When you're planning out your garden for the year, there are some plants that make great companions and some that can ...

Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Cut off the root end and the leaves and peel the outer layer of skin away ...

Remove outer layer and stems of fennel bulbs. Cut bulbs in half lengthwise, from stem end through core. Remove core, then, using a mandoline or sharp knife, thinly slice fennel lengthwise.

Young fennel bulbs hold deep their youthful flavour, and roasting them in olive oil only intensifies their delicious taste. Add baby tomatoes and whole garlic, and you’re well en route to a delightful ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

Turn off heat and transfer lamb to a plate. Spread the potatoes, onion, fennel, lemon and parsley stems over the base of the casserole dish. Scatter over the thyme, bay leaves and garlic.