Fennel recipes

Bought a couple of bulbs of fennel at your supermarket or local grocer? We'll show you how to put it to good use.

In Australia, fennel reaches its peak in June and July, the cooler winter months. It's a flowering plant species in the carrot family, and while we can eat the fronds and seeds, the fennel bulb is the most often used in modern Australian and Italian cooking.
Fennel makes a brilliant accompaniment to many warm or cool dishes, as it can be enjoyed cooked or raw. It's a wonderful addition to both autumn salads as well as hearty soups, stews and savoury breakfasts such as baked eggs. It also pairs beautifully with certain cuts of meat such as pork and chicken.

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