Fennel (botanical name Foeniculum vulgare Mill) is a large flowering perennial that's used for culinary and medicinal ...

This date loaf is inspired by a multitude of things,” says chef Noor Murad. “The idea landed while eating a Welsh bara brith, ...

This led to my going into a screed about all the wonderful aspects of fennel and how “it tastes so much different cooked!” — which is a line I usually use when trying to defend the oft ...

Thinly slice the fennel, using a mandolin, and place in a bowl of iced water. Still using a mandolin, thinly slice the prepared artichoke into a large bowl. Drain the fennel and add to the artichoke.

Use a wooden spoon to break the sausagemeat into little balls, or just break it up as it cooks. Fry for around 8–10 minutes, until browned all over. Stir in the ground fennel seeds and chopped ...