Mild and delicate, fennel is a fantastically versatile vegetable to cook with. While it’s available throughout the year in the UK, it’s at its very best over the summer months, so now is the perfect time to have some fun with it.
The wonderful thing about fennel and these fennel recipesis that you can use the whole thing –from juicy bulb to delicate frond tips. You can enjoy it raw, shaved finely into salads, or it’s beautiful steamed, baked, braised or roasted until wonderfully soft. Keep the aromatic leafy tops for herbal teas, next-level garnishes or salad toppers, and don’t forget to chuck the celery-like stems into stocks or soups. For maximum freshness and longevity, it’s best to store fresh fennel in the fridge.
When it comes to flavour matches, with fennel you’re spoilt for choice. Thanks to its subtle aniseed taste, it’s so good with seafood – whether that’s stuffed into whole fish, shaved into an accompanying side salad, or tossed through a pasta dish. But it’s also delicious with chicken or pork, particularly sausages.
Need some inspiration? Here are our favourite fennel recipes, so give them a go!
Elevate your weekly Sunday roast with this easy fennel bake. Outrageously cheesy, garlicky and delicious, it’ll go down a treat at a fancy dinner party, too. Mix up the cheeses depending on what you’ve already got knocking about in the fridge, and don’t forget to save the leafy fennel tops for a pretty garnish.
Crab and fennel pair beautifully in this quick seafood pasta. With a kick of chilli and lots of juicy cherry tomatoes, this makes a cracking midweek dinner for two. On the table in under 20 minutes, properly satisfying, and you only need five ingredients – yes please!
Big-up fennel in this fun twist on a classic Italian parmigiana. With a rosemary-spiked tomato sauce and topped with zesty breadcrumbs, it’s sure to go down a storm. Feel free to swap the Lincolnshire Poacher for your favourite hard cheese – Cheddar, Parmesan or Comté would all work a treat.
Let the oven do the hard work with this simple vegetarian bake – just nine minutes of prep time and you’re done! Crispy, golden fennel topped with Parmesan cream and finished off with leafy fennel tops, it’s a total dream. Delicious as it is, or with pan-fried fish on the side.
Fennel risotto with ricotta and dried chilli (Risotto ai finocchi con ricotta e peperoncino)
Using fennel bulb and seeds, this super-creamy risotto really packs a flavour punch. If you can get hold of a good-quality ricotta, it’ll make all the difference, but fresh goat’s cheese works well here too. Comforting and ready in under an hour. Buon appetito!
Keep things simple with this three-ingredient fennel dish. Sweet, caramelised fennel bulbs with slow-roasted cherry tomatoes and caraway – it’s a thing of beauty. Ideal with steamed fish, alongside roast chicken, or as part of a warm salad. Use this as a principle recipe, tweaking the spices as you prefer – cumin seeds, dried oregano or even fennel seeds would all work well as substitutes.
Light, elegant and super fresh, this no-cook salad recipe ticks all the boxes. With creamy avocado, pops of zesty orange and fresh mint, what’s not to love? Plus, it only takes 15 minutes to rustle up. Perfect as a starter, a posh weekend lunch or as part of an alfresco feast.
Spiced sea bass with caramelised fennel
With minimal ingredients yet heaps of flavour, this impressive-looking fish dish couldn’t be easier to whip up. Swap the sea bass for whole trout or mackerel, if you like. Ready in just 45 minutes and properly straightforward, this is ideal for a relaxing date night at home. Dinner for two, done!
Go all-out with this gorgeous salad. Shaved fennel, quick crêpes and truffle oil come together to make this one a little bit special. Can’t get hold of bresaola? Slices of smoked salmon, hunks of Taleggio or shavings of hard goat’s cheese would all work just as well.
With perfectly roasted fennel, Parmesan and garlic, these vegetarian meatballs are a thing of joy. Fantastic with spaghetti for a veggie twist on a classic family favourite, but they’re equally great in their own right and simply tossed in this balsamic tomato sauce. Just leave out the chilli if you’re cooking for kids.
Want to know how to prepare your fennel? Gennaro Contaldo will show you in just one minute. Watch the video below.
FAQs
Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.
How to cook fennel in the oven Jamie Oliver? ›
Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour.
What does fennel pair well with? ›
Apples, beetroot, Brussels sprouts, celeriac, corn, cucumber, garlic, grape, grapefruit, green bean, guava, kohlrabi, lemon, mushroom, olive, orange, peach, pear, pomegranate, potatoes, tomatoes, watercress, watermelon.
Why do chefs use fennel so much? ›
Though often overlooked by home cooks, this versatile ingredient is beloved by chefs for its pleasantly sweet, fresh flavor and mild aromatic character.
How do you get the most flavor out of fennel seeds? ›
You'll get more flavour out of fennel seeds by grinding or toasting them. To grind, either crush in a pestle and mortar, put in a sealed food bag and bash with a rolling pin, or whizz to a powder in a clean coffee grinder.
What is the bitterness of fennel due to? ›
Fennel fruits contain an essential oil ("Bitter fennel oil") with sweet-tasting trans-anethole (main component) and the bitter fenchone that gives the Bitter fennel its slightly bitter taste. The essential oil of Sweet fennel (var.
Who should not use fennel? ›
Hormone-sensitive condition such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids: Fennel might act like estrogen. If you have any condition that might be made worse by estrogen, do not use fennel.
What does fennel do to your stomach? ›
In many parts of the world, it's common to eat a little bit of fennel after a meal to aid with digestion and relieve gassiness. Fennel has been shown to help with digestion by reducing inflammation in the bowels and decreasing bacteria that cause gassiness.
Is fennel good for your bowels? ›
Fennel seeds are unlikely to cause constipation. In fact, they are often used to relieve digestive issues, including constipation, as they can help promote bowel movement and ease digestion.
Can too much fennel be harmful? ›
Fennel is considered fairly mild, although some people may be allergic to it. It is also possible to overdose on the extracted oils found in fennel. Some studies have found that fennel has an estrogenic effect, which means that it mimics the effects of estrogen.
It helps in regulating the flow of the blood, thus reducing the pain caused by cramps. Soak fennel seeds in water overnight and have them first thing in the morning.
Is it OK to eat fennel everyday? ›
A. Yes. Eating fennel seeds has many benefits for your health. For example, it helps improve digestion, purifies the blood, regulates blood pressure, improves eyesight, treats IBS and constipation, reduces cancer risk, suppresses appetite etc.
What spices go with fennel? ›
Meat: Fennel pairs well with meats such as pork, sausage, and chicken. Seafood: Fennel pairs well with seafood such as salmon, cod, and shrimp. Spices: Fennel pairs well with spices such as black pepper, cumin, and coriander.
What is the best season for fennel? ›
Fennel is a cool-weather crop, usually making its appearance in early October; in some parts of the country, it continues to grow through the winter and into spring, according to FoodPrint.
What balances fennel? ›
Beyond that, another trick you can try is to braise or roast the fennel, which tends to give a much gentler taste than when eaten raw. Finally, if you are going for it raw, you can always balance the bitterness by pairing it with sweeter ingredients like orange or figs.
Is fennel better roasted or raw? ›
We love it both ways! Roasted fennel has a buttery, caramelized flavor with very mild licorice notes while raw fennel provides a crunch and sweet, stronger licorice flavor like in our Easy Fennel Salad. We also love a sautéed version such as in our Spicy Gnocchi with Fennel and Mushrooms.
How do you cut fennel bulbs for roasting? ›
Place the bulb on its side and cut off about 1/4″ of the root end of the fennel and discard. Give the bulb a once over and peel off any tough outer layers. Stand the fennel bulb up on the root end and chop it in half. Lay each half on the cutting board and carefully cut thin slices from one to the other.
Why do you soak fennel? ›
It helps in regulating the flow of the blood, thus reducing the pain caused by cramps. Soak fennel seeds in water overnight and have them first thing in the morning. It may not provide immediate relief, but if you consume it regularly, you'll definitely see the results.
What temperature does fennel like? ›
Fennel is a bit touchy and has a limited temperature range, so if it gets too cold, you may need to cover it. Fennel grows best when daytime temperatures are between 60 and 70 degrees.
