Fennel Head - Certified Organic

A head of certified organic fennel with a fresh, gentle aniseed flavour and a lovely crunch.

Thinly shaved with citrus, fennel is everything I want to eat on a warm Northern Rivers spring evening.

Shaved raw, it's one of the best things you can put in a spring salad. Cooked, it turns soft and sweet.

In the kitchen

• Shaved thinly with orange, rocket and olive oil
• Roasted in wedges with olive oil and parmesan
• Braised with fish, tomato and white wine
• Fronds chopped and used like a herb

How to prepare

Trim the stalks and the base, then remove any tough outer layer. Slice thinly across the bulb, or into wedges for roasting.

Spring recipe: Shaved fennel and orange salad

Shave a fennel bulb as thinly as you can and toss with orange segments, rocket, a few olives and the chopped fronds. Dress with olive oil, lemon and salt. Bright and crunchy, and great with fish.

How to store

Keep it in a bag in the crisper and use within about a week.

Sold per head.