Anyone who does not like the anise flavour of a crispy, raw fennel bulb may enjoy it more when it is cooked: it retains an interesting, slightly crunchy texture but the taste becomes almost sweet.
Serve cold as part of an antipasto plate or warm as a side vegetable.
It goes well with all kinds of meat and fish dishes, whether they are based on a creamy sauce or a heavily reduced stock.
Boiled Fennel Bulb (Serves four) 2 fennel bulbs 3 tbs olive oil .5 tsp salt fresh herbs Cut the fennel bulbs into thin slices. Place in a pan, add olive oil, salt and enough water to reach about halfway up over the slices. Bring to a boil and cook over a medium heat, stirring from time to time, for 12 to 15 minutes or until the fennel starts to soften.
The aim is for the fennel to absorb all the oil and water, so do not put a lid on it, but do add extra water if necessary.
To serve, add extra salt if necessary, grind fresh black pepper over it and top with a handful of chopped herbs.
