the dip, covered, for at least 4 hours, and up to 24 hours. Stir in the chopped parsley before serving. Trim the stalks from fennel bulbs, and cut the bulbs lengthwise into strips or triangles for dipping and serve them alongside the dip.

CHICKEN THIGHS WITH FENNEL

Serve over rice. Serves 4

8-12 chicken thighs, bone in
2 tablespoons vegetable oil
3 medium garlic cloves, crushed
1 large fennel bulb, sliced thinly
1 medium onion, sliced thinly
240 ml dry white wine
120 ml chicken stock
1/3 teaspoon dried thyme, or 1 tablespoon fresh
Salt and pepper to taste

Season the chicken thighs with salt and pepper. Heat the oil in a large frying pan over a medium-high heat. When a drop of water sizzles quickly in the pan, add the chicken thighs, skin side down. Brown the skin, cooking in batches if necessary, and remove them to a plate. Lower the temperature to medium-low, and the add onion and fennel and sauté for about 5 minutes, or until they are softened. Add the garlic and cook for 1 minute. Add the wine and stock and bring to the boil. Return the chicken to the pan. Cover, lower the heat, and simmer until the chicken is tender, for about 20-40 minutes (or bake in a covered oven dish at 180°C, 350°F, gas 4.

FENNEL TZATZIKI

A wonderful sauce or dip to serve chilled with grilled fish and meats, or crudités and bread.

Sauté 1 small, finely chopped fennel (core removed) in 1 teaspoon olive oil over medium heat to soften. Cool and combine with 250g plain yoghurt, 2 tablespoons lemon juice, and 1 minced garlic clove. Season to taste with a little salt and pepper.

FENNEL, CARROT AND ORANGE SOUP

Soothing, warm and easy on digestion. Serve with a sprinkle of fresh herbs, pesto, or a dollop of plain yoghurt. Serves 4

1 tablespoon olive oil 
1 fennel bulb, trimmed and thinly sliced 
450g carrots, peeled or scrubbed, and thinly sliced 
1 large onion, chopped 
2 large garlic cloves, minced 
1 litre vegetable stock or water 
100ml fresh orange juice

In a large saucepan heat the oil over medium-low heat; add the onion and fennel, and cook until soft, about 10 minutes. Add carrots and garlic; cook 2 minutes. Add stock or water, and bring to the boil; reduce heat and simmer until veggies are soft, about 15 minutes. Blend soup in a blender or food processor with orange juice until smooth. Season to taste.