With its heavy-bottomed white bulb and fringey green fronds, fennel may be one of the most interesting vegetables to cross your plate; it's helpful to know what to do with it and how to maximize ...

Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. As this risotto is so delicately flavoured, add some extras if ...

For instance, fennel is one of those items that's often overlooked. With its bulb-like base, long stalks, and frilly fronds, you may even be intimidated to cook with fennel. But there's really no ...

To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at ...

Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 tablespoons reserved grapefruit juice, olive oil, vinegars, honey, salt and ...

To serve, sprinkle with fennel fronds, if using. Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor ...

Trim off any small leaves from the fennel and keep to one side. Cut the fennel in half lengthways through the root, remove the triangular root, then thinly slice the rest. Zest the lemon ...