Braised Fennel with Cumin & Ginger

Serve this as a salad on a hot day drizzled with olive and walnut oils, or serve hot in winter with roast cod or leg of pork. For the best flavour choose firm, pale green fennel bulbs. Often all you’ll find are the darker green bulbs, but as these sometimes have a ropey texture, make a point of searching out the younger ones that haven’t sat around too much. If you’re lucky enough to find bulbs with the fronds still attached, keep them on and roast with the fennel in this recipe.