You’ve probably heard the adage “an apple a day keeps the doctor away.” But the opposite can actually be true if you have ...

Tired of sad, wilting basil and past-it parsley? Bushy, flourishing plants are possible, as are longer-lasting packets, with ...

Heat oil in stock pot; add all vegetables and spices except tomato and fresh herb stems. Add water and tomato; simmer for 30 ...

Add the salt, caramelised fennel, the sliced fennel stems and a few turns of black pepper. Stir-fry for another 10-15 seconds and taste, adjusting with salt and pepper if necessary.

Finely grated Parmesan Broccoli micro herbs Method Preheat the oven to 190℃. Prepare the fennel by rinsing them, cutting away the narrow stems and root bases, and slicing the bulbs into slim strips.

Spread the potatoes, onion, fennel, lemon and parsley stems over the base of the casserole dish. Scatter over the thyme, bay leaves and garlic. Pour in the wine and stock.

Set aside. Heat 2 tablespoons of olive oil in a soup pot over medium heat for about 1 minute. Add the onion, fennel and 1 tablespoon of the salt and sauté for 10 minutes, stirring often.

2 For fennel and leek pie filling, heat olive oil in a large frying pan over medium-low heat. Cook leek, spring onion and spinach stems, stirring occasionally, until softened (10-12 minutes). Reduce ...

3. Meanwhile, cut off the stem and root of the fennel bulb. Cut the bulb in half. Remove and discard the core. Thinly slice the fennel halves. 4. Turn the heat under the skillet to medium.

Lotus stem, with its crispness and subtle flavour, is often served as a starter, and as a vegetable, either in curry or dry form, in both traditional and fusion styles.