Fennel has a fresh mild aniseed flavour and pairs well with Fish and Pork. When eaten raw, the texture is crisp and when cooked, it's softer and more mellow with a caramel flavour. Try this really simple and easy salad recipe as a side dish for your main meal.

One                    Large Fennel bulb

One                   Orange (or other citrus such as Clementines)

1 tbsp                Cider Vinegar

                          Olive Oil

                          Salt and Black Pepper

  1. Cut the tops off the Fennel (Don’t waste them they are great in stock or soups).
  2. Thinly slice the Fennel  and place in a bowl of ice cold water, leave for a few minutes then drain.
  3. Add the Fennel to a bowl, then cut away the skin of the orange and segment by cutting between the lines of pith.
  4. Add the segments of orange to the Fennel. To make the dressing squeeze the remainder of the orange into a small bowl then add the cider vinegar and a few tablespoons of olive oil.
  5. Season to taste with salt and a generous grinding of black pepper.