2 fennel bulbs 500g peas in podsA small handful of mint leavesSaltExtra virgin olive oil. Arrange half the potatoes over the base, then season. Inspired by Rowley Leigh and a similar dish he makes with rocket, I often top this with anchovy breadcrumbs, which elevates it to brilliant. My Sicilian mother-in-law had already told me more or less the same thing, but I didn’t tell Gianluca that. Drain the fennel, and arrange in a generously buttered ovenproof dish. Pretty much all that is left in the garden is fennel & leeks. Transfer the leeks to the same bowl as the fennel. It was the opinionated but kind fruit-and-veg man at my local market in Rome who pointed out the three lives of fennel. Serves 4450g spaghetti3 tbsp extra virgin olive oil2 garlic cloves, peeled and finely chopped A pinch of red pepper flakesA few fennel fingers, finely chopped 100g tinned sardines, drained and broken up with a forkA handful of fennel fronds, roughly choppedZest of 1 lemonSalt. The Guardian’s Caramelized Fennel and Fig Pizza. Once you’ve Alternatively, it is sliced very thinly and mixed with slices of orange and black olives, which is a surprising and exquisite combination – the citrus, crisp, faintly aniseedy fennel and meaty olives contrast brilliantly. Please deactivate your ad blocker in order to see our subscription offer, Homemade brioche buns with lemon mayo prawns, The skincare tool Myleene Klass swears by for a smooth, glowing complexion, You can save up to £368 on laser hair removal devices at Boots right now, I’m buying the Sweaty Betty Power Reflective Gym Zip Through Jacket on Black Friday so I don’t feel so scared running in the dark, 225ml (8fl oz) chicken or vegetable stock, a shallow baking dish approx 25.5cm x 25.5cm (10x10in). Rather than waiting for the end of the meal, I serve this alongside grilled fish. Transfer to a large mixing bowl and cook the remaining fennel in the same way. The gratin: fennel baked with butter and parmesan cheese . This is an edited extract from No Waste Kitchen: Hachette Healthy Living ($19.99, Hachette Australia) by Amelia Wasiliev. For a batch of fennel, my suggestion would be: on day one, make the soup for the following day (it is better after mellowing for a day) and have the pasta for supper. Pour the cream over the scraps and top with the cheeses. A bowl of fennel is always brought to the table after the main course at my Sicilian in-laws. The most fruitful ingredients have different uses for their different parts – divide up your fennel and you’ve got recipes for a pasta, a soup, a gratin and a salad, Sat 13 Jun 2015 12.00 BST Toss energetically, adjust seasoning to taste, then serve. Spread the fennel over, then cover with the remaining potatoes. 3 As soon as the spaghetti is cooked, drain it (reserving the pasta cooking water) and add to the pan. Spread to flatten and season well. The first life is the beautiful, vivid green feathery fronds, which have a distinct, dill-like nature and make a good seasoning, especially stirred into pasta. 3 Add the parmesan rind and water or stock. So we should all be doing better. Taste and season as needed. Add the herbs and plenty of salt and pepper. 2 Meanwhile in a frying pan over a low/medium heat, warm the olive oil, add the garlic and fry gently for about 2 minutes (don’t let it brown). All rights reserved. Simmer the fennel for the gratin in a pan of salted water, then use the same (beautifully flavoured) water to boil your spaghetti, keeping the fennel under clingfilm in the fridge until you’re ready to use it. Potato and fennel gratin Side Serves 6 1h 20 min This easily made, creamy gratin is a good weeknight supper on its own with just a green salad. tried one, you’ll be back for more! The third life is the heart of the perfectly white bulb, sweetly crisp, which makes an excellent salad. Bring the soup to a simmer and cook for 20-40 minutes, depending on the size and age of the veg and the pan size. Add the red pepper flakes, fennel fingers and sardines, stir and cook for 2 minutes or so. Serves 4-6. I have also tipped a can of butter beans over this, which worked well. Is the Sweaty Betty Power Reflective Gym Zip Through Jacket the answer to my running fears? Food waste is an enormous problem in Australia: according to government figures, more than 5m tonnes of food ends up in landfill each year, costing the economy $20bn. You only need a few feathery fronds, with their distinct aniseed notes, to lend flavour to a dish. Leek & Fennel Gratin. When the first peas and still tiny and sweet, and it seems a shame to cook them, they are delightful mixed with thinly sliced fennel and torn mint. The top should be nicely browned, the cream bubbling and the vegetables tender. Half a kilo of Fennel (about 3) 2 tablespoons of olive oil 1/2 a teaspoon of thyme 2 cloves of finely chopped garlic 1/2 a tablespoon of coarse sea salt 1/2 a teaspoon of black pepper 100 ml of cream 50 grams of parmesan 150 grams of cherry tomatoes some finely chopped leaf parsley. Serve with a little olive oil poured over the top or a spoonful of soured cream. 1 Bring a pan of water to the boil, add salt, then the fennel and cook until tender but not floppy. The fennel bakes into sweet/savoury softness.