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.

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.

Prepare the fennel by rinsing them, cutting away the narrow stems and root bases, and slicing the bulbs into slim strips. Oil a heavy oven dish and add the fennel, along with whole garlic in their ...

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.

Make the soup: Cut the broccoli stems from the crowns. Cut the crowns into large florets and slice the stems about ½ inch thick. Set aside. Heat 2 tablespoons of olive oil in a soup pot over ...

Miss A. D. BETTS, Thorn Cottage, Byways, Berk-hamsted, Herts, writes to suggest that the fluted columns of Greek architecture were copied from plant stems, such as those of an umbelliferous plant.

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 ...

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.

Fennel is a tall herb with hollow stems and yellow flowers. Originally native to the Mediterranean, it grows all over the world, and people have used it for centuries as a medicinal plant.